CHEESY VIDALIA ONION AND TOMATO PIE

CHEESY VIDALIA ONION AND TOMATO PIE image

Yield 6-8 servings

Number Of Ingredients 13

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1/2 package Pillsbury refrigerated pie crusts
1 egg
1/4 cup mayonnaise
2 pounds ripe tomatoes
Salt and freshly ground pepper
1/3 cup plain breadcrumbs
3/4 cup thinly sliced Vidalia onions
fresh thyme leaves
2 tablespoons chiffonade fresh basil
1/2 cup grated fontina cheese
1/2 cup grated mozzarella cheese
2 tablespoons olive oil
2 tablespoons grated Parmesan

Steps:

Prepare pie crust per package directions. Remove from oven and let cool for about 10 minutes. Reduce oven temperature to 375 degrees. Slice the tomatoes and sprinkle with salt and pepper and allow to drain on paper towels for about 30 minutes. Separate egg. Mix yolk with 1/4 cup mayonnaise in a small bowl. Lightly beat the egg white and brush on the pie crust. Sprinkle 1/3 of breadcrumbs on bottom of pie crust. Top with 1/2 of tomato slices and then 1/2 of sliced onions. Drizzle with 1/2 of mayonnaise mixture, 1/2 of thyme and basil, then 1/2 of both cheeses. Use 1/2 of remaining breadcrumbs, and then all of the other layered ingredients in the same order. Top with remaining breadcrumbs, drizzle with olive oil, and finish with grated Parmesan. Bake until bubbly and hot, about 1hour, 15 minutes. Remove from oven and allow to cool for about 30 minutes before slicing. Serve warm or at room temperature.