Dijon-Tomato & Sweet Onion Pie
19" pie shell (bottom shell only)
1 mediumvidalia onion (or any similar sweet onion such as walla walla, for ex.)
1 ccheddar cheese, grated
1 cgruyere cheese, grated
1/2-2/3 cmayonnaise (2/3 cup in original recipe)
1 Tbspdijon mustard
1 tspstoneground mustard
·cracked black pepper, to taste
10fresh basil leaves (fresh only!)
How to Make Dijon-Tomato & Sweet Onion Pie
- 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.
- 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.
- 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.
- 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.
- 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.