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Cheesy Heirloom Tomato and Onion Pie

From the recipe box Bluebird CSA by Bluebird Farmers Market & CSA

Introduction

This week’s recipe was shared by Tom Rogers at The Rock Ranch during Bluebird Farm Camp--Cheesy Heirloom Tomato & Onion Pie! Tom grows over 300 blueberry trees in Upson County and loves fresh vegetables. Tom and his wife have worked at The Rock Ranch giving tours to children for many years. Thank you to Tom! It was a fun day on the farm for little bluebirds at Free Range Farm Camp.

Ingredients

	2	ripe heirloom tomatoes, peeled and sliced
	2	Vidalia Onions, thinly sliced
	⅓	cup bread crumbs dried
	~	savory seasoning
	~	thyme
	~	oregano
	~	fresh basil, cut into thin strips
	9	" pie shell, lightly pre-baked
	4	Tbsp. of light mayonnaise mixed with 1 egg yolk
	2	Tbsp. shaved Parmesan
	2	Tbsp. Extra Virgin Olive OIl
	½	cup skim Mozzarella
	½	cup fontina or cheddar cheese

Steps

Sprinkle ⅓ of bread crumbs and oregano in bottom of pie shell
Place half of tomatoes on top of bread crumbs in pie shell
Top tomatoes with half of the onions
Drizzle with half of the mayonnaise mixture
Top with half of the thyme, basil and cheeses
Make another layer with another ⅓ of bread crumbs
Layer remaining tomatoes, onions, mayonnaise, cheeses and herbs
Top with remaining bread crumbs and drizzle with olive oil
Cover with shaved Parmesan Cheese
Bake at 375 degrees about 1 hour and 15 minutes until golden
Allow to cool 30 minutes to set.
Serve in slices with a fresh fruit salad

This content is from the Bluebird CSA collection.

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