I’d never added tomato to my Sweet Onion Pie before and I’m so glad I did! My local store had a sale on Walla Walla onions and I couldn’t help myself from making this nostalgic treat. You can, of course, use any variety of sweet onion. I love using locally sourced produce and I’m so happy that these ultra sweet beauties are so close at hand!
- Line a greased pie plate or tart pan with one half of the puff pastry, pressing into the sides. Place the pie plate and remaining dough in the fridge while you preheat your oven to 375°F.
- Remove the pie plate from the fridge and line the inside with wax paper. Add dry beans or pie weights and bake for 12 minutes or until bottom is cooked through and slightly golden. Set aside. Use this time to cut and shape decorative crust pieces, lattice work or braids you’d like to top the pie with, making sure to place it back in the fridge when the dough gets too warm.
- In a large cast iron skillet over medium heat, melt butter and add in the onions. Cook until tender and translucent; about 8 minutes. Add in the garlic and continue to cook until fragrant. Stir in the flour, stirring until golden brown.
- Slowly pour the milk over the onions, stirring constantly, and add in the salt, pepper and half of the cheese. Cook until the cheese is fully melted; about 4 minutes. Allow to cool for 5 minutes.
- Sprinkle the remaining ½ cup of cheese over the bottom of the crust and add half of the filling over top. Then, layer on the sliced tomatoes, followed by the remaining onion filling. Top it with the remaining dough, cutting off any excess. Bake for 20 minutes or until crust is golden brown and the sides are bubbling. If the top crust gets too dark, cover it with foil and continue to bake. Cool for 5 minutes before serving.
Looking for a main dish? Try one of these recipes!