Ingredients
The following ingredients have 4 Servings
- I un-baked pie crust
- 3-4 ripe heirloom tomatoes (or regular red tomatoes cut into 1/4-1/2 inch slices)
- 1/2 Vidalia onion (peeled and sliced very thinly, 1/8 inch)
- 1 tsp salt (fro draining the tomatoes)
- 1 cup mayonnaise
- 1 1/4 cup shredded Swiss cheese
- 1/2 cup chopped fresh dill
- salt and fresh cracked black pepper
- 1/2 Vidalia onion sliced in 1/8 inch slices (use a mandolin slicer)
- 1/2 cup all purpose flour
- 1/2 cup yellow cornmeal
- 1/2 tsp salt
- vegetable oil for frying
Instruction
- Put the tomato slices in a colander and sprinkle with salt. Set aside to drain for 30 minutes. Blot the surface well with paper towels afterwards.
- For the fried onion strings, whisk together the flour, cornmeal and salt in a shallow bowl.
- Heat several inches of vegetable oil in a pot to about 340F.
- Cut the onion slices in half and then toss them in the flour mixture. Work in batches.
- When the oil is hot, drop a handful of the onions in and fry until golden and crisp. This should take 2 minutes or so. Drain on paper towels and set aside.
- Mix the mayo with the shredded cheese, and stir in the dill. Set aside.
- Set the oven to 350 and line a 10 inch tart pan with a ready made crust. You can use a regular pie plate for this, too, but you may need to adjust the amount of tomatoes you put in. Prick the crust all over with a fork and bake for 10 minutes.
- Cut the raw onion slices in half and scatter across the bottom of the crust. Layer the tomatoes over them. Season everything with black pepper and a touch of salt.
- Spoon the cheese mixture over the tomatoes and spread to cover. Bake for about 25 minutes, or until the top is starting to turn golden and bubbling.
- Scatter the fried onions over the top of the pie and let cool for a bit before trying to slice. Serve warm.
