Tomato Pie

Food Network Magazine inspired this recipe.  On the cover of their July/August 2011 issue was a beautiful tomato tart.  I read the recipe and tweaked it to make it a little easier and use ingredients I usually have in my kitchen.  It’s especially good this time of year when the tomatoes are plentiful and delicious.

Ingredients:

1 frozen pie crust thawed

1 medium onion sliced

2 lbs tomatoes sliced (use your favorite kind)

1 cup shredded mozzarella cheese

3/4 cup ricotta cheese

1/4 cup mayonnaise

3 tablespoons breadcrumbs

3 tablespoons fresh parsley

3 tablespoons fresh basil

Extra-virgin olive oil

Salt and pepper

Freshly grated Romano cheese

Place the sliced tomatoes in a colander and sprinkle with kosher salt.  Let them sit in the sink and drain for 30 minutes.  Preheat oven to 350 degrees.  Place the pie crust in a 9 1/2 inch pie plate, making the edges pretty.  Pierce the bottom of the crust all over with a fork.  Place foil over the crust and fill it with pie weights or dried beans (so the crust will not shrink or move when baking).  Bake the crust for 15 minutes.  Meanwhile make the filling.  Sautee the onions over medium heat in a few tablespoons of olive oil for 15 minutes.  In a bowl mix the mozzarella, ricotta, mayo, breadcrumbs, herbs and a dash of salt and pepper.  Add onions to mixture.  When the crust is finished baking, increase oven temperature to 375 degrees.  Spread the cheese mixture over crust.  Place the tomatoes around the top in a pretty design.  Drizzle the top with olive oil and a sprinkle of Romano cheese. Bake the pie for 40 minutes.  Eat up!