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tomatoes coarse kosher salt olive oil sweet onion freshly ground black pepper herbs freshly grated Gruyere mayonnaise
Viewed: 52 - Published at: 5 years agoIngredients
- 4 to 5 garden-ripe tomatoes, preferably heirloom, cored and thinly sliced
- 1 1/2 teaspoons coarse kosher salt, for sprinkling, plus more as needed
- One 9-inch pie plate lined with your favorite pie crust, unbaked
- 1 tablespoon olive oil
- 1 sweet onion, finely chopped
- Freshly ground black pepper
- 1/2 cup chopped mixed fresh herbs such as chives, parsley and basil
- 1/2 cup freshly grated Gruyere (2 ounces)
- 1/2 cup freshly grated Parmigiano-Reggiano (2 ounces)
- 1/4 cup mayonnaise
Method
- Position an oven rack in the lower third of the oven and preheat to 375 degrees F.
- Place the tomatoes on a rack in the sink in 1 layer.
- Sprinkle with the salt and allow to drain for 10 minutes.
- Line the pie shell with foil and fill with pie weights, dried beans or rice.
- Bake in the lower third of the oven for 20 minutes.
- Carefully remove the weights and foil.
- Return to the oven and bake until light golden, 10 minutes more.
- Remove to cool in the pan on a wire rack.
- Reduce the oven temperature to 350 degrees F. Heat the oil in a skillet over medium heat.
- Add the onions and season with salt and pepper.
- Cook until soft and translucent, 3 to 5 minutes.
- (Don't skip this step!
- Not cooking the onions will make the pie soggy and wet.)
- Pat the tomato slices dry on both sides with paper towels.
- Layer the tomato slices, cooked onions and chopped herbs in the baked pie shell.
- Season each layer with pepper.
- Combine the grated cheeses and mayonnaise together.
- Spread the mixture on top of the tomatoes and bake until lightly browned, about 30 minutes.
- Remove to a rack to cool.
- Serve warm or at room temperature.
