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Make the crust:
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Pulse salt, sugar, and 1 1/4 cups flour in a food processor until well combined. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining, about 10 pulses. With the motor running, add 1/4 cup ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers; if it's very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not over-process.
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Turn dough out onto a lightly floured surface and push together to form a rough ball. Knead a few times to combine, then roll into a ball. Flatten ball into a disc with smooth edges (no cracks), cover with plastic wrap, and chill at least 1 hour or up to overnight.
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Position rack in bottom rung of oven and preheat to 350°F. After dough has chilled, lightly flour work surface and roll out dough out. Trim edges to leave a 1" overhang and crimp as desired. Freeze dough at least 15 minutes.
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Line crust with parchment paper or foil and fill bottom with baking beans. Bake crust, rotating halfway through, 20 minutes. Remove weights, pierce bottom of crust all over with a fork, and bake again until very light brown and dry, about 10 minutes more.
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Fresh Tomatoes
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Seed and dice about 3 cups fresh, high-quality tomatoes. Toss them with a little kosher salt and sugar. Set over a colander while you prepare the remaining ingredients if possible. If not, drain for a minimum of an hour. You should be left with about 2 cups of tomato.
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For the roasted tomatoes
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Half about 4 cups cherry tomatoes. Toss with olive oil,2 sprigs of thyme, salt and pepper. Spread the tomatoes on a baking sheet and roast at 350 degrees for about 30 minutes. You want the tomatoes to shirk down and slightly caramelized, but not burned.
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For the Shallots
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Peel and slice 8 shallots. In a large sauté pan, heat 2 tablespoon butter and 1 tablespoon olive oil. Add the shallots and season with salt and red pepper flakes. Let the shallots simmer. When the shallots have simmered and the liquid has cooked out, turn down the heat to low. Allow the shallots to cook and become caramelized. You are looking for a medium brown(caramel color).
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To Assemble the Filling
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Combine the shallots, fresh tomatoes, roasted tomatoes, thyme, salt, pepper, and sugar to taste. You could stop here and spread this on crackers. Remember that tomatoes can take the seasoning so don't be scared.
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For the Topping
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Mix together the mayo,thyme, cheddar cheese and gouda.
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To Bake and Serve
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Spread the filling over the bottom of a blind-baked crust. Pack in the filling and spread the cheesy topping nearly to the edges of the pie. Bake at 375 degrees until the top is nicely browned about 20-25 minutes. Now exercise self-control and serve at just over room temperature.