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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Bilal slimani
[email protected]This pie is perfect for a summer picnic or potluck. It's easy to transport, and it's always a hit with the crowd.
Drake Kohler
[email protected]I love the combination of sweet onions and tangy tomatoes in this pie. It's a unique and delicious dish.
So0nker
[email protected]This pie is a great way to use up leftover tomatoes and onions. It's also a great way to get your kids to eat their vegetables.
Zubeida Muridi Saed
[email protected]I've made this pie several times, and I've never been disappointed. It's a great recipe to have on hand for those nights when you don't know what to make for dinner.
Zarar Zarar
[email protected]This pie is perfect for a summer picnic or potluck. It's easy to transport, and it's always a hit with the crowd.
Mehar Azeem G Mehar Azeem G
[email protected]I love the combination of sweet onions and tangy tomatoes in this pie. It's a unique and delicious dish.
Rafat Hasan
[email protected]This pie is a great way to use up leftover tomatoes and onions. It's also a great way to get your kids to eat their vegetables.
Christina Flowers
[email protected]I've made this pie several times, and I've never been disappointed. It's a great recipe to have on hand for those nights when you don't know what to make for dinner.
kennedy ibuchi
[email protected]This pie is perfect for a summer picnic or potluck. It's easy to transport, and it's always a hit with the crowd.
Mahar Imran
[email protected]I love the combination of sweet onions and tangy tomatoes in this pie. It's a unique and delicious dish.
Hamid waqas
[email protected]This pie is a great way to use up leftover tomatoes. It's also a great way to get your kids to eat their vegetables.
Romiz Uddin
[email protected]I've tried several different recipes for tomato pie, but this one is by far the best. The crust is perfect, and the filling is rich and flavorful.
Zafar Usman
[email protected]This pie is the perfect comfort food. It's warm, cheesy, and flavorful. I love serving it with a side of salad or soup.
Nazmin Begum420
[email protected]I made this pie for a potluck, and it was gone in no time. Everyone raved about how delicious it was.
Rodney Friedman
[email protected]This pie is so easy to make, and it's always a hit with my family. I love that I can use fresh ingredients from my garden.
Shoaib Baloch
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The crust is flaky and buttery, and the filling is packed with flavor.
mike luna
[email protected]This pie was a hit at my last party! Everyone loved the combination of sweet onions, tangy tomatoes, and melted cheese. I'll definitely be making it again.