It’s just the beginning of tomato season but soon you will have more of them than you know what to do with. This recipe combines a delicious blend of flaky pie crust, fresh tomatoes and onions, two different cheeses and of course the perfect seasoning blend.
For this recipe you will need:
- 2 pounds tomatoes, thinly sliced
- 1 ¼ teaspoon salt, divided
- 1 sweet onion, chopped
- 1 tablespoon olive oil
- ½ cup gruyere cheese, grated
- ½ cup parmesan cheese, grated
- ¼ cup mayonnaise
- ¼ cup Victoria Taylor’s Sicilian Seasoning
- 1 prepared pie crust
Preheat oven to 425°
Bake the empty pie crust for 5-10 minutes until lightly browned. Remove the crust from the oven and allow it to cool completely. Reduce oven temperature to 350°.
Place tomatoes in a single layer on paper towels; sprinkle with 1 teaspoon of salt and let stand for 10 minutes. Heat oil in a skillet over medium heat. Sauté onion and ¼ teaspoon each of salt and pepper until onion is translucent, about 4 minutes. Pat tomatoes dry with a paper towel.
Layer the tomatoes, onion and Sicilian in the crust.
Stir together the cheese and mayonnaise; spread over the pie.
Bake at 350° for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning. Serve warm.