Lucy Buffett's Sweet Tomato Pie

prep time:: 30 min
total time:: 1 hr

Serves 6 to 8

Created by Lucy Buffett for the Eat Alabama Wild Shrimp committee. This recipe was cooked in New Orleans for the Great American Seafood Cook-off in 2005.

ingredients

2 Tbsp. all-purpose flour
1 Pillsbury refrigerated pie crust
2 Tbsp. unsalted butter
1 Tbsp. extra virgin olive oil
1 large onion, thinly sliced
1 Tbsp. sugar
4 cloves garlic, thinly sliced
4 oz. cream cheese, softened
1/2 cup mayonnaise
2 Tbsp. heavy cream
1 Tbsp. sour cream
1 Tbsp. honey mustard
1 cup shredded Parmesan cheese
4 green onions, cut into 2-inch pieces, including the green part
4 large red tomatoes, sliced into 1/4 inch slices, preferably homegrown
1/2 Tsp. kosher salt
1/2 Tsp. coarsely ground pepper
1/2 cup fresh basil, cut in ribbons
2 cups shredded Gruyere or Swiss cheese

directions

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.