The most recent edition (July/August 2011) of Food Network Magazine features a Heirloom Tomato Pie on the cover. Inspired by fresh tomatoes currently in season, I decided to make this heirloom tomato pie for dinner.
I followed the magazine’s recipe with only minor changes. Jill and I do not typically have mayonnaise on hand, so I substituted that ingredient with sour cream. I also forgot to add the caramelized onions to the cheese mixture, so I topped the pie with them instead.
The recipe is moderately labor intensive because of the homemade crust, but the final result is definitely worth the effort. The homemade crust holds up to the juices that cook out of the tomatoes much better than a pre-made crust. The fresh tomatoes, I used UglyRipe, yellow, and green tomatoes, provides a meaty, but slightly sweet filling for the pie. Next time, I will use another type of tomato in place of the green tomatoes because they stayed firmer than the other tomatoes after being cooked (this is why green tomatoes are usually fried). My favorite part of the pie is definitely the caramelized onions, which add significantly to the depth of flavors in the dish.
If you can, I highly recommend that you pick up some heirloom tomatoes from your local farmers’ market and make this pie this weekend.