Simplicity is key when it comes to summer cooking. I like to prepare a one dish meal in the morning that will be served that evening. This recipe is quick and delicious. We Southerners love our pie! This is a savory pie filled with sweet Vidalia onions and heirloom tomatoes from Uncle Don’s Local Market! I think you’ll love it! Pair is with a crisp green salad and you’ve got a delicious meal that can be prepared the morning of or the day before you plan to serve it!
Southern Sweet Vidalia Onion and Heirloom Tomato Pie
Crust:
1 1/4 cups organic, all-purpose flour
2 teaspoons Cajun Seasoning, I use Sangre de Cristo Spice Company’s, organic and so delicious
1/2 teaspoon salt
4 tablespoons chilled butter, cubed
4-5 tablespoons ice water
Place all of the ingredients, except for the water, in a food processor. Process until you have a crumble, corn meal like mixture. With the motor running, slowly pour the ice water through the feed tube until the mixture pulls away from the sides of the processor bowl and forms a firm ball. This can happen very quickly so be prepared. Place the dough on a floured surface and shape it into a ball. Wrap the dough in plastic wrap and refrigerate at least one hour or overnight. Return the chilled dough to a floured surface and roll out into a circle that is a couple of inches larger in diameter than your pie pan. Preheat the oven to 375 degrees. Place the rolled dough into a 9″ pie pan and crimp the edges. Prick the crust with a fork, line it with foil and place pie weights of a small, oven proof plate onto the foil. Bake the crust for 12-15 minutes. Remove from the oven and brush the crust with one beaten egg white, reserve the yolk for the filling.
Filling:
2 large heirloom tomatoes, sliced
1 large Vidalia onion sliced
3/4 cup bread crumbs
1/2 cup mayonnaise
1 egg yolk
1 cup shredded colby jack cheese
1 teaspoon fresh thyme leaves (1/2 teaspoon dry)
1/4 cup fresh basil leaves, shredded
salt and pepper to taste
Sprinkle the bottom of the prepared pie crust with 1/4 cup of bread crumbs. Top with half of the onion slices and half of the tomatoe slices. Whisk the mayonnaise with the egg yolk until pourable. Drizzle 1/2 the mayonnaise mixture over the onion and tomato. Sprinkle with 1/2 the thyme and 1/2 the basil. Top with 1/3 of the cheese. Repeat this process again. Top the final layer with the remaining 1/4 cup of breadcrumbs and spray with olive oil. Sprinkle with 1/4 cup grated parmesan cheese. Bake at 350 for one hour and ten minutes or until golden brown and bubbly. Remove from the oven and allow to cool for about ten minutes before serving. Enjoy!
