This savory appetizer boasts the best that summer has to offer!
Your family and friends will love the combination of Heirloom tomatoes, fresh herbs from the garden, and the sweet flavor that caramelized onions bring. Topped with tangy Gorgonzola and smooth Gouda, this dish can be served as an appetizer or a side dish and is sure to be a hit at your next gathering.
2 Tbs. Olive Oil
2 Tbs. Butter
2 medium onions, cut in half and sliced in ¼ in. half circles
3-4 Heirloom tomatoes in a variety of colors
3 oz. Crumbled Gorgonzola Cheese
2 oz. Shredded Gouda
⅓ cup mayonnaise
¼ cup mixed fresh herbs (basil, oregano, parsley)
1 teaspoon. each salt and pepper
1 Tbs. sugar
1 store bought refrigerated pie crust
1 egg to wash the crust
No nutrition information available
Caramelized Onions -
In a heavy bottom dutch oven, over medium heat, add the oil and butter to melt and warm. Cut onions in half, lay flat side down and slice ¼ in. half moon shaped slices. Cook the onions for 30 min. stirring often until softened, lightly browned and caramelized. Remove the onions to a paper towel lined plate and set aside to cool.
Preheat oven to 425 degrees F. and position a rack in the upper-middle section of the oven.
Meanwhile, core and slice the tomatoes into ¼" rounds. Roll out the pie crust onto a sheet pan lined with parchment paper'
In a small mixing bowl, combine the cheeses, mayo and herbs together until blended.
Place the caramelized onions in the center of the crust leaving a 1½ " border for folding at the end. Place the tomatoes on top of the onions in 2 circular rows, and top each tomato slice with a dollop of the cheese mixture.
Fold the outer edges partially over the filling and make pleats in the crust to maintain a rounded shape and rustic finished look.
Finally, crack egg in a small bowl and whisk with a splash of water, then brush the edges of the crust to ensure a brown colored crust.
Bake at 425 F for 25 min. Let it cool on a wire rack about 30 min. before slicing and serving.