Tomato & Onion Pie
Tomato & Onion Pie
Preparation time:
Cooking time:
4-6 Serves


  • 4 roma tomatoes (400g), cut into 1cm rounds
  • 1 tblsp fresh thyme leaves
  • 2 tblsps olive oil
  • Extra virgin olive oil, to serve
  • Extra thyme leaves, to garnish
  • Cream Cheese Pastry
  • 1½ cups plain flour
  • 100g cold butter, chopped
  • 100g cold cream cheese, chopped
  • 2 tsps cold water
  • Caramelised Onions
  • 1 tblsp olive oil
  • 2 brown onions, thinly sliced
  • 1 tblsp fresh thyme leaves
  • 2 tblsps brown sugar
  • 2 tblsps red wine vinegar
  • Salt and pepper, to taste
  1. Method
  2. Notes

  1. To make caramelised onions, heat oil in a large frying pan. Add onions and thyme. Cook over a medium heat for about 15 minutes, or until soft and opaque. Add sugar and vinegar. Season. Cook for about 10 minutes, or until onions are caramelised. Transfer to a bowl. Refrigerate until cold.
  2. To make cream cheese pastry, place flour, butter and cream cheese in a food processor. Process until mixture resembles fine crumbs. With motor operating, add water until combined. Turn out mixture onto a clean bench. Bring pastry together with your hands. Shape into a flat disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
  3. Roll out pastry between two sheets of baking paper into a circle, 30cm in diameter. Using paper, lift pastry onto a pizza tray. Discard top sheet.
  4. Spread cold caramelised onions over pastry, leaving a 5cm border.
  5. Combine tomatoes, thyme and half the oil in a large bowl. Season. Toss to coat. Arrange tomato mixture, slightly overlapping, over onions in a single layer.
  6. Fold pastry up and over to partly cover filling, slightly pleating, to create an edge. Brush pastry with remaining oil. Season.
  7. Cook in a moderately hot oven (190C) for about 30 to 35 minutes, or until pastry is browned and cooked.
  8. Serve drizzled with extra virgin olive oil. Garnish with extra thyme.

Try these variations:

Onion, feta and zucchini pie

  1. Follow method for making Tomato and Onion Pie. Replace tomatoes with 1 zucchini, thinly sliced diagonally. Roll out pastry into a 20cm x 30cm rectangle. Place on an oven tray. Arrange zucchini mixture over cold onions. Top with ½ cup drained, bottled fire-roasted capsicum strips and 50g crumbled feta. Serve with mixed salad leaves.

Asparagus tarts

  1. Follow method for making cream cheese pastry. Divide into quarters. Roll out each portion into a 15cm circle. Line four greased 12cm loose-base flan tins with pastry. Trim edges. Line with baking paper. Fill with dried beans. Cook in a moderately hot oven (190C) for 20 minutes. Remove paper and beans. Cook for 5 minutes. Cool. Cut nine asparagus spears in half lengthways. Cut into 7cm lengths. Stir 1 egg into a 300ml tub sour cream. Season. Divide among cases. Arrange asparagus over top. Cook in a moderate oven (180C) for about 25 to 30 minutes, or until set.

New Idea Food Director Barb Northwood says:

- The best tomatoes to use are firm but ripe roma tomatoes as their flesh is dry and when cooked they don’t give out as much juice as other varieties.

- Pastry can be made up to two days ahead. Keep, covered, in the fridge. Remove from the fridge
30 minutes before using.

- For a quick and easy way to slice onions thinly, use a V-slicer, mandolin or slicing blade in a food processor. Available from kitchen shops or large department stores.

- Ensure onions are cold before spreading over pastry to prevent base of pie becoming soggy. For a non-vegie pie, sprinkle salami or ham over onions.

- Caramelised onions can be kept in an airtight container in the fridge for up to two months. Heat gently and serve with any grilled meats.

- This pie is best made on the day of serving. It can be served hot, warm or cold.

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