Herbed Tomato And Gruyere Pie Recipes

FRESH TOMATO PIE

Steps:

• Preheat oven to 350F degrees.
• Peel tomatoes and slice in 1/2" thick pieces. Place on a rack or colander to drain. Salt all the pieces to draw out the moisture. Let them drain 30 minutes.
• Place crust in pie plate, preferrably glass. Bake until slightly browned, and cool on a rack before filling.
• Chop or grate the Gruyere and Swiss cheeses into large flakes. Mix the two together. Grate the Parmesan to use as a topping and set aside. Combine the basil and parsley in a small bowl.
• Put a layer of the combined cheese in the pie shell. Top with a layer of tomatoes, lightly squeezing out any excess moisture before add each slice. Sprinkle on the basil/parsley mixture, plus salt and pepper. Repeat the layers. Drizzle on the olive oil. Top off with the parmesan cheese.
• Wrap foil around the edges to protect the crust from burning. Bake until golden brown and bubbly, approximately 20-25 min., removing foil for the last 5 minutes. Let cool 10 minutes before cutting. Serve warm or room temperature.

HERBED TOMATO AND GRUYERE PIE

Steps:

• Whisk together the flour, salt, and sugar in a medium bowl. Cut the butter into the flour mixture either with your hands or a pastry cutter until it is the texture of wet sand and the largest butter piece is about the size of a pea. Slowly pour in the ice water, a few tbsp at a time, and mixing with your hands after each addition, just until the dough comes together. Pat the dough into a disc and wrap in plastic wrap. Refrigerate for at least 1 hour or overnight.
• On a lightly floured work surface, roll out the dough to a 12-inch round. Fit the dough to a 9-inch pie plate. Crimp the edges as desired. Use a fork to poke holes all around the bottom and sides of the dough. Chill for 30 minutes and up to 1 day.
• When ready to bake, heat oven to 425F.
• Grease a piece of foil and use it to line the chilled pie crust, greased side down. Top with pie weights to completely fill the foil. Bake for 15 minutes. Remove from the oven and lift off the foil and pie weights. Return to the oven and bake for another 5-7 minutes, or until just baked through and starting to turn golden on the edges. Allow to cool to room temperature.
• While the pie crust cools, heat oven to 500F.
• Sprinkle the tomato slices with ¼ tsp of the salt and place on a a colander in the sink to drain.
• Meanwhile, prepare the rest of the filling. In a medium bowl, toss the cherry tomatoes with 2 tbsp of oil, the thyme, and ½ tsp salt. Spread on a parchment-lined baking sheet and roast for 12-15 minutes, or until the tomatoes are caramelized.
• While the tomatoes are roasting, heat the remaining 1 tbsp of olive oil and the butter in a medium skillet over medium-high heat. Stir in the sliced onion along with ap inch of salt. Cook until the until is lightly browned, about 7-10 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Scrape the mixture into a bowl.
• In a separate bowl, whisk together the egg, gruyere, creme fraiche, ⅓ cup parmesan cheese, mayonnaise, salt, and black pepper. Set aside.
• Add the roasted cherry tomatoes into the bowl with the onion mixture along with the basil. Toss until combined. Season to taste with salt and black pepper, then pour into the par-baked pie crust. Top with the cheese mixture. Pat the tomato slices dry and then place them on top of the cheese. Sprinkle with the remaining 2 tbsp of parmesan cheese.
• Decrease the oven temperature to 375F. Bake the pie for 30 minutes, or until the filling is golden. Allow to cool slightly then serve warm or at room temperature.