This Fresh Summer Tomato and Vidalia Onion Pie is a light and tasty treat perfect for warm days. It features juicy tomatoes and sweet Vidalia onions, all nestled in a flaky crust.
Trust me, this pie is a crowd-pleaser! It’s great for picnics or family gatherings. I love serving it warm or at room temperature, and sometimes I add a sprinkle of cheese for extra flavor!
Key Ingredients & Substitutions
Vidalia Onions: These sweet onions bring a wonderful flavor to the pie. If you can’t find Vidalia onions, you can use other sweet onions like Walla Walla or even red onions for a slightly different taste.
Summer Tomatoes: Juicy, ripe tomatoes are essential for the pie. If fresh tomatoes are out of season, canned tomatoes (drained) can work in a pinch, although fresh is best for texture and flavor.
Pie Crust: I prefer a homemade crust for taste, but store-bought works just fine if you’re short on time. If you’re looking for a gluten-free option, many brands offer gluten-free pie crusts too!
Cheese: I love using mozzarella for its melting properties, but Gruyère adds a nice nutty flavor. For a dairy-free option, try vegan cheese or simply skip it altogether.
How Can You Perfectly Caramelize Onions?
Caramelizing onions is an art that adds deep sweetness and flavor. Start by cooking them slowly to coax out their natural sugars. Here’s how:
- Heat olive oil in a skillet over medium heat. Add the sliced onions.
- Cook, stirring occasionally, for about 15-20 minutes until they turn golden brown.
- Add minced garlic during the last 1-2 minutes to avoid burning.
- Good caramelized onions should be soft and sweet, so take your time!
What’s the Best Way to Layer the Ingredients?
Layering your ingredients affects the overall taste and presentation. Here’s what I recommend:
- Start with the caramelized onions as your base—they’re the flavor foundation of the pie.
- Next, add your tomato slices. Overlap them slightly for a beautiful look and even cooking.
- Finish with cheese and herbs so they melt nicely into the tomatoes.
Follow these tips, and you’ll have a perfect Summer Tomato and Vidalia Onion Pie that everyone will love!
Fresh Summer Tomato and Vidalia Onion Pie
Ingredients You’ll Need:
For the Pie:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 3 large Vidalia onions, thinly sliced
- 4-5 medium fresh summer tomatoes, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 cup shredded mozzarella or Gruyère cheese (optional)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon balsamic vinegar (optional)
- Fresh basil or parsley leaves for garnish
How Much Time Will You Need?
This delicious pie will take about 15 minutes to prep and 35 to 40 minutes to bake. In total, you’re looking at around 55 minutes to enjoy a scrumptious slice of summer!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 375°F (190°C) so it’s hot and ready for the pie.
2. Caramelize the Onions:
In a large skillet, heat the olive oil over medium heat. Add the thinly sliced Vidalia onions and cook gently. Stir occasionally until they are soft and caramelized, which should take about 15-20 minutes. Add the minced garlic during the last couple of minutes of cooking, then remove from heat.
3. Prepare the Pie Crust:
Roll out your pie crust and fit it into a 9-inch pie dish. Don’t forget to prick the bottom lightly with a fork to help prevent bubbling!
4. Assemble the Pie:
Spread the caramelized onions evenly over the bottom of the pie crust. Next, layer the sliced summer tomatoes on top of the onions, overlapping them slightly for a lovely look.
5. Season It Up:
Sprinkle the thyme leaves over the tomato layer and season everything with salt and freshly ground black pepper to taste. Optional: Drizzle balsamic vinegar over the tomatoes for extra flavor.
6. Add the Cheese (If Using):
If you love cheese, scatter your shredded mozzarella or Gruyère evenly on top of the tomatoes.
7. Bake the Pie:
Now it’s time to bake! Place the pie in your preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the tomatoes are just tender.
8. Cool and Garnish:
Once baked, take the pie out of the oven and let it cool for about 10 minutes before slicing. Before serving, add fresh basil or parsley leaves for a pop of color and flavor!
Enjoy your fresh, sweet, and savory Summer Tomato and Vidalia Onion Pie warm or at room temperature! It’s a perfect addition to any summer meal.
Frequently Asked Questions (FAQ)
Can I Use Different Types of Onions?
Absolutely! While Vidalia onions add a sweet flavor, you can substitute them with other sweet onions like Walla Walla or even yellow onions. Just keep in mind that the flavor profile may change slightly.
What Should I Do If I Don’t Have Fresh Tomatoes?
If fresh summer tomatoes aren’t available, you can use canned diced tomatoes (drained) as a substitute. However, fresh tomatoes are recommended for the best flavor and texture!
Can I Prepare This Pie Ahead of Time?
Yes, you can make the filling ahead of time. Just store the caramelized onions and sliced tomatoes in the refrigerator. When you’re ready, simply assemble the pie and bake it right away!
What’s the Best Way to Store Leftovers?
Store any leftover pie in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven or microwave until heated through. Enjoy your leftovers!
