Tomato Pie
Ingredients
3/4 cup shredded manchego cheese 2 tablespoons extra-virgin olive oil 1 large onion, thinly sliced 2 1/4 pounds mixed heirloom tomatoes Kosher salt 3/4 cup shredded mozzarella cheese 1/4 cup mayonnaise 3 tablespoons breadcrumbs 3 tablespoons chopped fresh basil 3 tablespoons chopped fresh chives 3 tablespoons chopped fresh parsley 1 teaspoon chopped fresh thyme Freshly ground pepper Pizza crust Directions Make the filling: Heat 1 tablespoon olive oil (I like the Tuscan flavored) in a large skillet over medium heat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool. Meanwhile, thinly slice the tomatoes; toss with 1 teaspoon kosher salt in a colander. Let drain, gently tossing occasionally, about 30 minutes. Heat oven temperature to 375 degrees F. Combine the 3/4 cup manchego, the mozzarella, mayonnaise, breadcrumbs, 2 tablespoons each basil, chives, parsley, thyme and 1/4 teaspoon each kosher salt and pepper, and the sautéed onions in a bowl. Spread in the crust. Arrange the tomatoes on top. Drizzle with the remaining 1 tablespoon olive oil and season with pepper. Bake until the tomatoes are browned, about 40 minutes. Top with the remaining 1 tablespoon each basil, chives and parsley. |