Rich Traditions: Heirloom Tomato Pie

For the longest time, I thought heirloom tomatoes were just lookers.  Pretty, colorful orbs no tastier or different than their bright red counterparts.  In truth, they're a chaotic genetic mash-up of sweet, sour, and savory flavors - a perfect mixture of tastiness for a tart that will impress your eyes, your tongue, and your friends! Good for breakfast, lunch, dinner, an app - this dish could get more play than an ambidextrous egg - whatever that means.

The whole process is a little involved, and can take up to three hours, but you can easily take these toppings and flavors and work them into either a pre-made pie crust, or place them on top of your favorite pizza dough.  But the labors of love pay off - the kaleidoscopic of colors and flavors are a welcome reward for the time and effort put into this unique dish.

Heirloom Tomato Pie Ingredients:

1 cup whole wheat flour
3/4 cup yellow cornmeal
3/4 cup fine salt
3/4 stick butter, softened
3/4 cup Swiss cheese
4 tbs ice water
2 tbs olive oil
1 large onion, sliced
2 lbs heirloom tomatoes
3/4 cup mozz cheese
1/3 cup mayonnaise
3 tbs bread crumbs
1/4 cup chopped chives
2 tsp thyme, dried

1. Place the salt, cornmeal, and flour in a processor or blender and combine.
2. Add butter and 3tbs of the Swiss, and pulse until the butter is reduced to tiny nubbins

3. Slowly add the ice water and pulse until mixture becomes dough
4. Remove from blender/processor and wrap in plastic wrap, and chill for 45 minutes
5. Remove dough from fridge, and roll into a circle
6. Add to a 9 1/2" deep dish pie plate, fold over the over hang, and crimp the edges with a fork.  Chill for 20 minutes. Preheat over to 350

7. Remove crust from fridge.  Poke the bottom of the crust with a fork to avoid bubbling, and place in the oven for 25 minutes, or until golden brown. Remove from the oven and let cool.
8. Now, to make the filling!  Cook the onion in a skillet with some oil until golden - about 15 minutes.
9. While that cools, thinly slice all the tomatoes, toss them in a colander, and salt lightly - let sit for about 30 minutes as it drains.
10. In a small bowl, combine the rest of the swiss, 3/4 of the mozz, mayo, breadcrumbs, onions, and half of the chives and thyme.

11. Spread the cheese mixture over the bottom of the pie crust, then fill with the tomatoes

12. Drizzle with a little olive oil, sprinkle the remaining cheese, and place in the oven for 50 minutes

13. Add the remaining chives, and you have a Tomato pie good for breakfast, lunch, apps, dinner, snack - whatever, whenever you want!

Questions?  Additions?  Comment below, or email CutsEveryday@gmail.com.