Tomato-Cheddar Pie!

The Steamboat Farmers Market in Steamboat Springs, CO was a feast for the eyes…and the heirloom tomatoes I picked up there created a yummy feast starring a Tomato-Cheddar Pie, the subject of The RV Foodie’s second episode.

Ingredients

• 3 large heirloom tomatoes

• 1 cup finely chopped Vidalia onion

• 1/2 tablespoon unsalted butter

• 1 1/2 cups grated sharp cheddar cheese

• 1/2 cup mayonnaise 

• 1/4 cup coarsely chopped fresh herbs (basil, oregano, parsley and/or thyme)

• 1 teaspoon mild hot sauce

• kosher salt & fresh ground black pepper

• 1 pie crust - I used a Pillsbury pie crust from the refrigerator section of the grocery store - follow instructions on the box!

Preparation

• Core and cut tomatoes into 1/4 inch slices

• Arrange tomato slices in layers on a baking sheet, sprinkle each layer with salt and put a paper towel between each layer

• Let the tomatoes sit at least 30 minutes - if paper towels get soggy, replace them - you want the tomatoes pretty dry before you put them in the raw crust

• In the meantime, preheat oven to 350 and make the filling:

  • Heat a large skillet over medium heat

  • Melt butter

  • Add onion and about 1/2 tsp of salt and cook until onion is softened and just started to brown (about 5 min) - let cool

  • In a mixing bowl, combine onion, cheese, mayo, pepper, salt and hot sauce

• Blot tomatoes with fresh paper towels to remove as much remaining moisture as you can

• Arrange tomato slices in the prepared pie shell and top with filling

• Bake pie, rotating halfway through, until golden brown, 40-45 min.

• Let cool to room temp before slicing and enjoy!

I found this recipe in Epicurious a few years ago and it’s been one of our favorites ever since. Pair with a salad using local greens, if you can - I like the sweetness a poppyseed dressing adds.

Wine pairing: Full-bodied white (ex. Roussanne, Viognier, Chardonay) or a light/mid-bodied red (ex. Syrah, which is what we drank with it!)