Lucy Buffett’s Sweet Tomato Pie
"This recipe was cooked in New Orleans for the Great American Seafood Cook-off in 2005."
- Ready In:
- 1hr
- Ingredients:
- 19
- Serves:
-
6-8
ingredients
- 2 tablespoons all-purpose flour
- 1 refrigerated pie crust
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 large onion, thinly sliced
- 1 tablespoon sugar
- 4 garlic cloves, thinly sliced
- 4 ounces cream cheese, softened
- 1⁄2 cup mayonnaise
- 2 tablespoons heavy cream
- 1 tablespoon sour cream
- 1 tablespoon honey mustard
- 1 cup shredded parmesan cheese
- 4 green onions, cut into 2-inch pieces, including the green part
- 4 large tomatoes, sliced into 1/4 inch slices, preferably homegrown
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon fresh coarse ground black pepper
- 1⁄2 cup fresh basil, cut in ribbons
- 2 cups shredded gruyere or 2 cups swiss cheese
directions
- Preheat oven to 450 degrees.
- Sprinkle flour over counter and roll pie crust dough to fit a 7x11-inch rectangle baking dish, making sure dough comes up the sides of the dish. Poke bottom of crust with a fork in several places. Bake for 9 to 10 minutes or until crust is lightly browned.
- Remove from oven to cool. Reduce oven temperature to 400 degrees.
- In a cast iron, or heavy skillet, heat butter and olive oil over medium heat until it begins to sizzle. Add onions and sugar. Saute until onions are very brown and caramelized.
- Add garlic and stir constantly for another 1 to 2 minutes or until garlic is cooked through and tender. Remove onions and garlic from skillet and set aside to cool.
- In the bowl of a food processor, combine the cream cheese, mayonnaise, heavy cream, sour cream, honey mustard, Parmesan cheese and green onions. Process until well mixed. transfer to a mixing bowl and set aside.
- In the cooled pie crust, layer half of the following ingredients: sauteed onions, cream cheese mixture, sliced tomatoes, salt, black pepper, basil and Gruyere cheese. Repeat layering using all ingredients.
- Bake 35 minutes or until pie is bubbling and top is browned.
- Remove from oven and cool for 10 to 15 minutes before slicing.
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Reviews
-
I've made this recipe many times and it's always a hit. Many people have asked for the recipe. It is a little more involved that a lot of other tomato pies but the results are so worth it. I originally found this recipe printed in a Mobile, Alabama's Press-Register article. That recipe is still in my "mom's tried and true recipe box".
Tweaks
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To keep baked tomato dishes from turning soggy, it's important to salt your tomatoes, which will draw out the moisture. Place your sliced tomatoes on a few layers of paper towels, sprinkle with salt, then let them stand for about 10 minutes. Pat them dry before using.
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
