One of my favorite places to dine at since it’s opening is The Regional at City Place (Now Rosemary Square but I can accept the new name). My best friend Abby and I had gone a few times together long before the pandemic shut down in 2020. One of my favorite dishes they still have on the menu is their tomato pie with herb aioli. It’s light and not as heavy in every way as a traditional tomato pie. The aioli and caramelized onions take this tomato pie to a whole new level. I set out to recreate this dish and got it on one try. This is not only delicious but incredibly easy to make, even on a weeknight after work. I hope you enjoy this recipe as much as my family enjoyed having it made and served right here at home.
Tomato Pie with Herb Aioli
Ingredients
Crust
- 3 cups flour
- 3 sticks butter, really cold and cut into 1/2 pieces
- 1 teaspoon salt
- 2/3 cup ice water
- 24 oz. grape tomatoes, sliced lengthwise into 3-4 parts (I used Sugar Bombs Grape Tomatoes)
- olive oil spray
- shredded parmesan cheese
Herb Aioli
- 1 cup Mayonaise
- 1/4 cup fresh parsley
- 4 sprigs fresh thyme
- 1 tbsp dried dill weed
- 1 tbsp white wine vinegar
- 2 cloves garlic
- sea salt to taste
Caramelized Onions
- 1 large yellow onion
- extra virgin olive oil
- salt to taste
- sugar
- balsamic vinegar
Prepare
Dough
- First, mix all dough items in a stand mixer with the dough hook. Transfer dough in mixing bowl into fridge for 30 minutes.
Tomatoes and Herb Aioli
- In the meantime, preheat oven to roast at 420 degrees Fahrenheit. Slice up all of the tomatoes lengthwise into 3-4 parts depending on varying sizes of grape tomatoes.
- Now place all of the aioli ingredients into a food processor or blender and blend until smooth and set aside.
- Spread all of the tomato slices all over a baking tray lined with parchment paper and spray with olive oil spray and place in oven for 13 minutes. You don’t have to worry about the liquid from the tomatoes, almost all of it will dissipate and leave just enough so the tomato slices are not bone dry. Set parchment sheet with roasted tomatoes to the side.
Pie Crust
- Take out eight tart dishes and take the dough out of the fridge. Take a golf ball sized piece of dough and flatten it out the size of the tart dish. Press the dough down and into the sides of each tart dish, filling all eight of the tart dishes.
- Place the tart dishes on a baking sheet and bake in the oven for 8 minutes at 375 degrees Fahrenheit. Place to the side.
Caramelized Onions
- Now make the caramelized onions. Julienne the onion and place in a pan of choice on medium heat with olive oil and stir for five minutes until the onions soften.
- Add the sugar and balsamic vinegar and stir for two more minutes and set aside.
Assemble + Bake
- Start adding half of the roasted tomato slices to the tart pans with the dough.
- Evenly divide the caramelized onions on top of the tomatoes.
- Place a dollop, about a tablespoon of the herb aioli on top of the caramelized onions and top with the last half of the tomatoes.
- Sprinkle each tomato pie with parmesan cheese, salt, and pepper.
- Place the tomato pies into the oven at roast at 420 degrees and roast for 12 minutes.
- Remove from oven and allow to cool.
- Take tomato pies out of tart dishes and serve immediately. Enjoy!
