Today’s meat-free Friday recipe comes to us from guest blogger, Marna Ashburn! Marna lives a little further south than I do, so she already has plenty of tomatoes. I can’t wait to try this perfect summertime recipe. You’ve seen Marna’s posts here before – be sure to check out her blog too!
It's my lucky summer. My neighbor offered me the overflow harvest from her backyard tomato plants, and this is one of the dishes I made (not to mention the bruschetta, salsa, and tomato and roasted red pepper soup). My two kids and I can eat this dish for breakfast, lunch, and dinner. Sliced in smaller portions, it's also good for party food. Caramelizing the Vidalia onions deepens their already sweet flavor, and tomatoes "with-the-sun-still-on-them" takes things over the top.
Vidalia Onion and Tomato Pie
- 7 layers Phyllo pastry sheets
- 1/2 stick butter, melted
- 2 medium Vidalia onions, thinly sliced
- 1 T olive oil
- 5 large tomatoes, sliced
- 1/2 cup Parmesan cheese, grated
- 1/2 cup mayonnaise
- 1/4 t Italian seasoning
- Salt and pepper to taste
Thaw the Phyllo pastry according to directions on the package. Thawing the pastry can take two hours so plan ahead. Preheat oven to 400 degrees. Heat the oil in a large skillet and saute the onions at medium heat until caramelized into a light brown color. While they are cooking, lightly grease a cookie sheet. Carefully remove one Phyllo layer and place it on the cookie sheet. Brush with melted butter. Stack another sheet on top and brush with melted butter. Do this until you have seven layers. Bake in preheated oven for 5-7 minutes.
Cool the caramelized onions slightly. Mix the mayonnaise with Italian seasoning. Blend with the onions and spread mixture on the crust. Arrange sliced tomatoes on top. Add salt and pepper if you like. Sprinkle with parmesan cheese. Bake at 400 degrees for 15-20 minutes until cheese bubbles.
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