Showcase your heirloom tomatoes with this creamy, crunchy, cheesy tart that's easy to make but sophisticated enough for a dinner party.
INGREDIENTS
– 2 pounds tomatoe– 1 cup cream cheese– ¾ cup shredded cheddar cheese– 1 tablespoon chopped fresh dill– 1 tablespoon chopped fresh parsley– ¼ teaspoon black pepper– ½ teaspoon salt– 2 cups all-purpose flour– ⅔ cup grated Parmesan cheese– ½ cup cold butter– 1 tablespoon white vinegar– 2 tablespoons cold water– 6-7 thinly sliced red onion ring
Step 1
Heat oven to 350 F. Cut tomatoes into ¼-inch rings. Top with tomato slices from one entire tomato. Roast tomatoes on a wire-rack-lined baking sheet for 15 minutes until mostly dry. Set aside.
INSTRUCTION
Step 2
Mix cream cheese, cheddar, dill, parsley, black pepper, and salt in a medium bowl. Set aside. Mix flour, Parmesan, chilled butter, vinegar, and water in a food processor.
Step 3
Make a shaggy dough. Press some dough between your fingers to verify consistency. If it sticks together, it's ready; if not, add water.
Step 4
Press dough into the bottom and edges of an 8-inch pie dish with your fingertips. Set crust in freezer for 15 minutes. Remove frozen crust and fork-poke the bottom.
Step 5
Cover the crust with parchment paper and beans or pie weights. Bake 10-15 minutes till light golden brown, then cool. Preheat oven to 400 F.
Step 6
Roasted tomatoes go on the pie dough when it cools. Sprinkle fresh tomato and red onion slices over cream cheese filling.
Step 7
The top tomatoes and onions should be caramelized after 30-35 minutes on the middle rack. Remove pie from oven and allow rest 5 minutes before slicing and serving.