Cheddar Tomato Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TOMATO PIE WITH CHEDDAR CRUST



Tomato Pie with Cheddar Crust image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 11

4 large plum tomatoes (about 1 1/4 pounds), sliced into 1/4-inch thick rounds
Kosher salt
3 1/2 cups mini Cheddar crackers
4 tablespoons unsalted butter, melted
1 large egg
6 slices cooked bacon
2 1/2 cups shredded sharp Cheddar
1 1/2 cups mayonnaise
2 cloves garlic, minced
1 jalapeno, seeded and finely chopped
Olive oil, for brushing

Steps:

  • Preheat the oven to 375 degrees F.
  • Lay the tomato slices on a wire rack over a baking sheet and sprinkle with 1 teaspoon salt. Let sit for 10 minutes to drain, then pat lightly with paper towels.
  • Meanwhile, put the Cheddar crackers, butter, egg and bacon in food processor and process until well combined. Press the mixture into a 9-inch pie plate. Combine the Cheddar, mayonnaise, garlic and jalapeno in a medium bowl. Spread the mayonnaise mixture in an even layer in the crust and top with the tomato slices, overlapping them in a circle. Brush the tomatoes with olive oil and bake until the Cheddar is melted, the tomatoes are curling and the crust is starting to brown, about 45 minutes.

TOMATO AND CHEDDAR PIE



Tomato and Cheddar Pie image

Provided by Ian Knauer

Categories     Cheese     Tomato     Brunch     Side     Bake     Picnic     Backyard BBQ     Dinner     Lunch     Cheddar     Summer     Family Reunion     Potluck     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 21

Crust:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" cubes
1 cup buttermilk
Filling:
2 pounds large ripe tomatoes, cored and cut into 1/4" slices
2 1/2 cups coarsely grated extra-sharp cheddar (8-9 ounces)
1/4 cup finely grated Parmesan (1/2 ounce)
1 scallion, trimmed, chopped
1/2 cup mayonnaise
2 tablespoons chopped fresh dill
1 tablespoon apple cider vinegar
2 teaspoons sugar
3/4 teaspoon kosher salt
1/2 teaspoons freshly ground black pepper
1 1/2 tablespoons cornmeal
Special Equipment
Use a 9"-diameter glass or ceramic pie dish

Steps:

  • For crust:
  • Whisk first 4 ingredients in a medium bowl. Using your fingertips, rub in butter until coarse meal forms and some small lumps remain. Stir in buttermilk and knead gently with your hands until dough forms. Wrap dough in plastic and chill for 1 hour.
  • For filling:
  • Lay tomatoes in a single layer on a baking sheet lined with 2 layers of paper towels. Place another 2 layers of paper towels on top of tomatoes. Let stand for 30 minutes to drain.
  • Preheat oven to 425°F. Roll out dough between 2 sheets of plastic wrap to an 11" round. Remove top layer of plastic wrap. Invert dough onto pie dish. Carefully peel off plastic wrap.
  • Toss both cheeses in a medium bowl until evenly incorporated. Reserve 1/4 cup of cheese mixture. Whisk scallion, mayonnaise, dill, vinegar, sugar, salt, and pepper in a small bowl.
  • Sprinkle cornmeal evenly over bottom of crust, then top with 1/2 cup cheese mixture. Arrange 1/3 of tomatoes over cheese, overlapping as needed. Spread half of mayonnaise mixture (about 1/3 cup) over. Repeat layering with 1 cup of cheese mixture, 1/2 of remaining tomato slices, and remaining mayonnaise mixture. Sprinkle remaining 1 cup cheese mixture over, then remaining tomato slices. Sprinkle with reserved 1/4 cup cheese mixture. Fold overhanging crust up and over edges of tomato slices.
  • Bake pie until crust is golden and cheese is golden brown, 35-40 minutes (check crust halfway and tent with foil if it's getting too dark). Let pie cool at least 1 hour and up to 3 hours before slicing and serving.

TOMATO-CHEDDAR PIE



Tomato-Cheddar Pie image

Ripe heirloom tomatoes and sharp cheddar cheese are a match made in heaven in this savory pie.

