Yellow and Purple Tomato and Piedmont Onion Pie

By mirelsonp

Ingredients

• 1 pound yellow and purple tomatoes, preferably golf ball size or slightly larger, cut into small cubes (about 1 1/2 cups)
• 1 teaspoon salt
• 3 tablespoons salted or Amish-style butter
• 3 or 4 medium onions, preferably locally grown, cut into small dice (3 or 4 cups; depends on the size pie crust you use)
• 1 pound Manchego cheese, freshly grated
• 4 tablspoons flour
• Leaves from 1 clamshell pack (1.66 oz; about 24 leaves) basil, rolled and cut crosswise into strips (chiffonade)
• Two 9- or 10-inch frozen deep-dish pie crust shells, defrosted (Marie Callender's 9-inch deep-dish frozen pie crust shells work well.)
• 3 large eggs
• 1 cup heavy cream

Preparation

Step 1

Preehat over to 350 degrees. Have a large baking sheet at hand.

Place the chopped tomatoes in a collander and sprinkle with the salt; toss to coat. Let drain for 20 minutes.

Meanwhile, melt the butter in a large saute pan or skillet over medium heat. Add the onions and cook for 20 minutes, stirring occasionally, until they are softened and mostly translucent. Remove from the heat.

Toss the grated cheese with the flour to coat; reserve 1/4 cup for sprinkling.

Add the drained tomatoes, three quarters of the basil and all but the reserved 1/4 cup of cheese to the saute pan or skillet (off the heat); mix well. Place the pie shells, in their plates, on the baking sheet, divide the tomato mixture between then, spreading evenly.

Whisk together the eggs and cream in a bowl, pour half of the mixture evenly over each pie. Scatter the remaining basil and cheese in a circle on the surface of both pies. Bake for 35 to 40 minutes, until the crust is nicely browned and the filling is firm.

Let sit for 5 minutes before serving.