3.6 from 66 votes
Southern Tomato Pie with Fried Onions
This southern classic tomato pie is gussied up with pretty heirloom tomatoes and crisp onion strings - who can argue with that?
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings: 12 servings
Calories: 231 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 Pie Crust Dough unbaked
fillling
- 3-4 heirloom tomatoes or regular red tomatoes, cut into 1/4 inch slices
- 1 tsp salt
- 1/2 vidalia onion peeled and sliced very thinly, 1/8 inch
- 1 cup mayonnaise
- 1 1/4 cup shredded Swiss cheese
- 1/2 cup chopped fresh dill
- Salt and cracked black pepper
onion topping
- 1/2 vidalia onion sliced in 1/8-inch slices on a mandolin slicer
- 1/2 cup all purpose flour
- 1/2 cup yellow cornmeal
- 1/2 tsp salt
- vegetable oil for frying
Instructions
- 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.
Cup of Yum
Notes
- recipe adapted from Our State magazine
Nutrition Information
Serving
1 slice
Calories
231kcal
(12%)
Carbohydrates
13g
(4%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
9g
Monounsaturated Fat
4g
Trans Fat
0.03g
Cholesterol
18mg
(6%)
Sodium
436mg
(18%)
Potassium
159mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
513IU
(10%)
Vitamin C
7mg
(8%)
Calcium
116mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 231
% Daily Value*
| Serving | 1 slice | |
| Calories | 231kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 18mg | 6% |
| Sodium | 436mg | 18% |
| Potassium | 159mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 513IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 116mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.