Tomato Pie

For the crust:

  • 3 cups all purpose flour
  • 1 stick unsalted cold butter; cut into 1/2 inch cubes
  • 3 Tbsp EVOO
  • 4 Tbsp ice water

For the filling:

  • 4 Tbsp butter
  • 2 large yellow onions; shaved thin
  • 1 heaping Tbsp good quality Dijon
  • 1/4 cup parmagiano reggiano; shredded
  • 1/4 cup gruyere; shredded
  • 6 oz camembert
  • 3 cups cherry, grape or other small tomatoes
  • Salt and fresh cracked pepper; as desired
  • Fresh basil; chiffonade

In a Cuisinart with the dough attachment, pulse flour and butter until pea sized pieces form. Combine olive oil and water. Add mixture one tablespoon at a time, pulsing after each addition. Once dough holds together stop adding water/oil, turn onto work surface, form into ball and wrap into saran wrap. Refrigerate for 30 minutes or overnight.

Preheat oven to 375. In a deep pot on medium heat, met butter and add onions. Cook for 25-30 minutes, stirring occasionally and being sure to scrape the bottom. Once onions are soft and golden, remove from heat and reserve. Using an 11×7 or 13×9 cake pan, roll out dough to fit pan and form edges to your liking. Spread Dijon over the entire crust except for edges, then cover with caramelized onions, then the shredded cheeses and then layer with camembert. Cover with cherry tomatoes, a bit of salt and pepper and bake for approximately one hour until soft, golden and tomatoes are slightly shriveled. There will be juices from the tomatoes all over the pie but this is okay! Chill for about one hour before cutting. Serve topped with freshly chopped basil.