Carol Parker: Rustic Tomato & Onion Pie

Carol Parker: Rustic Tomato & Onion Pie

Carol and guest Eileen Nichols of the Webb City Farmer's Market serve up some farm fresh produce.
JOPLIN, MO. --- Watch as Carol Parker and guest Eileen Nichols, of the Webb City Farmer's Market, take on rustic tomato & onion pie. Also, be sure to check out the Webb City Farmer's Market Tuesday 4pm-6pm, Friday 11am-2pm, or Saturday 9am to noon.

Serves 4 to 6

4 Roma tomatoes, sliced
1 tablespoon fresh thyme leaves, plus some for garnish
2 tablespoons olive oil, plus a bit extra


1 1/2 cups flour
.88 of a stick of butter, chopped
Just under 1/2 cup of cold cream cheese, chopped

Caramelized onions

2 medium yellow onions, thinly sliced
1 tablespoons fresh thyme leaves
1 tablespoon olive oil
2 tablespoons brown sugar
2 tablespoons red wine vinegar
Salt and pepper to taste

To make onions, cook onions and thyme in olive oil in a frying pan over medium heat for 10 minutes. Add sugar and vinegar. Season. Cook for 10 more minutes or until onions are caramelized. Chill until cold.

To make pastry, process flour, butter and cheese in a food processor until crumbly. Add 2 tablespoon cold water, process to form a ball. Shape into a disk, cover and refrigerate for 30 minute.

Roll out pastry between two sheets of baking paper into a 12-inch circle. Discard top paper and place remaining paper and pastry onto a pizza tray or cookie sheet with edges. Spread onions on pastry leaving a 2 inch border.

Toss tomatoes and thyme in 1 tablespoon of the olive oil. Slightly overlap over onions. Fold pastry over.
Brush with remaining oil.

Cook at 375 degrees for about 35 minutes or until browned.

Drizzle with remaining olive oil and garnish with thyme.

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