THE BEST TOMATO PIE
Filled with a mozzarella cheese mixture layered in between thick slices of summer tomatoes makes this the best tomato pie. There's no better way to close out summer than making this delicious southern recipe.
Provided by Alyssa Rivers
Categories Dinner
Time 1h5m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350ºF and if making prepare the pie dough.
- Slice the tomatoes to about 1/4-inch in thickness and arrange them in a single layer on a paper towel-lined baking sheet. Coat the tomatoes in salt and cover again with another layer of paper towels. Let sit for 10 minutes.
- In a medium bowl combine the shredded cheese, mayonnaise, fresh basil, and spices together until mixed well. Set aside.
- Place the 9-inch pie shell into your pie dish and arrange a single layer of sliced tomatoes on the bottom. Cover the tomatoes with half of the cheese mixture and repeat this step.
- Layer the last of the tomato slices on top, overlapping is okay, and firmly press them into the pie. This helps the ingredients come together.
- Place the pie into the oven and bake for 35 to 45 minutes, until the cheese begins to bubble and the crust turns a golden brown.
Nutrition Facts : ServingSize 1 slice, Calories 281 kcal, Carbohydrate 15 g, Protein 8 g, Fat 22 g, SaturatedFat 7 g, TransFat 0.02 g, Cholesterol 27 mg, Sodium 375 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 12 g
DELICIOUS TOMATO PIE
How about pie for dinner? This savory staple is a wonderful way to accentuate summer's abundance of tomatoes from the garden or farm stand. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Dinner Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Reduce oven setting to 350°. Place half of the tomatoes in crust. Top with onions and remaining tomatoes. Sprinkle with basil, salt and pepper. Combine mayonnaise and cheddar cheese; spread over tomatoes, leaving 1-1/2 in. around the edge. Sprinkle with bacon and Parmesan cheese. , Bake until tomatoes are tender, 30-35 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 222 calories, Fat 15g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 392mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
EASY TOMATO PIE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h20m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Roll the pie crust into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch deep-dish pie pan. Trim the edges so the crust hangs over the pie pan by 1/2 inch. Tuck the edges of the crust under to be even with edge of the pie pan and press all around with the tines of a fork. Place the crust in the refrigerator for 1 hour or in the freezer for 30 minutes.
- Meanwhile, slice the tomatoes crosswise into 1/4-inch-thick slices. Using your fingers, push out as many of the watery tomato seeds as you can. Lay the slices flat on a paper towel-lined sheet tray and sprinkle all over with the salt. Let drain for 30 minutes, then pat very dry.
- Preheat the oven to 425 degrees F.
- While the tomatoes are draining, in a medium bowl, whisk together the mayonnaise, whole egg, egg yolk and hot sauce, if using. Stir in the Cheddar, blue cheese, parsley, dill, black pepper and scallions.
- Sprinkle the cornmeal over the bottom of the crust. Pat the tomato slices dry once again, then place a third of the tomatoes in the bottom of the pie crust, overlapping them slightly to fit. Top with half of the mayonnaise mixture. Repeat with another layer of tomatoes and another layer of mayonnaise mixture. Place the remaining tomatoes on top, pressing the last layer gently into the mayonnaise mixture. Bake for 20 minutes.
- Remove the pie from the oven and wrap just the edges of the crust with foil to avoid burning. Reduce the oven temperature to 375 degrees F. Bake until the mayonnaise mixture is puffed and golden brown and the center is no longer wobbly, about 30 minutes more. Let cool for 1 1/2 hours.
- Top with additional herbs, if desired, then slice and serve.
- Combine the flour, shortening, butter and salt in a large bowl. Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs. Beat the egg with a fork and add it to the mixture along with the vinegar. Add 5 tablespoons cold water. Stir until it comes together, adding another tablespoon or two of water if it needs the moisture.
- Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove from the freezer 30 minutes before you are ready to use them.
THE VERY EASIEST TOMATO PIE EVER (AND IT'S GOOD, TOO!)
Don't want to deal with pastry? Looking for a fast fix? Here you go! Can't get any easier than this. You can also get creative: add bacon crumbles, shallots, spices, buttered breadcrumb topping, vary the cheese, etc. But you gotta have good tomatoes. Although, come to think of it, very well-drained canned diced (fire-roasted?) tomatoes might work in the off-season. Never tried it. The recipe came from another website, don't remember which one.
Provided by Jezski
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Grease a 9" pie plate and place the biscuit dough evenly in the plate.
- Stretch and spread the biscuits until they touch and form a continuous crust.
- Slice the tomatoes and spread over the crust. Sprinkle with basil, salt and pepper.
