This Easy Tomato and Vidalia Onion Pie is a charming dish that combines fresh tomatoes and sweet Vidalia onions in a flaky crust. It’s the perfect blend of savory and sweet all in one slice!
Every bite is like a taste of summer. I love serving it warm out of the oven, with a sprinkle of cheese on top. Trust me, everyone will be coming back for seconds—maybe even thirds! 😄
Key Ingredients & Substitutions
Vidalia Onions: These sweet onions are essential for flavor. If you can’t find them, yellow onions or sweet white onions work, but they may be less sweet.
Tomatoes: Use ripe, juicy tomatoes for the best flavor. Heirloom or beefsteak tomatoes are fabulous options. If fresh tomatoes aren’t available, you could use canned diced tomatoes, but you may need to drain them first.
Cheese: Sharp cheddar gives a nice tang to the pie. I love a mix of cheeses, so mozzarella with cheddar can be great, too. For a healthier option, low-fat cheese can work, just keep in mind it might melt differently.
Pie Crust: Store-bought crust saves time, but homemade is always tasty! If you’re gluten-free, look for a gluten-free pie crust or make a simple crust using almond flour or crushed nuts.
How Do I Get the Perfect Caramelized Onions?
Caramelizing onions is a key step that takes patience, but it’s worth it! The goal is to draw out their natural sweetness through slow cooking.
- Heat olive oil and butter in a skillet over medium heat.
- Add sliced Vidalia onions, stirring them occasionally for even cooking. This process usually takes 15-20 minutes.
- Watch closely as they turn a golden brown; reduce the heat if they start to burn.
- In the last 2 minutes, add garlic and thyme for added flavor—this will make your kitchen smell amazing!
Once they’re done, set them aside to cool a bit before spreading them in your pie crust.
Easy Tomato and Vidalia Onion Pie
Ingredients You’ll Need:
For the Pie:
- 1 pie crust (store-bought or homemade)
- 3 large Vidalia onions, thinly sliced
- 3 large ripe tomatoes, sliced
For the Filling:
- 1 cup shredded sharp cheddar cheese (or a cheese blend like mozzarella and cheddar)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 teaspoon dried thyme or fresh thyme leaves
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
For Garnish:
- Fresh basil or parsley for garnish (optional)
How Much Time Will You Need?
This delightful Tomato and Vidalia Onion Pie requires about 20 minutes of prep time and another 35-40 minutes for baking. Altogether, you’ll be enjoying your pie in about an hour! Just remember to let it cool a bit before slicing—patience is key!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). This ensures your pie will cook evenly and come out perfectly golden brown!
2. Caramelize the Onions:
In a large skillet over medium heat, combine the olive oil and butter. Add the thinly sliced Vidalia onions and cook them gently. Stir occasionally to keep them from burning and to help them caramelize. This should take about 15-20 minutes. You’ll know they’re ready when they’re soft and a lovely golden brown.
3. Add Flavor to the Onions:
During the last 2 minutes of cooking, mix in the minced garlic and thyme. Season with salt and pepper. When done, remove the skillet from heat and let it cool for a moment.
4. Prepare the Pie Crust:
Roll out your pie crust and fit it into a 9-inch pie dish. Make sure you trim any excess dough from the edges for a neat finish.
5. Layer the Ingredients:
Evenly spread the caramelized onions across the bottom of the pie crust to form a tasty base.
6. Add the Tomatoes:
Place the sliced tomatoes on top of the onions in a single layer. A sprinkle of salt and pepper on the tomatoes enhances their flavor beautifully, so don’t skip this step!
7. Cheese It Up:
Now, sprinkle the shredded cheddar cheese over the sliced tomatoes. If you’re feeling cheesy, add a sprinkle of Parmesan cheese on top.
8. Bake to Perfection:
Place your pie in the oven and bake for 35-40 minutes. Keep an eye on it until the crust turns golden brown and the cheese is bubbling. Your kitchen will smell amazing!
9. Cool and Slice:
Once baked, remove the pie from the oven and let it cool for about 10 minutes. This will make slicing easier and help the flavors settle.
10. Garnish and Serve:
If you’d like, garnish with fresh basil or parsley for a pop of color and flavor. Serve warm or at room temperature and enjoy every delicious bite! You’ve earned it!
FAQ for Easy Tomato and Vidalia Onion Pie
Can I Use Different Types of Onions?
Yes, you can use other types of onions if Vidalia onions aren’t available. Yellow onions or sweet white onions are good alternatives, but they may have a slightly different flavor profile. Just be sure to caramelize them well to develop their sweetness!
What Should I Do If I Don’t Have Fresh Tomatoes?
If fresh tomatoes aren’t accessible, canned diced tomatoes can be a great substitute! Just make sure to drain them well before using to prevent excess moisture in the pie.
Can I Make This Pie Ahead of Time?
Absolutely! You can prepare the pie in advance and refrigerate it before baking. Just cover it tightly with plastic wrap. When you’re ready to eat, bake it straight from the fridge, adding a few extra minutes to the baking time if needed.
How Should I Store Leftovers?
To store leftovers, let the pie cool completely, then transfer it to an airtight container and refrigerate for up to 3-4 days. You can reheat individual slices in the microwave or in the oven at 350°F (175°C) until warmed through. Enjoy your delicious leftover pie!
