Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Roasted Tomato Pie

Servings: 8 to 10

I often prepare this pie on a weekend, making the dough and roasting the tomatoes on Saturday, then assembling and baking it on Sunday for dinner. (Of course, it’s easy enough to do some of the prep in the morning, then assemble and bake later in the day, too.) Serve your favorite green vegetable, such as steamed broccoli or sautéed Swiss chard, on the side.

Ingredients

  • 2 Tbs. olive oil; plus more for brushing
  • 3 lb. plum tomatoes (about 12 medium)
  • Kosher salt and freshly ground black pepper
  • 1-1/2 oz. (3 Tbs.) unsalted butter
  • 2 large onions, quartered and thinly sliced lengthwise (about 4-1/2 cups)
  • 2 large cloves garlic, minced
  • 1/4 cup finely grated Parmigiano-Reggiano
  • 1-1/2 Tbs. fine cornmeal
  • 1 Tbs. finely chopped fresh rosemary
  • 1/2 cup heavy cream
  • 1/2 cup mayonnaise
  • 2 tsp. Dijon mustard
  • 1 recipe All-Purpose Pie Dough, chilled
  • 1-1/2 cups coarsely grated sharp Cheddar

Preparation

  • Position a rack in the center of the oven and heat to 375°F. Line a large rimmed baking sheet with foil, and lightly brush with oil.
  • Core the tomatoes and halve them lengthwise. Nudge out some of the seeds with your finger; don’t be too thorough because you want to retain some of the moisture in the pulp. Put the tomatoes close together, cut side up, on the prepared baking sheet. Sprinkle with 1 tsp. salt and 1/2 tsp. pepper, and drizzle with the oil.
  • Roast the tomatoes until shriveled and slightly charred on the bottom, about 90 minutes. Transfer the sheet to a wire rack, and immediately slide a butter knife or spatula under each tomato to loosen, then cool completely. (The tomatoes may be made a few days in advance and stored, covered, in the refrigerator.)
  • Melt the butter in a large skillet over medium-low heat. Add the onions and salt to taste, and cook, stirring occasionally, until caramelized, adding water as needed to prevent the onions from sticking to the pan, about 60 minutes. Add the garlic and cook, stirring, until the garlic becomes fragrant and softens, about 30 seconds; set aside.
  • Whisk the Parmigiano, cornmeal, rosemary, 1/4 tsp. salt, and 1/8 tsp. pepper in a small bowl.
  • Whisk the cream, mayonnaise, and mustard in another small bowl.
  • On a lightly floured surface, roll the dough into a circle approximately 13 inches in diameter. Transfer the dough to a standard (not deep dish) 9½ -inch pie plate. Gently tuck the pastry into the pan without stretching it, then fold over the edge and crimp. Refrigerate the pie shell, 30 to 45 minutes. Position two racks in the oven, one in the bottom third and the other in the center, and heat to 375°F.
  • Place the pie shell on a rimmed baking sheet. Spread one-third of the Parmigiano mixture evenly over the bottom of the pie shell, then cover with 1/2 cup of the Cheddar. Arrange half of the tomatoes in an even layer over the cheese, followed by another third of the Parmigiano mixture, then half of the onions. Pour half of the cream mixture over the onions and then top with another 1/2 cup of the Cheddar, the remaining tomatoes, and the remaining third of the Parmigiano mixture. Layer in the remaining onions and remaining cream mixture. Top with the final 1/2 cup of Cheddar, using a fork to press it gently into the cream.
  • Transfer the pie on the sheet to the bottom rack in the oven and bake for 30 minutes, then move the pie to the center rack. Bake until the crust becomes golden, about 20 minutes more. Transfer to a wire rack and cool for at least 15 minutes before serving.

Reviews

Rate or Review

Reviews

  • divi2 | 01/13/2018

    This was very good - but I think it needs more spices maybe some basil in with the tomatoes. Roasting the tomatoes gave them lot of flavor. I would definitely do that again and the mix of carmalized onions and the cream mixture was a delicious addition that I have never tried before. I made individual pies and halved the recipe. Pies like this never reheat well. What I loved the best was putting the pie in on the bottom of the oven. The crust was crisp and perfectly browned! I’m going to give that trick a try the next time I make any pie.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Vercelli, Italy (510)

The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks