Italian Tomato Pie (crostata di pomodori)

Ingredients

• 2 medium tomatoes (sliced)
• 6 cherry tomatoes (cut in half)
• 1 small red onion
• 1/3 cup mozzarella cheese, shredded (or any melty cheese you prefer)
• 1 medium egg (+ 1 egg white)
• 1/2 cup heavy cream
• 1/4 cup whole milk
• olive oil
• 2 tsp chives (finely chopped)
• salt & pepper (to taste)
• 1 cup all purpose flour
• 2/3 cup whole wheat flour
• 1/2 cup butter
• 1 egg yolk
• 1 Tbsp chives (finely chopped)
• 1/2 Tbsp basil (finely chopped)
• 1/2 tsp fresh oregano (finely chopped)
• 1 1/2 tsp salt

Instructions

1. 1

   Sift the flour, and place it on a working surface. Add the yolk, butter, salt, cold water, basil, and chives.

2. 2

   Work with a spatula and your fingertips to achieve a crumby dough (you can also use a food processor).

3. 3

   Quickly knead to form a dough. Make a compact ball, wrap it with cling film, and place it in the fridge for at least 20 minutes.

4. 4

   Remove the dough from the fridge and place it in a floured working surface. Roll it into a sheet large enough to line your pie pan.

5. 5

   Arrange the dough on a greased pie pan using your fingers to stick it well, then trim the excess of dough.

6. 6

   Pinch the dough with a fork to prevent it from forming bubbles during baking.

7. 7

   Line the pie with parchment paper and fill it with ceramic pie weights. You can also use uncooked beans or rice.

8. 8

   Bake for 10 minutes at 375F/190°C, remove the weights and bake again for another 10 minutes. Remove the baked crust from the oven.

9. 9

   In a small pan heat up 2 tsp of extra virgin olive oil. Add onions and sauté over medium heat for about 3 minutes or until onions are tender and translucent. Set aside.

10. 10

    Crack the egg in a medium bowl. Add the white egg, cream, milk, and chopped herbs. Season with salt and pepper and whisk until combined. Mix in cheese.

11. 11

    Place onions on the bottom of the baked crust. Pour half of the cream mixture.

12. 12

    Pat dry the tomatoes with a paper towel to get rid of any moisture which might make your pie soggy and arrange them over the onions and cream mixture.

13. 13

    Top with the remaining cream mixture and bake at 375F/190°C for about 13-15 minutes or until you see the tomatoes are lightly roasted and the cream is nicely set.

14. 14

    Let the pie cool to room temperature before slicing and serving.