Cheesy Roasted Tomato Pie Recipe
Prep Time:
30
minutes
Cook Time:
1
hour
Servings:
1
8-inch pie
Ingredients
  • 2 pounds tomatoes
  • 1 cup cream cheese
  • ¾ cup shredded cheddar cheese
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • ⅔ cup grated Parmesan cheese
  • ½ cup cold butter
  • 1 tablespoon white vinegar
  • 2 tablespoons cold water
  • 6-7 thinly sliced red onion rings
Directions
  1. Preheat oven to 350 F.
  2. Slice tomatoes into ¼ inch-thick rings. Set aside the slices from 1 whole tomato for topping.
  3. Arrange tomatoes on a baking sheet lined with a wire rack and roast on the middle rack for 15 minutes, or until mostly dry. Set aside.
  4. In a medium bowl, combine cream cheese, cheddar cheese, dill, parsley, black pepper, and salt. Set aside.
  5. Add flour, Parmesan, cold butter, vinegar, and cold water to a food processor.
  6. Mix into a very shaggy dough. To check if the consistency is right, press some of the dough between your fingers. If it sticks together, it's ready; if it falls apart, add a touch more water.
  7. Transfer dough to an 8-inch pie dish, pressing it into the bottom and sides with your fingers.
  8. Transfer crust to the freezer for 15 minutes.
  9. Remove crust from the freezer and poke the bottom in a few places with a fork.
  10. Place a sheet of parchment paper over the crust, followed by beans or pie weights.
  11. Bake for 10-15 minutes, or until light golden brown, and set aside to cool.
  12. Increase oven temperature to 400 F.
  13. Once the pie crust has cooled, arrange roasted tomatoes on the bottom.
  14. Spread cream cheese filling on top and garnish with fresh tomato and red onion slices.
  15. Bake on the middle rack for 30-35 minutes, or until the top tomatoes and onions are caramelized.
  16. Remove pie from the oven and let rest for 5 minutes before slicing and serving.