I hate to admit it, but this may be like my fourth or fifth tart recipe. Who knew I ate that many different tarts, let alone know that many recipes. I made this one a few weeks back when it was Creole Tomato Fest down here in NOLA. I had gone to the farmer’s market and could not escape the pounds and pounds of amazing creole tomatoes on everyone’s stand. I bought a ton, and then searched for recipes. I actually came across this one from Crescent City Farmer’s Market’s site, but it is an Emeril recipe. It is delicious and basically tastes like a flaky pizza. It is great as the main dish served alongside a leafy salad or as a side dish. – ts
1 Pie Crust dough (use your own recipe)
1 egg, separated
2 pounds ripe Creole tomatoes or other regional variety, such as heirlooms or beefsteak
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
4 tablespoons mayonnaise
1/3 cup unseasoned dry breadcrumbs
¾ cup thinly sliced Vidalia onions
1 tablespoon fresh thyme leaves
2 tablespoons thinly sliced fresh basil leaves
2 ounces Fontina cheese, grated (about ½ cup)
2 ounces mozzarella cheese, grated (about ½ cup)
2 tablespoons extra-virgin olive oil
2 tablespoons grated Parmigiano Reggiano cheese
- Preheat the oven to 375°F
- Bake pie crust for 10-15 minutes, or until lightly golden around the edges (use pie beans to avoid bubbles in crust but this is optional). Remove the pie crust from the oven and place it on a wire rack.
- Lightly beat the egg white with a fork. Using a pastry brush, lightly coat the entire surface of the warm pie crust with the egg white (you will probably not use all the white). Then allow the pie shell to cool and the white to set. It will look glazed. Sprinkle some sea salt on the crust for added nummy-ness.
- Slice the tomatoes into ¼-inch-thick rounds, discarding the stem and root ends. Season the tomatoes with the salt and pepper.
- Combine the mayonnaise with the egg yolk in a small bowl, and stir until smooth.
- Sprinkle one third of the breadcrumbs over the bottom of the cooled pie crust. Layer half of the sliced tomatoes over the breadcrumbs in a circular pattern, and top with half of the sliced onions. Drizzle in half of the mayonnaise mixture, and top with half of the herbs, half of the Fontina, half of the mozzarella, and half of the remaining breadcrumbs. Sprinkle sea salt and pepper. Make a second layer with the remaining tomato slices, onions, mayonnaise mixture, herbs, Fontina, mozzarella, and breadcrumbs. Drizzle the olive oil over the top, and sprinkle with the Parmesan cheese, sea salt and pepper.
- Bake the pie in the oven for 50 minutes to 1 hour, until it is bubbly hot and golden brown. Allow it to cool for at least 30 minutes or up to 5 hours before serving. This pie is at its best at room temperature.