Tomato and caramelized onion pie

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Are the herbs in your garden ready and has the July heat ripened the tomatoes? It’s the ideal moment to try out the recipe for tomato and caramelized onion pie by our chef Serge Ronck of Sélection Retraite St-Jérôme.

If you don’t have a garden, look around the public market closest to you to get seasonal food from local producers.


  • 2 puff pastry shells
  • 2 tomatoes, sliced
  • 250 ml onions, caramelized
  • 2 eggs
  • 200 g gruyère cheese, grated
  • 10 g strong mustard
  • 10 g basil
  • 5 g thyme
  • Chives, to taste


  • Preheat oven to 375˚F.
  • In a pan, caramelize the onions.
  • In a bowl, mix the cheese, herbs, mustard and eggs. Add salt and pepper.
  • Place the tomato slices on the bottom of the pastry shell.
  • Add the cheese mixture.
  • Bake in oven for about 45 minutes or until pie is a light golden colour.
  • Let it rest for 5 minutes before slicing. 

One pie makes 6 servings. Bon appetit!

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