Monday, July 28, 2014

Sweet Tomato Pie

· 2 tablespoons all-purpose flour
· 1 refrigerated pie crust (like Pillsbury)
· 2 tablespoons butter
· 1 tablespoon olive oil
· 1 large onion, thinly sliced
· 1 tablespoon sugar
· 2 tablespoons minced garlic
· 4 ounces cream cheese, softened
· ½ cup mayonnaise
· 2 tablespoon heavy cream
· 1 tablespoon sour cream
· 1 tablespoon honey mustard
· 1 cup shredded Parmesan cheese
· 4 large red tomatoes, sliced into ¼-inch slices
· Salt and pepper, to taste
· ½ cup fresh basil, chopped
· 2 cups shredded Swiss cheese

1. Preheat oven to 450 degrees.
2. Sprinkle 2 tablespoons flour on the counter and roll pie crust dough to fit a 7x11-inch rectangular baking dish, making sure dough comes up on the sides. Poke bottom of crust with a fork in several places. Bake for 9 or 11 minutes or until crust is lightly browned. Remove from oven to cool. Reduce oven temperature to 400 degrees.
3. In a heavy skillet, heat butter and olive oil over medium heat until it begins to sizzle. Add onion and sugar. Sauté onion until it is brown and caramelized. Add garlic and stir constantly for another 1 or 2 minutes. Remove onion and garlic and set aside to cool.
4. In a medium bowl, mix together with a hand mixer the cream cheese, mayonnaise, heavy cream, sour cream, honey mustard and Parmesan cheese.
5. In the cooled pie crust, layer half of the onions; then cream cheese mixture, sliced tomatoes, salt, pepper, basil and Swiss cheese. Repeat with remaining ingredients.
6. Bake for 35 minutes or until pie is bubbling and top is browned.
7. Remove from oven and cool for 15 to 20 minutes before slicing. 

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