Provided by Sam Worley

Categories     Herb     Onion     Tomato     Kid-Friendly     Dinner     Lunch     Cheddar     Summer     Sugar Conscious     Kidney Friendly     Cheese Week     Pie     Cheese     Small Plates

Yield Makes 1 (9-inch) pie

Number Of Ingredients 18

For the crust:
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1 1/4 cups all-purpose flour, plus more for surface
1/2 cup (1 stick) cold unsalted butter, cut into cubes
For the filling:
3 large heirloom tomatoes (about 2 pounds), sliced 1/4" thick
3/4 teaspoon kosher salt, divided
All-purpose flour (for surface)
1 cup finely chopped Vidalia onion (about 1/2 medium onion)
1/2 tablespoon unsalted butter
1 1/2 cups grated sharp cheddar (about 4 ounces)
1/2 cup mayonnaise (preferably Duke's)
1/4 cup coarsely chopped fresh herbs, such as basil, oregano, parsley, and/or thyme
1 teaspoon mild hot sauce
1/2 teaspoon freshly ground black pepper
Special equipment:
A 9" pie pan

Steps:

  • Make the crust:
  • 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 seconds. 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.
  • 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.
  • Make the filling and bake the pie:
  • Line a rimmed baking sheet with several layers of paper towels. Arrange tomato slices on prepared sheet, sprinkle with 1/4 tsp. salt, and cover with more paper towels. Let drain at least 30 minutes.
  • Position rack in bottom rung of oven and preheat to 350°F. After dough has chilled, lightly flour work surface and roll out dough to a 13" round. Roll dough loosely around rolling pin, then release into pie pan. Trim edges to leave a 1" overhang and crimp as desired. Freeze dough at least 15 minutes.
  • Line crust with parchment paper or foil and fill bottom with baking beans or weights. 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.
  • Meanwhile, heat a large skillet over medium. Add onion, butter, and 1/4 tsp. salt and cook, stirring occasionally, until onion is softened and just starting to brown, 5-8 minutes. Let cool.
  • Combine cheese, mayonnaise, herbs, hot sauce, pepper, onion mixture, and remaining 1/4 tsp. salt in a medium bowl. Blot tomatoes with fresh paper towels to remove as much remaining moisture as possible. Arrange tomato slices in pie shell and top with filling; smooth.
  • Bake pie, rotating halfway through, until golden brown, 40-45 minutes. Let cool to room temperature before slicing.
  • Do Ahead
  • Dough can be frozen for up to 3 months; thaw before using. Tomato pie can be chilled for up to 2 days.

TOMATO ONION CHEDDAR PIE



Tomato Onion Cheddar Pie image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h30m

Yield 8 servings

Number Of Ingredients 10

1 9" pie crust, prepared but not baked (Pillsbury)
1/4 cup grated parmesan
Cayenne pepper
3/4 cup mayonnaise
3 tablespoon lemon juice
1/4 cup fresh chopped basil or 2 teaspoons dried basil
Salt and pepper
2 cups grated cheddar cheese
8-10 plum tomatoes, peeled and sliced or 2 cups whole canned tomatoes, drained for 30 minutes and chopped
6 scallions, thinly sliced

Steps:

  • Preheat oven to 350 degrees. Roll out pie crust and sprinkle with parmesan and cayenne. Cover crust with a sheet of wax paper and press cheese and cayenne into crust by hand or with a rolling pin. Place pie crust into a 9 inch pie plate and crimp edges. In a small bowl stir together mayonnaise, lemon juice, basil and salt and pepper. Sprinkle 1/2 cup cheese in bottom. Top with 1/3 of the tomatoes and scallions. Sprinkle with more cheese and drizzle on 1/3 of mayonnaise mixture. Continue to layer tomatoes, scallions, cheese and mayonnaise and finish with cheese on top. Bake for 30-40 minutes until crust is golden and pie is bubbly. Allow pie to cool for 30 minutes. The pie will be easier to slice when it has completely cooled.

IMPOSSIBLY EASY TUNA, TOMATO AND CHEDDAR PIE



Impossibly Easy Tuna, Tomato and Cheddar Pie image

Partner tuna and cheese in a one-dish yummy dinner bake.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 9

1 tablespoon butter or margarine
1 large onion, chopped (1 cup)
1 can (5 oz) tuna, drained
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1 cup milk
1/8 teaspoon pepper
2 eggs
1 medium tomato, thinly sliced

Steps:

  • Heat oven to 400°F. Spray 9-inch pie plate with cooking spray. In 10-inch skillet, melt butter over low heat. Add onion; cook, stirring occasionally, until tender. Sprinkle tuna, 1/2 cup of the cheese and the onion in pie plate.
  • In medium bowl, stir remaining ingredients except tomato with wire whisk or fork until blended. Pour into pie plate.
  • Bake 25 to 30 minutes or until knife inserted in center comes out clean. Top with tomato slices and remaining 1/2 cup cheese. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts : Calories 210, Carbohydrate 12 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 4 g, TransFat 1/2 g

TOMATO PIE



Tomato Pie image

This Southern tomato pie recipe is a summer must-have! Use sunny tomatoes that are firm, but not too ripe, so the results are delicious rather than too juicy. -Lois Morgan, Edisto Beach, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 8 servings.

