CityView Magazine

food Heirloom Tomato Pie rom picnic shelters to grand pavilions, humble back- yards to opulent estates, many families use the long, lazy days of summer as the perfect excuse to con- gregate. For some it's a formal family reunion, planned months in advance and stretched out over days of activi- ties. For others it's an impromptu af- ternoon with a pitcher of sweet tea and backyard game of cornhole or horse- shoes. Whether the backdrop is simple or elaborate, one fact remains: the food always takes center stage. F Family gatherings are oſten potluck events with guests trotting out their favorite foods, some fancy, some sim- ple. When I get together with family and friends, particularly when we're at the beach, we rely on Frogmore Stew to feed a crowd. You'll find a recipe for it on page 26. For Sandee Waren, City- View's managing editor and publisher, Marshall Waren, no gathering is com- plete without a serving of Cucumber Salad and a slice of Vinegar Pie. Those recipes were handed down from Sand- ee's grandmother, Mary Yarborough, and have been in Sandee's family for five generations. Features Editor Kelly Twedell likes to take advantage of sum- mer's tomato bounty with her recipe for Heirloom Tomato Pie. That recipe is on this page. No matter what your summer gath- erings are like, nothing brings people together like food. Enjoy! CV BY REBEKAH SANDERLIN 1 cup all-purpose flour 3/4 cup yellow cornmeal 3/4 teaspoon fine salt 1 stick cold unsalted butter, cut into 1/2-inch pieces 3/4 cup plus 3 tablespoons shredded manchego cheese 2 tablespoons extra-virgin olive oil 1 large onion, thinly sliced 2 1/4 pounds mixed heirloom tomatoes Kosher salt 3/4 cup shredded mozzarella cheese 1/4 cup mayonnaise 3 tablespoons breadcrumbs 3 tablespoons chopped fresh chives 3 tablespoons chopped fresh parsley 1 teaspoon chopped fresh thyme Freshly ground pepper Make the crust: Pulse the flour, cornmeal and salt in a food processor. Add the butter and 3 tablespoons manchego; pulse until the mixture looks like coarse meal. Drizzle in 4 tablespoons ice water and pulse until the dough comes together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, about 45 minutes. Roll into a 13-inch round and transfer it to a 9 1/2-inch deep-dish pie plate. Fold the overhang under itself and crimp the edges. Pierce the bottom of the crust all over with a fork. Refrigerate until firm, about 20 minutes. Meanwhile, preheat the oven to 350 degrees F. Line the crust with foil and bake until the edges are golden, about 20 minutes. Remove the foil and continue baking until golden all over. Transfer to a rack to cool. Make the filling: Heat 1 tablespoon olive oil in a large skillet over me- dium heat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool. Meanwhile, thinly slice the tomatoes; toss with 1 teaspoon kosher salt in a colander. Let drain. Increase the oven temperature to 375. Combine the remaining 3/4 cup manchego, the mozzarella, mayonnaise, breadcrumbs, 2 tablespoons each chives and parsley, the thyme, 1/4 teaspoon each kosher salt and pepper and the sauteed onion. Spread in the crust. Arrange the to- matoes on top. Drizzle with the remaining 1 tablespoon olive oil and season with pepper. Bake until the tomatoes are browned, about 50 minutes. Top with the remaining 1 tablespoon each chives and parsley. CityViewNC.com | 25

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