Tomato Vidalia Gratin

Our Tomato Vidalia Gratin is a savory dish originally created by our Deerpark Restaurant chefs to showcase the naturally sweet southern Vidalia onion, the spicy notes of fresh basil, and the bounty of heirloom tomatoes from our production gardens on the west side of the estate. This deep dish tomato pie was a mainstay of Deerpark’s buffet during late summer and early fall when fresh seasonal produce was at its peak and bursting with flavor.

Tomato Vidalia Gratin showcases the fresh flavors of summer’s bounty any time of year!

Tomato Vidalia Gratin was a perennial favorite with guests and staff alike, and although Deerpark has become a special events location that now hosts groups and weddings rather than a restaurant, we still have frequent requests to share this easy and delicious recipe.

Perfect as a hearty side dish or a brunch centerpiece, enjoy Tomato Vidalia Gratin any time of year with Biltmore Estate® Pinot Grigio, Biltmore Estate® Dry Rosé, or other favorite crisp, refreshing Biltmore wines.

Serves 4-6
Total Time: about 40 minutes

Ingredients

• 1 cup Vidalia (or yellow) onions, diced
• 1 very large tomato, thinly sliced
• 1 cup fresh basil, chopped
• 1 cup shredded cheddar   
• 1 cup shredded mozzarella
• ½ cup mayonnaise            
• 1 pound of bacon, cooked and chopped (optional)
• Salt and pepper to taste
• 1 unbaked 9-inch deep-dish pie crust

Instructions

Preheat oven to 350 degrees. Bake pie crust for about 8 minutes or until light brown. Cool for 5 minutes.

Tomato Vidalia Gratin is perfect as a hearty side or light main dish.

Arrange tomato slices in the pie crust and top with chopped basil and diced onions. In a small bowl, mix cheddar, mozzarella, mayonnaise, and bacon until combined. Season with salt and pepper. Press the cheese mixture on top of the pie.

Bake uncovered for 20 to 25 minutes or until golden brown. Let cool for at least 5 minutes before serving. 

©The Biltmore Company. Originally published in Our Table to Yours: Chef’s Selection Cookbook.