Number Of Ingredients 14

1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter, cubed
2 to 3 tablespoons ice water
FILLING:
3/4 cup mayonnaise
1/2 cup shredded cheddar cheese
1/3 cup thinly sliced green onions
1 tablespoon minced fresh oregano
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon pepper
6 medium tomatoes (1-3/4 pounds), cut into 1/4-inch slices
4 bacon strips, cooked and crumbled

Steps:

  • In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 20-25 minutes. Remove foil and weights; bake until light brown, 5-10 minutes longer. Cool on a wire rack., In a small bowl, combine mayonnaise, cheese, green onions and seasonings. Arrange one-third of the tomatoes in crust; spread with one-third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake until filling is bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 396 calories, Fat 32g fat (12g saturated fat), Cholesterol 49mg cholesterol, Sodium 466mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

CHEDDAR-TOMATO PIE



Cheddar-Tomato Pie image

This recipe is a very big hit with my family, even with my mother-in-law who doesn't like vegetables. This pie is very delicious!

Provided by Sherri Morris

Categories     Tomato Side Dishes

Time 50m

Yield 6

Number Of Ingredients 6

1 (9 inch) unbaked pie crust
2 large tomatoes
½ small onion, sliced
1 teaspoon Italian seasoning
1 cup fat-free mayonnaise
1 cup shredded reduced-fat Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.) Bring a pot of water to boil and blanch the tomatoes for 1 minute. Peel and slice the tomatoes and drain on paper towels.
  • Place sliced tomatoes in the pie shell, sprinkle with Italian seasoning, then place the sliced onions on top. In a small bowl, mix the mayonnaise and cheese together. Spread on top of the tomatoes and onions.
  • Bake in preheated oven for 35 minutes. Remove from oven and let stand for 10 minutes before serving.

Nutrition Facts : Calories 224.9 calories, Carbohydrate 25.1 g, Cholesterol 4 mg, Fat 11.4 g, Fiber 2 g, Protein 7.1 g, SaturatedFat 3.3 g, Sodium 554.4 mg, Sugar 7.3 g

SUMMER TOMATO PIE



Summer Tomato Pie image

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

1 recipe pastry for a single 9-inch pie crust
3 tomatoes, thinly sliced
2 teaspoons salt
3 cloves garlic, minced
¼ cup chopped fresh basil
½ cup shredded Cheddar cheese
½ cup shredded mozzarella cheese
¼ cup mayonnaise

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

ROASTED TOMATO AND CORN PIE WITH CHEDDAR CRUST



Roasted Tomato and Corn Pie With Cheddar Crust image

In this large-scale galette, cherry tomatoes, fresh corn and scallions are wrapped in a flaky Cheddar crust. The extra step of roasting the tomatoes first yields a pie that's on the just-right side of juicy. Make sure you bake it long enough, and don't be afraid to let the crust get deeply golden brown and allow the base to cook through. A good way to test for doneness is to gently shake the baking sheet: A crust that's not fully baked will stay in place on the baking sheet, whereas a well-baked crust will easily slide from one end to the other. Feel free to substitute another kind of grated cheese for the Cheddar; Gruyère, Monterey jack and Parmesan are all delicious options.

Provided by Erin Jeanne McDowell

Categories     dinner, pies and tarts, vegetables, main course

Time 2h

Yield 1 (15-inch) pie

Number Of Ingredients 14

2 1/2 cups/320 grams all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1 cup/225 grams cold unsalted butter (2 sticks), cut into 1/2-inch cubes
8 ounces/225 grams shredded Cheddar (about 2 cups)
3/4 cup/180 milliliters ice water, plus more as needed
7 cups/1 kilogram cherry or grape tomatoes
1 tablespoon unsalted butter, melted
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
3/4 teaspoon black pepper, plus more to taste
3 cups/435 grams fresh (3 to 5 ears), frozen or canned corn kernels
1 bunch/120 grams scallions, trimmed and sliced into 1/4-inch pieces
1 large egg
Fresh basil, for serving

Steps:

