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FOJ'S SOUTHERN
ITALIAN TOMATO PIE
Pie shell or pate brisée
2 pounds assorted heirloom
tomatoes
1 1/2 teaspoon salt, divided
1 small Vidalia onion, chopped
1 teaspoon cracked pepper
1 tablespoon olive oil
1/2 cup chopped fresh herbs (basil,
chives and parsley)
1/2 cup sharp cheddar cheese
1/2 cup Parmesan cheese
1/4 cup mayonnaise
Prebake crust: Preheat oven to
425 degrees. Line crust with foil
and fill with pie weights, bake 20
minutes. Allow to cool completely.
Reduce oven to 350 degrees.
Prepare filling: Place tomatoes
in a single layer on paper towels;
sprinkle with 1 teaspoon salt. Let
stand 10 minutes.
Meanwhile, sauté onion and 1/4
teaspoon each salt and pepper in
hot oil in a skillet over medium heat
until tender.
Pat tomatoes dry with a paper
towel. Layer tomatoes, onion and
herbs in prepared crust, seasoning
each layer with pepper (1 teaspoon
total). Stir together cheeses and
mayonnaise; spread over pie. Cover
edges of pie crust with foil to
prevent over-browning. Bake for 30
minutes or until lightly browned.
Serve hot, warm or at room
temperature.
AUGUST/SEPTEMBER 2021 | maconmagazine.com 85
