Open pie with tomatoes and cheese

Votes: 1

Time: 1 hour 45 minutes
Complexity: easily
Servings: 8 - 10

Nutritional value per serving:

Calories 1246, total fat 92 G., saturated fats 37 G., proteins 24 G., carbohydrates 83 G., fiber 5 G., cholesterol 176 mg, sodium 1096 mg, sugar 6 G.

Once you've tried this savory pie, you'll be thinking about more. It's impossible not to fall in love with this luxurious combination of ripe summer tomatoes, fragrant herbs, and a ton of melting cheese on a crisp, golden crust! This tomato pie is delicious both warm and cold.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4–5 heirloom tomatoes, cored and thinly sliced
1.5 tsp coarse salt
1 base (22 cm) homemade pie dough, place in a pie pan
1 tbsp. l. olive oil
1 sweet onion, finely chopped
0.5 cup chopped fresh herbs (for example, a mixture of parsley, basil and chives)
0.5 tbsp. freshly grated Gruyère (60 g)
0.5 tbsp. freshly grated parmesan (60 gr.)
1/4 cup mayonnaise

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: salad tomatoes, Gruyere cheese, Parmesan cheese, sweet onion, shortcrust pastry, parsley

Cooking the dish according to the recipe:

Position a rack in the lower third of the oven and preheat to 375°F (190°C). Line the pie crust with foil and fill it with pie weights, dried beans, or rice. Bake in the lower third of the oven for 20 minutes. Carefully remove the foil and weights. Return the crust to the oven and bake until light golden brown, another 10 minutes. Transfer the crust to a wire rack in the pan to cool.
Place the tomatoes in a single layer on a rack in the sink. Sprinkle with salt and let drain for 10 minutes.

Reduce the oven temperature to 350°F (175°C). Heat the oil in a skillet over medium heat. Add the onion, season with salt and pepper. Cook until soft and translucent, 3–5 minutes. Don't skip this step! If you don't cook the onion, the pie will turn out soggy.
Pat the tomato slices dry on both sides with paper towels. Layer the tomato slices, fried onions, and chopped herbs in a baking dish. Sprinkle each layer with pepper. Mix the grated cheese with mayonnaise. Spread the mixture on top of the tomatoes and bake until the cheese is lightly browned, about 30 minutes. Transfer to a wire rack to cool. Serve the pie warm or at room temperature.

Author of the recipe - Virginia Willis is a chef, Cajun and Creole cooking teacher, and outdoor author. 2016 Wellness Award Winner

Categories:

recipe / Summer dishes / Calorie content of prepared meals / Bakery / Savory pies / Appetizers / Vegetable appetizers