- Spread the mozzarella evenly over this.
- Bake in a 375 degrees F. oven for ten minutes.
- Turn 180 degrees and bake another ten minutes, or until crust is lightly browned.
Nutrition Facts : Calories 490.8, Fat 23.1, SaturatedFat 7.9, Cholesterol 22.1, Sodium 1541.7, Carbohydrate 56.9, Fiber 2.5, Sugar 11.1, Protein 14.3
TOMATO AND CORN PIE
Steps:
- Whisk together flour, baking powder, and 3/4 teaspoon salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.
- Divide dough in half and roll out 1 piece between 2 sheets of plastic wrap into a 12-inch round (1/8 inch thick). Remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into pie plate, patting with your fingers to fit (trim any overhang). Discard plastic wrap.
- Preheat oven to 400°F with rack in middle.
- Whisk together mayonnaise and lemon juice.
- Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, 1 tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
- Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper, then sprinkle with 1 cup cheese.
- Pour lemon mayonnaise over filling and sprinkle with remaining cheese.
- Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal.
- Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons).
- Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.
TOMATO AND ROASTED GARLIC PIE
This savory pie calls for roasting tomatoes to concentrate their flavor, then layering them with two kinds of cheese atop a garlic-butter crust for a result as dramatic as it is delicious.
Provided by Rick Martinez
Categories Bon Appétit Lunch Dinner Brunch Pie Tart Tomato Garlic Cheese Parmesan Shallot Mayonnaise Egg Summer Bake Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly Picnic
Yield Makes 1 (9"-diameter) pie
Number Of Ingredients 14
Steps:
- Place a rack in middle of oven; preheat to 475°F. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it's okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25-30 minutes. Let cool.
- Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5-7 minutes. Strain garlic butter through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
- Reduce oven temperature to 375°F. Pulse crackers and ¼ tsp. salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 Tbsp. garlic butter and pulse until mixture is the consistency of wet sand; set remaining garlic butter aside. Transfer to springform pan. Using a flat-bottomed measuring cup, press crumbs firmly onto bottom and 1½" up sides of pan. Bake crust until edge is just starting to take on color, 8-10 minutes. Transfer pan to a wire rack and let crust cool.
- Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining ½ tsp. salt, remaining ¼ tsp. pepper, and reserved chopped garlic in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don't press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot and thyme leaves.
- Set pan on a rimmed baking sheet and bake pie until filling is bubbling vigorously and crust is browned, 60-75 minutes. Transfer to rack and let cool 1 hour before serving.
- Do Ahead: Pie can be made 1 day ahead. Cover loosely and chill.
TOMATO PIE I
Tastes like a BLT sandwich, only better. The basil is what makes it so delicious. You will not regret this one. Use any favorite cheese for this recipe.
Provided by Donnak
Categories Main Dish Recipes Savory Pie Recipes
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In alternating layers, fill pastry shell with tomatoes, basil, scallions, bacon, garlic powder, oregano, and red pepper. In a small bowl, mix cheese with mayonnaise. Spread mixture over top of pie. Cover loosely with aluminum foil.
- Bake in preheated oven for 30 minutes. Remove foil from top of pie and bake an additional 30 minutes. Serve warm or cold.
Nutrition Facts : Calories 468.4 calories, Carbohydrate 21.9 g, Cholesterol 56.8 mg, Fat 35.3 g, Fiber 2.2 g, Protein 16.8 g, SaturatedFat 14 g, Sodium 778.2 mg, Sugar 5 g
SUMMER TOMATO PIE
This is a simple but delicious side dish. It could also be a main course for a vegetarian. It's great for using all those wonderful summer tomatoes from the garden! You can change the cheeses to fit your taste as well as the seasoning. Blue cheese and fennel, Swiss cheese and thyme, Gouda and dill, whatever your favorites are.
Provided by Elizabeth
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Press pie crust into a 9-inch pie pan; prick bottom and sides with fork.
- Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely.
- Reduce oven temperature to 350 degrees F (175 degrees C).
- Place tomatoes in a single layer of a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel. Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto tomato layer. Sprinkle half the Cheddar cheese and half the mozzarella cheese over basil layer. Repeat layering with remaining tomatoes, garlic, basil, Cheddar cheese, and mozzarella cheese. Spread mayonnaise over the top mozzarella cheese layer.
- Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.
Nutrition Facts : Calories 221.5 calories, Carbohydrate 13.3 g, Cholesterol 14.5 mg, Fat 16.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 4.9 g, Sodium 827.9 mg, Sugar 1.7 g
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