Spanish Tomato Pie
Delight in the bold, sun-kissed flavors of Spain with this irresistible Spanish Tomato Pie. Featuring a flaky, golden crust layered with caramelized onions, juicy ripe tomatoes, and a tantalizing blend of smoked paprika, cumin, and oregano, this savory dish is both comforting and sophisticated. A creamy topping of Manchego cheese and mayonnaise lends richness while baking to golden perfection. Perfect for brunch, lunch, or a light dinner, this Mediterranean-inspired pie is garnished with fresh parsley for a bright, herbaceous finish. Whether served warm or at room temperature, it’s a show-stopping centerpiece that celebrates the vibrant taste of fresh, seasonal tomatoes.
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Recipe Information
Ingredients
- 1 pre-made or homemade (9-inch) pie crust
- 4 large ripe tomatoes
- 1 medium, thinly sliced yellow onion
- 2 tablespoons extra virgin olive oil
- 3 minced garlic cloves
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup grated Manchego cheese
- 0.5 cup mayonnaise
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Place the pie crust into a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any excess overhang and prick the bottom with a fork. Blind bake the crust for 10 minutes, then set aside to cool.
Slice the tomatoes into 1/4-inch rounds and place them on a paper towel-lined tray. Sprinkle both sides of the slices with salt to draw out excess moisture. Let them rest for 10 minutes, then blot them dry with paper towels.
In a skillet over medium heat, warm the olive oil. Add the sliced onion and sauté for 8-10 minutes, stirring frequently, until softened and caramelized. Add the minced garlic, smoked paprika, cumin, oregano, black pepper, and 1/2 teaspoon of salt. Cook for another 1-2 minutes until fragrant.
Spread the caramelized onion mixture evenly over the bottom of the pre-baked crust.
Arrange the tomato slices on top of the onions, overlapping them slightly to create a shingled pattern.
In a small bowl, combine the grated Manchego cheese and mayonnaise until smooth. Spread this mixture over the tomatoes evenly.
Place the pie in the oven and bake for 25-30 minutes, or until the top is golden and bubbling.
Remove from the oven and let the pie cool for at least 10 minutes before slicing.
Garnish with chopped fresh parsley before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.8 g | 189% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 3285 mg | 143% | |
| Total Carbohydrate | 121.7 g | 44% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 28.3 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2080 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
