“Sweet Tomato Pie”

“Sweet Tomato Pie”

Courtesy of Lucy Buffett and LuLu’s, on the waterfront in Gulf Shores, Alabama

Makes 4-6 servings

2 tablespoons all-purpose flour
1 prepared refrigerated piecrust
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 large onion, thinly sliced
1 tablespoon sugar
4 cloves garlic, thinly sliced
4 ounces cream cheese, softened
1/2 cup mayonnaise
2 tablespoons heavy cream
1 tablespoon sour cream
1 tablespoon honey mustard
1 cup shredded Parmesan cheese
4 green onions, cut into 2-inch pieces, including the green part
4 large red tomatoes, sliced into 1/4 inch slices, preferably home grown
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground pepper
1/2 cup fresh basil, cut in ribbons
2 cups shredded Gruyère or Swiss cheese
1.Preheat oven to 450
2. Sprinkle flour over counter or pastry marble and roll pie crust dough to fit a 7×11–inch rectangular baking dish, making sure dough comes up the sides of the dish. Poke bottom of crust with a fork in several places. Bake for 9 to 10 minutes or until crust is lightly browned.
3.Remove from Oven to cool. Reduce oven temperature to 400 degrees
4.In a cast iron or heavy skillet, heat butter and olive oil over medium heat until it begins to sizzle. Add onions and sugar. Sauté until onions are very brown and caramelized.
5.Add garlic and stir constantly for another 1 to 2 minutes or until garlic is cooked through and tender. Remove onions and garlic from skillet and set aside to cool.
6.In the bowl of a food processor, combine cream cheese, mayonnaise, heavy cream, sour cream, honey mustard, Parmesan cheese, and green onions. Process until well mixed. Transfer to a small mixing bowl; set aside.
7.In a cooled pie crust, layer half of the following ingredients: sautéed onions, cream cheese mixture, sliced tomatoes, salt, black pepper, basil and Gruyère cheese. Repeat layering using remaining ingredients.
8.Bake 35 minutes or until pie is bubbling and top is browned.
9.Remove from oven and cool fro 15 to 20 minutes before slicing

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