Tomato Pie

Aunt Dida's tomato pie recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make the crust: In a food processor, pulse the flour, cornmeal, and fine salt to combine.

Step 2

Add the butter and 3 tablespoons manchego. Pulse until the mixture resembles coarse meal with pea-size bits of butter.

Step 3

Drizzle in 4 tablespoons ice water and pulse until the dough begins to come together. Add 1 more tablespoon water if needed.

Step 4

Turn the dough onto plastic wrap, form into a disk, wrap tightly, and refrigerate until firm (about 45 minutes).

Step 5

Prepare the crust for baking: Place the dough between 2 sheets of parchment paper and roll to a 13-inch round.

Step 6

Transfer to a 9 1/2-inch deep-dish pie plate. Fold the overhang under itself and crimp the edges.

Step 7

Pierce the bottom all over with a fork. Refrigerate 20 minutes.

Step 8

Preheat the oven to 350°F (177°C).

Step 9

Blind bake the crust: Line the crust with foil and fill with dried beans or pie weights.

Step 10

Bake until the edges are golden, about 20 minutes.

Step 11

Remove foil and beans, then continue baking until the crust is golden all over. About 10 to 15 minutes. Transfer to cooling rack.

Step 12

Make the filling and assemble: Heat olive oil in a skillet and cook the onion until soft and golden, about 15 minutes. Let cool. Meanwhile, thinly slice the tomatoes; toss with 1 tsp kosher salt in a colander. Let drain, gently tossing occasionally, about 30 minutes.

Step 13

Increase oven temp to 375 degrees. Combine the remaining 3/4 cup cheese, mozzarella, mayonnaise, breadcrumbs, 2 tbsp each chives and parsley, the thyme, 1/4 tsp each kosher salt and pepper. Bake until the tomatoes are browned, about 50 min. Top with remaining 1 tbsp of chives and parsley.

Step 14

Cool slightly before serving.