Lucy Buffett’s Sweet Tomato Pie

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 tablespoons all-purpose flour
• 1 refrigerated pie crust
• 2 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 large onion, thinly sliced
• 1 tablespoon sugar
• 4 garlic cloves, 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 tomatoes, sliced into 1/4 inch slices, preferably homegrown
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh coarse ground black pepper
• 1/2 cup fresh basil, cut in ribbons
• 2 cups shredded gruyere or 2 cups swiss cheese

Recipe

• 1 preheat oven to 450 degrees.
• 2 sprinkle flour over counter and roll pie crust dough to fit a 7x11-inch rectangle 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. saute 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 the cream cheese, mayonnaise, heavy cream, sour cream, honey mustard, parmesan cheese and green onions. process until well mixed. transfer to a mixing bowl and set aside.
• 7 in the cooled pie crust, layer half of the following ingredients: sauteed onions, cream cheese mixture, sliced tomatoes, salt, black pepper, basil and gruyere cheese. repeat layering using all ingredients.
• 8 bake 35 minutes or until pie is bubbling and top is browned.
• 9 remove from oven and cool for 10 to 15 minutes before slicing.