Cheesy Tomato Pie
Savory tomato pie with mascarpone, mozzarella and Dry Jack. Cheesy summer favorite.
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Cooking tools:
- Springform pan
- Pie weights
- Rolling pin
- Pastry brush
- Kitchen shears
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Plastic wrap
- Paper towel
- Skillet
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Fork
- Spoon
- Spatula
- Aluminum foil
- Oven
- Stove
- Refrigerator
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups finely grated Real California dry Jack cheese, divided
- 1/4 teaspoon kosher salt
- 3/4 cup cold Real California unsalted butter, cut into 1/2 inch cubes
- 1/4 cup ice water, plus more as needed
- 1 large egg white
- 5 large heirloom tomatoes, thickly sliced
- Salt, as needed
- 2 tablespoons Real California unsalted butter
- 1 sweet onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup Real California mascarpone cheese
- 1 cup Real California grated mozzarella cheese
- 1 large egg
- 1 large egg yolk
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