Tomato pie

Ingredients:

• 1 tbsp. finely grated Manchego cheese, can be replaced with Parmesan, cheddar
• 3/4 tbsp. grated mozzarella cheese
• 3 tbsp chopped fresh chives (chives)
• 1 large onion, cut into thin rings
• 1 kg. of fleshy sweet tomatoes (Erlum, Bull's Heart)
• 120 g butter, cut into cubes
• 1 cup flour
• 3/4 cup corn flour
• 3/4 tsp fine salt
• 2 tbsp. l. olive oil
• 1/4 cup mayonnaise
• 3 tbsp. breadcrumbs
• 3 tbsp chopped fresh parsley
• 1 teaspoon chopped fresh thyme
• Freshly ground pepper

Preparation:

1. Prepare the pie dough: Combine all flours and salt in a food processor. Add butter and 3 tablespoons of Manchego cheese, and process until coarse crumbs form. Pour in 4 tablespoons of cold melted water, adding an additional tablespoon if needed, and process until smooth (do not overmix). Transfer the pie dough to plastic wrap, fold the edges in to form a ball, and refrigerate for 45 minutes.
2. Then place the dough between two layers of parchment paper and roll it out into a 30cm diameter circle. Transfer the dough to a 20cm fluted baking pan. Spread the pie crust over the entire bottom and sides, prick with a fork, and chill in the refrigerator for 20 minutes.
3. Prepare the cake layer: Place the pan with the dough in a preheated oven at 180°C (350°F) and bake for 30 minutes, piercing the dough again halfway through. Then, without turning off the oven, remove the pie crust, let it cool, and increase the oven temperature to 190°C (350°F).
4. Prepare the pie filling: Cut the tomatoes into rings, then sprinkle each with salt and leave for 30 minutes to drain.
   Meanwhile, heat 1 tablespoon olive oil in a frying pan over medium heat. Add the onion and cook until golden brown, about 15 minutes. Let cool. In a bowl, combine the remaining 3/4 cup Manchego cheese, mozzarella, crumbled breadcrumbs, 2 tablespoons chives, parsley, thyme, and fried onion. Add 1/4 teaspoon each salt and pepper. Sprinkle the pie with the filling. Top with tomatoes. Drizzle the pie with the remaining 1 tablespoon olive oil and season with ground pepper.
5. Bake the savory pie until the tomatoes are tender, about 50 minutes. Sprinkle the finished tomato pie with the remaining fresh parsley and chives.
   
   Recipe tomato pie under a shortcrust pastry lid.