Food Network: Cheesy Vidalia Onion and Tomato Pie

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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.