Tomato and Caramelized Onion Pie
First, The Farmer’s Market
I love Mondays in the Summer! The Farmers’ Market opens early in the park across the street. I excitedly grab my produce basket and practically skip over there. Here are some quick thoughts that go through my mind to describe the scene:
There are trailers of abundance: fruits, vegetables, melons, flowers, fresh laid eggs, cheese, organic meats, seafood, breads and sweets, dog treats and canine attire, hand made beachy furniture, sea scent candles and ocean inspired jewelry, plants, local honey, locally made drinks, sauces and spices. The colors are loud from bright green watermelon and zucchini to deep red tomatoes and peppers. People with their dogs on leashes with their reusable bags wondering about from tent to tent greeting the vendors. The Mongers smile at regular customers, laughing at tourists who ask dumb questions about regional products they know nothing about, like okra or pitty pat squash. This morning someone mistook muscadine grapes for cherries! Ha in North Carolina, don’t think so.
A coffee truck stands alone at the end with a guitarist in front singing easy tunes.
The steam rises off of the dewy grass making everyone sweat as the sun gets hotter.
Then there is my best summertime friend, Ronnie Edens of Edens Produce, with advice on how to pick a ripe watermelon: slap it like someone’s backside, if it is firm like young butt its not ripe, if it seems to jiggle inside like an old one it is!
You get the picture. The bounty that I get is usually amazing tomatoes for my Tomato Caramelized Onion Pie, corn, peaches, local zucchini, fresh laid eggs and artisan bread.
The market is only open from Memorial Day until early October when I get the beautiful fall produce that will warm my soul as the weather changes. Look for some of that goodness in my Fall Newsletter.
Now, Tomato and Caramelized Onion Pie
This in a combined effort of tomato pie and sweet onion pie. Both are Southern summer staples. Fresh herbs and 3 kinds of cheese make this a creamy veggie overload. Serve it hot or cold. I recommend warm to room temperature. I think it brings out the best flavors. The last time I served it was with grilled steaks and a beautiful salad. It can also be served as your main dish like a quiche.
Tomato and Caramelized Onion Pie
Ingredients
- 1 refrigerated pie crust(from a 14-oz box)
- All-purpose flour, for dusting
- 2 3/4 lb. medium tomatoes, use heirloom for more color
- 1 large sweet onion, such as Vidalia
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1/2 cup mayonnaise
- 1 large egg plus 1 egg yolk
- 2 tsp hot sauce
- 4 oz shredded sharp cheddar cheese
- 4 oz crumbled blue cheese
- 4 oz shredded swiss cheese
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh dill
- 1/4 tsp black pepper
- 11/2 tbsp plain yellow corn meal
- extra herbs for garnish
Instructions
- Roll pie dough into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch deep-dish pie pan. Trim the edges so the crust hangs over the pie pan by 1/2-inch. Tuck the edges of the crust under to be even with edge of the pie pan and press all around with the tines of a fork. Place the crust in the refrigerator for 1 hour (or in the freezer for 30 minutes).
- Meanwhile, slice the tomatoes crosswise into ¼-inch thick slices. Using your fingers, pushout as many of the watery tomato seeds as you can. Lay the slices flat on a paper towel-lined sheet tray and sprinkle all over with the kosher salt. Let drain for 30 minutes, then pat very dry.
- While the tomatoes are draining, in a medium bowl, whisk together the mayonnaise, egg, egg yolk and hot sauce (if using). Stir in the cheddar cheese, swiss cheese, blue cheese, basil, dill and black pepper. Set aside. Slice the onion thinly and cook slowly in a large skillet in olive oil stirring often. Remove from heat when onions are brown and let cool. About 20 minutes.
- Preheat the oven to 425 °F. Sprinkle the cornmeal over the bottom of the crust. Pat the tomato slices dry, once again, then place 1/3 of the tomatoes in the bottom of the pie crust, overlapping them slightly to fit. Add a layer of ½ the onions and top with ½ of the mayonnaise mixture. Repeat with another layer of tomatoes, remaining onions and another layer of mayo mixture. Place the remaining tomatoes on top, pressing the last layer gently into the mayo mixture. Bake for 20 minutes.
- Remove the pie from the oven and wrap just the edges of the crust with foil. Reduce the oven temperature to 375 °F and bake until the mayo mixture is puffed and golden brown and the center is no longer wobbly, 30 minutes more. Let cool for 1½ hours.
- Top with additional herbs, if desired, then slice and serve.
