Tomato and Onion Pie
Savor the rustic charm of a homemade Tomato and Onion Pie, a perfect blend of buttery, flaky crust and rich, savory filling. This recipe features thinly sliced ripe tomatoes and caramelized yellow onions, layered with fresh thyme, garlic, and a golden sprinkle of Parmesan cheese for an irresistible depth of flavor. The crust, made from scratch with all-purpose flour and chilled butter, comes together beautifully to encase the vibrant filling. With its aromatic seasoning of black pepper and a touch of olive oil, this pie comes out of the oven golden-brown, roasted, and utterly mouthwatering. Perfect as a light lunch, dinner side, or vegetarian centerpiece, this savory pie is both easy to prepare and a crowd-pleaser. Ideal for entertaining or elevating your weeknight meal, this Tomato and Onion Pie will transport your taste buds to a sunny Mediterranean kitchen.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter
- 3 tablespoons Cold water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 3 medium (sliced thinly) Yellow onions
- 4 medium (thinly sliced) Ripe tomatoes
- 2 cloves (minced) Garlic
- 1 tablespoon (chopped) Fresh thyme
- 50 grams (grated) Parmesan cheese
- 1 large (beaten) Egg
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Additional salt
Instructions
Preheat your oven to 190°C (375°F).
In a large mixing bowl, combine all-purpose flour and salt. Add the chilled, cubed butter and use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
Add the cold water, one tablespoon at a time, and mix until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 20 minutes.
While the dough chills, heat olive oil in a skillet over medium heat. Add sliced onions and sauté until soft and caramelized, about 15 minutes. Stir in the minced garlic, thyme, black pepper, and additional salt. Cook for 2 more minutes and remove from heat.
Roll out the chilled dough on a floured surface and press it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Spread the caramelized onion mixture evenly over the base of the pie crust.
Layer the sliced tomatoes over the onions, slightly overlapping the slices. Sprinkle grated Parmesan cheese on top.
Brush the edges of the pie crust with the beaten egg for a golden finish.
Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the tomatoes are slightly roasted.
Remove from the oven and let it cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 593 mg | 26% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.3 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 112 mg | 9% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 299 mg | 6% | |
*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.
