Turmeric gives the rustic crust of this tomato pie a glorious golden glow:
Ingredients1/2 teaspoon ground turmeric1/2 large red onion, thinly sliced into half-moons 2 pounds ripe red medium-size and cherry tomatoes8 ounces low-moisture mozzarella cheese, shredded 1/2 cup mayonnaise 1 tablespoon olive oilPulse 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.
Line a large rimmed baking sheet with 2 layers of paper towels. Cut medium-size tomatoes into 1/2-inch-thick slices; cut cherry tomatoes in half. 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, onion, mayonnaise, serrano, and red pepper in a large bowl.
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