MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Southern Tomato Pie
Categories: Pastry, Fruits, Vegetables, Herbs, Cheese
Yield: 6 servings

MMMMM-------------------------PIE CRUST------------------------------
1 1/4 c A-P flour
2 1/2 ts Granulated sugar
1/2 ts Salt
6 tb Cold butter; in 1/2" cubes
2 tb + 1 ts ice-cold water
1/2 ts White vinegar

MMMMM---------------------FILLING & TOPPING--------------------------
3 1/2 lb Vine-ripe tomatoes; cored,
- seeded, in 1/2" dice,
- divided
2 ts Salt; divided
1 ts Sugar; divided
1 tb Butter
1 lg Yellow onion; thin sliced
- w/the grain
1 ts Picked thyme
2 tb Extra-virgin olive oil
1/4 ts Fresh ground black pepper
1/3 c Packed whole basil leaves
1/2 c Mayonnaise
1/3 c Grated fontina
1/3 c Grated Parmigiano-Reggiano
2 lg Roma or heirloom tomatoes,;
- thin sliced, blotted dry
- w/paper towels

MAKE THE PIE CRUST: Place the flour, sugar, and salt in
the bowl of a mixer fitted with the paddle attachment.
Mix on medium for a few seconds. Begin adding the butter
one cube at a time. Continue until the flour is speckled
and crumbly, about 4 minutes. With the mixer still
running, add the water and vinegar until just combined.
Do not overmix. Press the dough into a 6" disk, wrap
tightly in plastic wrap, and chill in the refrigerator
overnight.

Bring the crust to room temperature and lightly butter a
10" metal pie pan. Set the oven @ 400+X. Dust your
counter and rolling pin lightly with flour and roll the
crust slightly larger than your pan. Lay the crust in
the pan and press gently into its edges. Cut off the
edges that hang over and discard. Freeze for at least 15
minutes or until yougCOre ready to blind-bake.

Lay foil or parchment paper on top of the crust and
weigh that down with dried beans or rice. Blind-bake the
shell for 30 minutes. Remove the pie weights and foil or
parchment and bake 5 minutes more. Set the cooked crust
aside as you prepare the filling.

MAKE THE FILLING: Toss half of the diced tomatoes with
1/2 teaspoon salt and 1/2 teaspoon sugar. Set them over
a colander to drain while you get everything else ready,
at least an hour.

Lower your oven to 375+|F/190+|C. In a medium saut++ pan or
skillet, melt the butter and then add the onion and 1/2
teaspoon salt. Cook over medium-low heat until deeply
caramelized. This will take about 45 minutes. If the
onion gets away from you and burns a little, add 1/4 cup
of water to the pan, scrape up the overbrowned bits, and
keep going. In the end, you have a scant 2/3 cup
caramelized onion.

Toss the remaining diced tomatoes with 1/2 teaspoon
salt, thyme, and olive oil. Spread in a single layer on
a sheet tray with as much room separating the individual
pieces as possible. Slide the tray onto the middle rack
of your oven and roast for 30-35 minutes. YougCOre looking
for the tomatoes to dry out and brown slightly.

Once all the individual components are done, stir
together the onion, the fresh and roasted diced
tomatoes, the remaining salt, sugar, black pepper, and
basil.

Make the topping and finish the pie: In a separate,
smaller bowl, stir together the mayonnaise, fontina, and
Parmigiano. Spoon the filling into your blind-baked
crust. Top with the cheese mixture and tomato slices.
Bake in the middle of your oven for 30 minutes. You can
serve this warm or at room temperature. Both have their
virtues.

By: Vivian Howard

RECIPE FROM: https://www.saveur.com

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