Tomato Pie

For the crust:

1 1/4 cups all-purpose flour

1/4 cup cold vegetable shortening, cut into pieces

4 tablespoons cold unsalted butter, cut into pieces

1/2 teaspoon fine sea salt

3 to 4 Tbsp. ice-cold water

For the filling:

2 1/4 pounds  very ripe tomatoes, thinly sliced

1 1/4 teaspoons kosher salt, divided

1 sweet onion, chopped

1 1/4 teaspoons freshly ground pepper, divided

1 tablespoon canola oil

1/2 cup assorted chopped fresh herbs (such as thyme, chives, parsley,and basil)

1/2 cup freshly grated Swiss cheese

1/2 cup freshly grated Parmigiano-Reggiano cheese

1/4 cup mayonnaise 


The crust: 

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.

Preheat oven to 425°. Unwrap pie crust dough, and place on a lightly floured surface; sprinkle with flour. Roll the dough to 1/8-inch thickness.

Place the rolled out 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, crimp a decorative edge, if desired. Chill 30 minutes or until firm.

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.

Bake at 425° for 20 minutes. Remove weights and foil. Bake 5 minutes or until browned. Cool completely on baking sheet on a wire rack.

For the filling:

Reduce oven temperature to 350°. Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 10 minutes. Meanwhile, sauté onion and 1/4 tsp. each salt and pepper in hot oil in a skillet over medium heat 3 minutes or until tender. Pat tomatoes dry with a paper towel. Layer tomatoes, onion, and herbs in the cooled pie crust, seasoning each layer with pepper (1 tsp. total). Stir together cheeses and mayonnaise; spread over the top of the pie.

 Bake at 350° for 30 minutes or until lightly browned. If needed, shield the edges of the crust with foil to prevent excessive browning. Serve hot, warm, or at room temperature.