Categories: Vegetables- Tomatoes

Ingredients

• Piecrust:
• 1 1/4 cups all-purpose flour
• 1/4 cup cold vegetable shortening, cut into pieces
• 4 Tbsp. cold unsalted butter, cut into pieces
• 1/2 tsp. fine sea salt
• 3 to 4 Tbsp. ice-cold water
• Filling:
• 2 1/4 lb. assorted heirloom tomatoes, thinly sliced
• 1 1/4 tsp. kosher salt, divided
• 1 sweet onion, chopped
• 1 1/4 tsp. freshly ground pepper, divided
• 1 Tbsp. canola oil
• 1/2 cup assorted chopped fresh herbs (such as chives, parsley and basil)
• 1/2 cup freshly grated Gruyere cheese
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup mayonnaise

Directions

1. Prepare Piecrust:

2. Process first 4 ingredients in a food processor until mixture resembles coarse meal. With processor running, gradually add 3 Tbsp. ice-cold water, 1 Tbsp. at a time, and process until dough forms a ball and leaves sides of bowl, adding up to 1 Tbsp. more water, if necessary. Shape dough into a disk, and wrap in plastic wrap. Chill 30 minutes.
3. Unwrap dough, and place on a lightly floured surface; sprinkle lightly with flour. Roll dough to 1/8-inch thickness.
4. Preheat oven to 425 degrees. Press dough into a 9-inch pie plate. Trim dough 1-inch larger than diameter of pie plate; fold overhanging dough under itself along rim of pie plate. Chill 30 minutes or until firm.
5. Line piecrust with aluminum foil; fill with pie weights or dried beans. (This will keep the crust from bubbling up.) Place on an aluminum foil-lined baking sheet.
6. Bake at 425 degrees for 20 minutes. Remove weights and foil. Bake 5 minutes or until browned. Cool completely on baking sheet on a wire rack (about 30 minutes). Reduce oven temperature to 350 degrees.
7. Prepare Filling: Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 10 minutes.
8. Meanwhile, saute onion and 1/4 tsp. each salt and pepper in hot oil in a skillet over medium heat 3 minutes or until onion is tender.
9. Pat tomatoes dry with a paper towel. Layer tomatoes, onion, and herbs in prepared crust,

10. seasoning each layer with pepper (1 tsp. total). Stir together cheeses and mayonnaise; spread over pie.

11. Bake at 350 degrees for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning. Serve hot, warm or room temperature.

12. Tomato Panzanella:

13. Toss together 1 cup cooked fresh corn kernels; 2 lb. large heirloom tomatoes, coarsely chopped; 1 Tbsp. dry white wine, 1/2 (16 oz.) French Bread loaf, cut into 1-inch cubes and toasted; 1 English cucumber, sliced;

14. 1/2 cup extra virgin olive oil;1/4 red onion, thinly sliced; 1/3 cup torn fresh basil; and salt and pepper to taste. Let stand 30 minutes. Add 1 Tbsp. sherry vinegar, and toss to combine.

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