Roasted Tomato Pie

Turmeric gives the rustic crust of this tomato pie a glorious golden glow, but the real star, in addition to the ripe summer tomatoes, is the sweet and tangy caramelized onion, which complement the spicy cheesy filling.

Pastry Crust:

1 ½ cups all-purpose flour, plus more for work surface
1 tsp kosher salt
½ tsp ground turmeric
½ tsp black pepper
1 stick butter (4 ounces), cubed
4 to 5 tbsp ice water

Caramelized Onions Ingredients":

2 tbsp olive oil
1 large red onion, diced (about 1 3/4 cups)
½ tsp kosher salt
½ tsp black pepper
½ tsp crushed red pepper
1 tbsp brown sugar

Filling Ingredients:

1 lb ripe heirloom tomatoes, medium-size
½ tablespoon curry powder
1 tsp kosher salt, divided
8 oz low-moisture mozzarella cheese, shredded
2 oz sharp white cheddar cheese, shredded
1 medium red onion, finely chopped
1 roasted poblano chili, stemmed, seeded, and chopped (omit if you don’t like spicy)
1/2 tsp crushed red pepper (omit if you don’t like spicy)
1 tbsp olive oil
1 large egg, lightly beaten

Instructions:

Make the pastry crust: Pulse flour, salt, turmeric, and black pepper in a food processor until combined. Add butter, and pulse until mixture is crumbly and butter is cut into small bits, about 10 times. Slowly add 4 tablespoons ice water while pulsing, adding up to 1 more tablespoon ice water, 1 teaspoon at a time, until dough comes together to form a ball. Wrap in plastic wrap, and refrigerate until chilled, about 30 minutes.

Make the caramelized onions: Heat canola oil in a large skillet over medium-high until shimmering. Stir in onion, salt, black pepper, and red pepper. Cook, stirring often, until onion is translucent, about 10 minutes. Stir in brown sugar until combined. Remove from heat, and set aside.

Make the filling: Preheat oven to 400°F. Line a large baking sheet or cutting board with 2 layers of paper towels. Cut medium-size tomatoes into 1/2-inch-thick slices. Place tomatoes on paper towels; sprinkle one side with curry powder and ½ teaspoon salt; flip and sprinkle the other side with remaining ½ teaspoon salt. Let stand 10 minutes.

Stir together cheeses, caramelized onion, chopped poblano, and red pepper in a large bowl. Set aside. On a floured surface, roll pastry dough into a 12-inch circle or oval. Transfer dough to a parchment paper–lined baking sheet. Spread cheese/onion mixture over dough, leaving a 2 1/2-inch border around edge. Layer sliced tomatoes, curry side down, on top of cheese mixture. Fold exposed border of dough circle toward center, pleating as necessary. Drizzle tomatoes with olive oil; brush exposed crust with egg.

Bake in preheated oven until filling is bubbling and crust is golden brown, 20 to 25 minutes. Let cool 10 minutes.