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Cheesy Heirloom Tomato and Onion Pie

(recipe, Bluebird Farmers Market & CSA)


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Introduction

This week's recipe was shared by Tom Rogers at The Rock Ranch during Bluebird Farm Camp--Cheesy Heirloom Tomato & Onion Pie! Tom grows over 300 blueberry trees in Upson County and loves fresh vegetables. Tom and his wife have worked at The Rock Ranch giving tours to children for many years. Thank you to Tom! It was a fun day on the farm for little bluebirds at Free Range Farm Camp.

Ingredients

  1. 2 ripe heirloom tomatoes, peeled and sliced
  2. 2 Vidalia Onions, thinly sliced
  3. ⅓ cup bread crumbs dried
  4. savory seasoning
  5. thyme
  6. oregano
  7. fresh basil, cut into thin strips
  8. 9 " pie shell, lightly pre-baked
  9. 4 Tbsp. of light mayonnaise mixed with 1 egg yolk
  10. 2 Tbsp. shaved Parmesan
  11. 2 Tbsp. Extra Virgin Olive OIl
  12. ½ cup skim Mozzarella
  13. ½ cup fontina or cheddar cheese

Steps

  1. Sprinkle ⅓ of bread crumbs and oregano in bottom of pie shell
  2. Place half of tomatoes on top of bread crumbs in pie shell
  3. Top tomatoes with half of the onions
  4. Drizzle with half of the mayonnaise mixture
  5. Top with half of the thyme, basil and cheeses
  6. Make another layer with another ⅓ of bread crumbs
  7. Layer remaining tomatoes, onions, mayonnaise, cheeses and herbs
  8. Top with remaining bread crumbs and drizzle with olive oil
  9. Cover with shaved Parmesan Cheese
  10. Bake at 375 degrees about 1 hour and 15 minutes until golden
  11. Allow to cool 30 minutes to set.
  12. Serve in slices with a fresh fruit salad