DIJON-TOMATO & SWEET ONION PIE
From the Associated Press. I used a combination of orange sharp cheese, white sharp and a small amount (about 1/4 cup) of smoked Gruyere. I also make my own pie crust (flour, salt, water, oil or butter) and not a Bisquick™ pie crust. It's time to say goodbye to heirloom tomatoes. See you next summer!
Provided by C G
Categories Savory Pies
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees. Note: I use a cast iron skillet to prepare the pie. Bake the pie shell until lightly golden, about 15 minutes. Remove from the oven and set aside to cool. Leave the oven on.
- 2. While the pie crust is cooling, prepare the filling by thinly slicing the onion and tomatoes (or if you prefer you can dice the onions and tomatoes). Arrange the tomato slices on paper towels to absorb excess moisture. My heirloom tomatoes were bursting and almost too ripe for this dish. The end result was my pie was a little watery but a good stint overnight in the refrigerator helped to firm up the pie considerably. Also, before I forget I think the next time I will lightly sautè the onions first before adding them to the pie.
- 3. In a prep bowl, mix together both cheeses, the mayonnaise, both mustards and a generous pinch of pepper. The mixture should be thick, but spread easily.
- 4. Spread a thin layer of the cheese mixture over the bottom of the pie shell. Top the mixture with half of the onion slices, then half of the tomato slices, followed by the remaining onions, then the remaining tomatoes.
- 5. Spread the rest of the cheese mixture over the tomatoes and garnish with a sprinkle of paprika. Bake until browned and bubbly, 40 to 45 minutes. Remove the pie from the oven and let rest for 10-15 minutes. Cut into slices, then top each serving with some of the fresh basil. We served the pie with a simple side of steamed vegetables: green beans, carrots and romanesco.
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Md Mostafiz
[email protected]This pie was easy to make and so delicious! I'll definitely be making it again.
Malik Mutarib
[email protected]I've made this pie several times now and it's always a hit at potlucks.
Lady Ari
[email protected]This pie was delicious! I used a mix of sharp and mild cheddar cheese, and it was the perfect balance of flavors.
Edward Obasi
[email protected]This pie was a bit too quiche-like for my taste. I prefer a more traditional tomato pie.
Laurent Uwimana
[email protected]I'm not a big fan of tomatoes, but I loved this pie! The Dijon mustard and sweet onions really balanced out the flavor.
Abdulhudu Bassit
[email protected]This pie was amazing! I've made it several times now and it's always a hit.
Sweet Kamina
[email protected]The crust on this pie was a bit soggy. I think I'll try blind-baking it next time.
Md Sakhuat Hosen
[email protected]This pie was a bit too sweet for my taste, but my husband loved it. I think I'll try using less sugar next time.
Coreen Lummis
[email protected]I love this recipe! The pie is always a crowd-pleaser, and it's so easy to make. I often double the recipe and freeze one for later.
Jad Hloubi
[email protected]This pie was easy to make and so delicious! I used a store-bought pie crust to save time, and it still turned out great.
Nthabiseng Kgadiete
[email protected]Followed the recipe exactly and it turned out great! The pie had a nice balance of sweet and savory flavors, and the crust was perfectly crispy.
Ronald Ayuyu
[email protected]This Dijon tomato sweet onion pie was a hit at my dinner party! The combination of flavors was perfect, and the crust was flaky and golden brown. I'll definitely be making this again.