"Cheesy vidalia onion and tomato pie" is a savory and satisfying dish that combines the sweet flavor of vidalia onions, the tangy taste of tomatoes, and the richness of cheese. It is perfect for potlucks, picnics, or a simple weeknight meal. With a crispy crust, creamy filling, and a cheesy topping, this pie is sure to please everyone at the table. In this article, we will provide you with the best recipe to make a delicious "cheesy vidalia onion and tomato pie" at home.
Check out the recipes below so you can choose the best recipe for yourself!
CHEESY VIDALIA ONION AND TOMATO PIE
Provided by Emeril Lagasse
Categories main-dish
Time 2h55m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Preheat oven to 375 degrees F.
- Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and transfer to a cooling rack to cool. Crack the egg in a small bowl, reserving yolk for the filling, separately. Lightly beat the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow to cool.
- Slice the tomatoes, discarding the stem and root ends, into 1/4-inch slices and lightly season with the salt and pepper.
- Sprinkle about 1/3 of the bread crumbs in the bottom of the pie crust. In a small bowl combine the mayonnaise with the reserved egg yolk and stir until smooth. Place a layer of tomatoes in the bottom of the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the fontina and half of the mozzarella cheeses. Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining fontina and mozzarella, remaining mayonnaise mixture, and remaining thyme and basil. Top with the remaining bread crumbs and drizzle with the olive oil. cover with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. Serve warm or at room temperature.
- 2 teaspoons Essence, recipe follows
- In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate overnight or at least one hour.
- Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.
CHEESY VIDALIA ONION AND TOMATO PIE
Steps:
- Prepare pie crust per package directions. Remove from oven and let cool for about 10 minutes. Reduce oven temperature to 375 degrees. Slice the tomatoes and sprinkle with salt and pepper and allow to drain on paper towels for about 30 minutes. Separate egg. Mix yolk with 1/4 cup mayonnaise in a small bowl. Lightly beat the egg white and brush on the pie crust. Sprinkle 1/3 of breadcrumbs on bottom of pie crust. Top with 1/2 of tomato slices and then 1/2 of sliced onions. Drizzle with 1/2 of mayonnaise mixture, 1/2 of thyme and basil, then 1/2 of both cheeses. Use 1/2 of remaining breadcrumbs, and then all of the other layered ingredients in the same order. Top with remaining breadcrumbs, drizzle with olive oil, and finish with grated Parmesan. Bake until bubbly and hot, about 1hour, 15 minutes. Remove from oven and allow to cool for about 30 minutes before slicing. Serve warm or at room temperature.
Tips:
- Use a sharp knife to thinly slice the Vidalia onions. This will help them cook evenly and caramelize beautifully.
- Sauté the onions in butter over medium heat until they are golden brown and caramelized. This will take about 15 minutes.
- Use a pre-made pie crust to save time. If you are making your own pie crust, be sure to chill it for at least 30 minutes before rolling it out.
- Use a combination of cheeses for the filling. This will give the pie a more complex flavor. Grated Parmesan, cheddar, and mozzarella are all good choices.
- Top the pie with sliced tomatoes before baking. This will add a pop of color and freshness to the dish.
- Bake the pie until the crust is golden brown and the filling is bubbly. This will take about 30 minutes.
- Let the pie cool for at least 15 minutes before slicing and serving. This will help the filling set and make it easier to slice.
Conclusion:
This Cheesy Vidalia Onion and Tomato Pie is a delicious and easy-to-make dish that is perfect for any occasion. The caramelized onions and gooey cheese filling are sure to please everyone at the table. Serve it as a main course or a side dish, and enjoy!
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