Old-fashioned Tomato Pie is summer perfection thanks to garden fresh tomatoes and herbs. When you serve Old-fashioned Tomato Pie, this plate of goodness is always a home run.
- 1 1/4 cups all-purpose flour
- 1/4 cup cold vegetable shortening, cut into pieces
- 4 tablespoons cold unsalted butter, cut into pieces
- 1/2 teaspoon fine sea salt
- 3 to 4 Tablespoons ice-cold water
- 2 1/4 pounds assorted heirloom tomatoes, thinly sliced
- 1 1/4 teaspoons kosher salt, divided
- 1 sweet onion, chopped
- 1 1/4 teaspoons freshly ground pepper, divided
- 1 tablespoon canola oil
- 1/2 cup assorted chopped fresh herbs (such as chives, parsley, and basil)
- 1/2 cup freshly grated Gruyère cheese
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup mayonnaise
- Prepare Piecrust: Process first 4 ingredients in a food processor until mixture resembles coarse meal.
- With processor running, gradually add 3 Tablespoons ice-cold water, 1 Tablespoon at a time, and process until dough forms a ball and leaves sides of bowl, adding up to 1 Tablespoon more water, if necessary.
- Shape dough into a disk, and wrap in plastic wrap.
- Chill 30 minutes.
- Unwrap dough, and place on a lightly floured surface; sprinkle lightly with flour.
- Roll dough to 1/8-inch thickness.
- Preheat oven to 425°.
- Press dough into a 9-inch pie plate. Trim dough 1 inch larger than diameter of pie plate; fold overhanging dough under itself along rim of pie plate.
- Chill 30 minutes or until firm.
- Line piecrust with aluminum foil; fill with pie weights or dried beans. (This will keep the crust from bubbling up.) Place on an aluminum foil-lined baking sheet.
- Bake at 425° for 20 minutes.
- Remove weights and foil.
- Bake 5 minutes or until browned.
- Cool completely on baking sheet on a wire rack (about 30 minutes).
- Reduce oven temperature to 350°.6.
- Prepare Filling: Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 10 minutes.
- Meanwhile, sauté onion and 1/4 teaspoon each salt and pepper in hot oil in a skillet over medium heat 3 minutes or until onion is tender.
- Pat tomatoes dry with a paper towel.
- Layer tomatoes, onion, and herbs in prepared crust, seasoning each layer with pepper (1 teaspoon total).
- Stir together cheeses and mayonnaise; spread over pie.
- Bake at 350° for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning.
- Serve hot, warm, or at room temperature.