Tomato Pie with a Cream Cheese Crust

Sour Cream Crust

1¼ cup all purpose flour
1 tsp. dried mustard
1 tsp. dried oregano
½ tsp. salt
6 tbsp. cold unsalted butter, cut into small pieces
3 oz. cold cream cheese, cut into small pieces
3 tbsp. ice cold water, more if needed

4 tomatoes, peeled and sliced ¼” thick
1 sweet onion, thinly sliced
2 cups shredded parmesan, divided
1 cup mayonnaise
½ tsp. dried oregano
10 basil leaves, finely chopped
1½ tsp. salt, divided
½ tsp. black pepper
¼ tsp. celery seed
2 tsp. olive oil
½ tsp. sugar

For crust:

Add flour, mustard, oregano, and salt to the bowl of a food processor.  Pulse a couple times.
Add cold butter and cream cheese.  Pulse until it resembles coarse meal.
Then with processor running, add cold water 1 tbsp. at a time until dough comes together.
Press dough into a in a 9” pie plate that has been sprayed with non stick cooking spray. Using a fork poke a few holes in the bottom of the crust.
Bake at 350° for 20 minutes until lightly browned.  Remove from oven.

For filling:
Line baking sheets with paper towels.  Lay sliced tomatoes out and sprinkle with 1 tsp. salt.  Let stand for 10-20 minutes, and then pat dry.
In a large skillet heat olive oil over medium high heat.  Add sliced onion, sugar, and ¼ tsp. salt.  Sauté for 10-15 minutes until onions begin to caramelize.  Remove from heat.
Mix mayonnaise, 1 cup parmesan, basil, oregano, ¼ tsp. salt, celery seed, and black pepper in a small bowl.

Assemble pie:
Sprinkle 1 cup parmesan in the bottom of the par baked pie shell.
Layer tomatoes and onions on top of cheese. Spread mayonnaise mixture evenly over the top.
Bake at 350° for 30 minutes until nicely browned and bubbly.  Cover the edges of crust with aluminum foil if needed to prevent burning.
Allow pie to rest for 5 minutes before slicing.

Greer’s Market & Catering (multiple locations)
Catering inquiries: 251.380.7781


blog comments powered by Disqus