Best Vidalia Tomato Pie Recipes

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CHEESY VIDALIA ONION AND TOMATO PIE



Cheesy Vidalia Onion and Tomato Pie image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h55m

Yield 6 to 8 servings

Number Of Ingredients 26

1 recipe Savory Pie Crust, recipe follows
1 egg
2 pounds ripe tomatoes, peeled
Salt and freshly ground black pepper
1/3 cup plain bread crumbs
4 tablespoons mayonnaise
3/4 cup thinly sliced Vidalia onions
1/4 teaspoon fresh thyme leaves
2 tablespoons chiffonade fresh basil
1/2 cup grated fontina cheese
1/2 cup grated mozzarella cheese
2 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan
1 1/4 cups all-purpose flour
2 teaspoons Essence, recipe follows
1/2 teaspoon salt
4 ounces (1 stick) cold unsalted butter, cut into pieces
3 to 4 tablespoons ice water
1 tablespoon dried thyme
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
2 1/2 tablespoons paprika

Steps:

  • Preheat oven to 375 degrees F.
  • Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and transfer to a cooling rack to cool. Crack the egg in a small bowl, reserving yolk for the filling, separately. Lightly beat the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow to cool.
  • Slice the tomatoes, discarding the stem and root ends, into 1/4-inch slices and lightly season with the salt and pepper.
  • Sprinkle about 1/3 of the bread crumbs in the bottom of the pie crust. In a small bowl combine the mayonnaise with the reserved egg yolk and stir until smooth. Place a layer of tomatoes in the bottom of the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the fontina and half of the mozzarella cheeses. Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining fontina and mozzarella, remaining mayonnaise mixture, and remaining thyme and basil. Top with the remaining bread crumbs and drizzle with the olive oil. cover with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. Serve warm or at room temperature.
  • 2 teaspoons Essence, recipe follows
  • In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate overnight or at least one hour.
  • Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.

CHEESY VIDALIA ONION AND TOMATO PIE



CHEESY VIDALIA ONION AND TOMATO PIE image

Categories     Cheese     Tomato

Yield 6-8 servings

Number Of Ingredients 13

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.

VIDALIA TOMATO PIE



Vidalia Tomato Pie image

I found tomato onion pies in 2 cooking magazines, and put them together to make this outstanding side dish! This is very filling, and goes well with just about any meat you make it with. It is also a nice for brunch along side breakfast meats and egg dishes. This pie is anything but bland, with big sweet onion and tomato flavor. It is good with other flavors of cheese too. I sometimes buy cheese blends, or mix cheddar with mozzarella. If you can't find Vidalias, use a Texas Sweet or Walla Walla Sweet onion. If your tomatoes are still too juicy after chopping, place them in a colander to drain while you chop the onions and cook the bacon. This will keep your crust from getting soggy on the bottom. If your oven browns the edges of pie crust too quickly, wrap the edges of pie crust with foil before baking.

Provided by ColCadsMom

Categories     Onions

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

6 medium tomatoes, peeled, seeded, and chopped
1 large vidalia onion, chopped (about 2/3-3/4 cup)
6 slices bacon, cooked and crumbled
1 teaspoon dried basil
1/4 teaspoon salt
1 unbaked frozen 9-inch deep dish pie crust
1 cup shredded mozzarella cheese
1 cup mayonnaise
1/2 teaspoon garlic powder

Steps:

  • Preheat oven to 400°F.
  • In a mixing bowl, toss tomatoes, onion, basil, and salt.
  • Spoon mixture into crust.
  • Sprinkle with crumbled bacon.
  • In a small bowl, stir together cheese, mayonnaise, and garlic powder.
  • Spread mixture over pie to edges.
  • Bake, uncovered, at 400°F for 25-35 minutes or until golden brown.

TOMATO-VIDALIA ONION PIE



Tomato-Vidalia Onion Pie image

This is so good when you have homegrown tomatoes. One pie serves 6 - 8, but not in our family. I always make at least 2 pies....one is never enough for this bunch.

Provided by Linda Cobb

Categories     Side Casseroles

Time 50m

Number Of Ingredients 8

1 deep dish frozen pie crust
2 medium tomatoes, peeled
1 small vidalia onion, chopped
1 1/2 tsp dried basil
4 slice bacon, fried crisp and crumbled
3/4 c sharp cheddar cheese, grated
3/4 c mozzarella cheese, grated
2 Tbsp mayonnaise

Steps:

  • 1. Preheat oven to 350 degrees F.
  • 2. Slice the peeled tomatoes and drain the slices on paper towels.
  • 3. Place the drained tomatoes into the pie shell. Top with chopped onion. Sprinkle with basil.
  • 4. Combine bacon, cheddar and mozzarella cheeses, and mayonnaise. Add a little more mayonnaise if the mixture is too stiff. Spread the mixture over the top of the pie.
  • 5. Bake for 25 minutes or until bubble and golden brown. Cool slightly before slicing.

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