Food Network: Cheesy Vidalia Onion and Tomato Pie

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Cheesy Vidalia Onion and Tomato Pie
Recipe courtesy Emeril Lagasse

Ingredients
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

Directions
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.

Ingredients
For the Savory Pie Crust:
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

Directions
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.

Yield: 1 pie shell

Ingredients
Emeril's ESSENCE Creole Seasoning (also referred to as
Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou
Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Directions
Combine all ingredients thoroughly.

Yield: 2/3 cup

Ingredients
Recipe from "New New Orleans Cooking", by Emeril
Lagasse and Jessie Tirsch
Published by William Morrow, 1993.