This Fresh Tomato and Vidalia Onion Pie is a delicious mix of ripe tomatoes and sweet onions nestled in a flaky crust. It’s perfect for a summer meal or a light snack!
Trust me, once you take a bite, you’ll love the juicy tomatoes and tasty onions together. I like to serve it warm with a side salad—can’t get much better than that!
Key Ingredients & Substitutions
Tomatoes: Fresh, juicy tomatoes are key for flavor. I like using heirloom varieties for their sweetness, but any ripe tomatoes work well. If you’re out of tomatoes, canned diced tomatoes can be a substitute, but they won’t be as fresh.
Vidalia Onion: These sweet onions add fantastic flavor. If you can’t find Vidalia onions, try other sweet varieties like Walla Walla or even red onions for a slightly different taste.
Cheese: I opted for mozzarella for its melty texture paired with Parmesan for sharpness. If you prefer, you can swap mozzarella with cheddar or any cheese you like. For a lower fat option, use part-skim cheeses.
Garlic: Fresh minced garlic is best for flavor. If you’re short on fresh garlic, garlic powder can be used as a substitute, but use less since it’s more concentrated.
How Do I Achieve the Perfect Pie Crust?
The pie crust can make or break this dish. If you choose to make a homemade crust, ensure the butter is cold and handle the dough as little as possible to keep it flaky. Here’s how:
- Mix flour and salt in a bowl. Cut cold butter in until it resembles coarse meal.
- Add ice-cold water a tablespoon at a time until the dough holds together.
- Wrap the dough and refrigerate for at least 30 minutes before rolling out.
If using a store-bought crust, let it sit at room temperature for about 10 minutes before using, so it rolls out easier. Also, consider pre-baking the crust for 10 minutes before adding the filling to prevent it from getting soggy.
Fresh Tomato and Vidalia Onion Pie
Ingredients You’ll Need:
For the Pie:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 3 large fresh tomatoes, sliced
- 1 large Vidalia onion, thinly sliced
For the Cheesy Filling:
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For Flavor:
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
For Garnish:
- 1 tablespoon fresh basil leaves, chopped (optional)
How Much Time Will You Need?
This Fresh Tomato and Vidalia Onion Pie will take about 15 minutes to prepare and around 30-35 minutes to bake. So, in total, you’re looking at roughly 50 minutes before you can enjoy this tasty dish!
Step-by-Step Instructions:
1. Prepping the Oven:
First things first! Preheat your oven to 375°F (190°C) so it’s nice and toasty when your pie is ready to go in.
2. Prepare the Crust:
While the oven heats up, place your pie crust into a 9-inch pie pan. If you’re using a store-bought crust, let it sit out for a few minutes to soften a bit before pressing it into the pan.
3. Sauté the Onions:
In a skillet, heat the olive oil over medium heat. Add the sliced Vidalia onion and minced garlic, stirring occasionally. Cook for about 8-10 minutes, or until the onions are softened and slightly caramelized. Once done, remove from heat.
4. Assemble the Layers:
Now, it’s time to build your pie! Start by spreading half of the sliced tomatoes evenly on the pie crust. Then, layer half of the cooked onions over the tomatoes. Follow this with half of the mozzarella and Parmesan cheeses. Repeat these layers with the remaining tomatoes, onions, and cheeses until everything is used up.
5. Add Seasonings:
Sprinkle the dried basil, oregano, salt, and pepper evenly over the top of your layered pie. This will add all the lovely flavors!
6. Bake the Pie:
Slide the pie into your preheated oven and bake it for about 30-35 minutes. Keep an eye on it; you want the crust to be golden and the cheese to be bubbly and lightly browned.
7. Cool and Garnish:
Once baked, remove the pie from the oven and let it cool for about 5 minutes. This resting time makes it easier to slice. If you’d like, sprinkle fresh chopped basil on top for a nice touch.
8. Slice and Serve:
Now it’s time to dig in! Slice up the pie and serve it warm, either as a delightful appetizer or a light meal. Enjoy every delicious bite!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Onions?
Absolutely! While Vidalia onions provide a nice sweetness, you can substitute them with other sweet onions like Walla Walla or even red onions if that’s what you have on hand. Just keep in mind that the flavor will vary slightly.
Can I Make This Pie Ahead of Time?
Yes! You can prepare the pie up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When you’re ready to bake, simply pop it in the oven—just be aware that it may need an additional 5-10 minutes of baking time if it’s cold from the fridge.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 1-2 minutes or in the oven at 350°F (175°C) until warmed through.
Can I Freeze This Pie?
Yes, you can freeze the unbaked pie! Just wrap it tightly in plastic wrap and then foil. It will keep in the freezer for up to 2 months. When ready to bake, you can bake it from frozen, but you may need to add an extra 10-15 minutes to the baking time.
