Pie with mozzarella, onions and tomatoes

Votes: 1

How to Make - Mozzarella, Onion, and Tomato Pie

Time: 4 hours 30 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 558, total fat 46 G., saturated fats 12 G., proteins 9 G., carbohydrates 30 G., fiber 4 G., cholesterol 34 mg, sodium 815 mg, sugar 7 G.

This classic Tennessee pie boasts a rich cheese topping, but it's the juicy tomato filling that makes it stunning and surprisingly fresh. To make things easier, you can use store-bought pie crust. Despite its simplicity, this pie is delicious and will become a favorite treat in your home.

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:

3-4 ripe bull's heart tomatoes (about 1.2 kg), sliced into 0.5 cm thick rounds.
Half a small sweet onion, thinly sliced
1 American pie base
1 cup grated aged cheddar
1 tbsp. grated mozzarella
1 cup mayonnaise
0.5 cup fresh basil leaves, torn, plus small leaves for garnish

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1–2 hours.
Preheat oven to 175°C.

Place the dough in a 9-inch (22 cm) pie pan with wavy edges. Prick the bottom and sides of the dough with a fork. Line with foil and fill with pie weights or dried beans. Bake until the edges of the cake are light golden brown, 20–25 minutes. Remove the foil and weights and continue baking until the bottom of the cake comes out clean, another 15–20 minutes. Let the cake cool completely.
Combine the cheddar, mozzarella, and mayonnaise in a medium bowl. Season with a pinch of salt and a few grinds of black pepper.
Transfer the tomatoes and onions to a dry paper towel and pat dry. Sprinkle the tomatoes generously with ground black pepper. Arrange a third of the tomatoes in a single layer on the pie crust, overlapping slightly. Sprinkle the tomatoes with a third of the basil, and top with a third of the onions. Repeat twice with the remaining tomatoes, basil, and onions. Spread the mayonnaise mixture over the onions.
Bake until the cheese is golden brown and the filling is bubbling, 30–35 minutes. Let cool completely. Sprinkle the pie with basil leaves. Let cool to room temperature and serve.

Categories:

recipe / Summer dishes / Calorie content of prepared meals / Bakery / Savory pies / Appetizers / Vegetable appetizers / Food Network - recipes / American cuisine