Heirloom Tomato Pie

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 3/4 teaspoon fine salt
• 1/2 cup unsalted butter, cut into 1/2-inch pieces
• 3/4 cup manchego cheese, shredded plus
• 3 tablespoons manchego cheese, shredded
• 2 tablespoons extra virgin olive oil
• 1 large onion, thinly sliced
• 2 1/2 lbs mixed heirloom tomatoes
• kosher salt
• 3/4 cup mozzarella cheese, shredded
• 1/4 cup mayonnaise
• 3 tablespoons breadcrumbs
• 3 tablespoons fresh chives, chopped
• 3 tablespoons fresh parsley, chopped
• 1 teaspoon fresh thyme, chopped
• fresh ground pepper

Recipe

• 1 prepare crust:.
• 2 in a bowl mix flour, cornmeal and salt together and put in a food processor.
• 3 add cold butter and 3t of manchego pulse until coarse meal texture and pea-size bits of butter.
• 4 slowly add 4 t of ice water until dough comes together, adding 1 t more of ice water if needed.
• 5 place on plastic wrap and press into a disk shape.
• 6 wrap well and refrigerate until firm, about 45 minutes.
• 7 roll between 2 sheets parchment paper into a 13" round circle.
• 8 put into a 9 1/2" deep-dish pie plate.