  • Make the Cheddar crust: In the bowl of a food processor, pulse the flour and salt until well combined. Add the butter and pulse until the mixture resembles a coarse meal. There will be visible pieces of butter, but they should be quite small. (You can also do this in a medium bowl with your fingers or a pastry cutter.) Add the shredded cheese and pulse to combine.
  • Transfer the mixture to a medium bowl, make a well in the center of the bowl and pour in the ice water. Toss the mixture with your hands to distribute the water throughout the flour. Once the mixture becomes very fine crumbs, knead it a few times until it comes together. If there are portions of the dough that are more hydrated, use your hands to break them up, then incorporate the drier portions of the dough. The dough should not be totally smooth, or overly wet. If needed, add more ice water, 1 tablespoon at a time, until the mixture holds together easily in a ball.
  • Form the dough into a 1-inch-thick disk, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days.
  • Make the filling: Heat the oven to 400 degrees with racks in the upper and lower thirds of the oven. On a baking sheet, combine the tomatoes, melted butter and olive oil; season with salt and pepper. Transfer to the top rack of the oven and roast until the tomatoes have become wrinkly, the skins have browned slightly and they've collapsed, 25 to 30 minutes. Cool completely. (You can complete this step in advance and refrigerate for up to 5 days.)
  • When the tomatoes have cooled completely, gently transfer them to a medium bowl. If they've released a lot of liquid, drain the tomatoes in a colander before placing in the bowl. Stir the corn kernels and scallions into the tomatoes; season to taste with salt and pepper.
  • Line a baking sheet with parchment paper. On a lightly floured surface and using a lightly floured rolling pin, roll out the dough into a round about 1/4-inch thick and about 17 inches wide. Roll up the dough onto the rolling pin, wrapping it around the pin, and gently transfer the dough to the prepared baking sheet; unroll. (It will be larger than the baking sheet in the some places; just allow the excess to drape over the edge of the pan.)
  • Gently transfer the cooled tomato and corn mixture to the center of the dough and spread into an even layer, leaving the outside 2 inches uncovered. Working a little bit at a time, fold the outside edges over the filling, pleating the edges as you work.
  • In a small bowl, whisk the egg and 1 tablespoon water together to combine. Brush the egg wash around the outside edge of the crust.
  • Transfer the pie to the lower rack of the oven and bake until the crust is deeply golden brown, 50 minutes to 1 hour.
  • Let cool at least 15 minutes before serving. Serve directly on the baking sheet, or use the parchment paper to slide it onto a cutting board, then slide the parchment away to slice and serve. Serve warm or at room temperature, and garnish with basil just before serving.

RUSTIC TOMATO PIE



Rustic Tomato Pie image

Perk up your plate with this humble tomato pie. We like to use fresh-from-the-garden tomatoes and herbs, but store-bought produce will work in a pinch. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1-3/4 pounds mixed tomatoes, seeded and cut into 1/2-inch slices
1/4 cup thinly sliced green onions
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese
2 tablespoons minced fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 bacon strips, cooked and crumbled
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. , Place half of the tomatoes and half of the onions in crust. Combine mayonnaise, cheddar cheese, basil, salt and pepper; spread over tomatoes. Top with remaining onions and tomatoes. Fold crust edge over filling, pleating as you go and leaving an 8-in. opening in the center. Sprinkle with bacon and Parmesan cheese. Bake on a lower oven rack until until crust is golden and filling is bubbly, 30-35 minutes. Let stand 10 minutes before cutting. If desired, sprinkle with additional basil.

Nutrition Facts : Calories 325 calories, Fat 25g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 409mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

More about "cheddar tomato pie recipes"

TOMATO AND CHEDDAR PIE RECIPE | BON APPéTIT
tomato-and-cheddar-pie-recipe-bon-apptit image
2011-07-12 Spread half of mayonnaise mixture (about 1/3 cup) over. Repeat layering with 1 cup of cheese mixture, 1/2 of remaining tomato slices, and …
From bonappetit.com
4/5 (61)
Estimated Reading Time 2 mins
Servings 8
  • Whisk first 4 ingredients in a medium bowl. Using your fingertips, rub in butter until coarse meal forms and some small lumps remain. Stir in buttermilk and knead gently with your hands until dough forms. Wrap dough in plastic and chill for 1 hour.
  • Lay tomatoes in a single layer on a baking sheet lined with 2 layers of paper towels. Place another 2 layers of paper towels on top of tomatoes. Let stand for 30 minutes to drain.
  • Preheat oven to 425°. Roll out dough between 2 sheets of plastic wrap to an 11" round. Remove top layer of plastic wrap. Invert dough onto pie dish. Carefully peel off plastic wrap.
  • Toss both cheeses in a medium bowl until evenly incorporated. Reserve 1/4 cup of cheese mixture. Whisk scallion, mayonnaise, dill, vinegar, sugar, salt, and pepper in a small bowl.


TOMATO-CHEDDAR PIE RECIPE | MYRECIPES
2011-08-06 Step 1. Heat oven to 350ºF. For the crust, place the flour, baking soda, salt, and butter in a food processor fitted with a knife blade. Pulse until the butter is cut into small bits. …
From myrecipes.com
5/5 (1)
Total Time 1 hr 20 mins
Servings 6
  • Heat oven to 350ºF. For the crust, place the flour, baking soda, salt, and butter in a food processor fitted with a knife blade. Pulse until the butter is cut into small bits. With the motor running, slowly add the milk through the feed tube until the dough comes together and sits on the blade. Remove and divide in half. On a lightly floured counter, roll half the dough into an 11-inch round. Use it to line a 9-inch pie plate.
  • Layer the tomato slices, basil, and scallions in the pie shell. Top with half the Cheddar. In a small cup, combine the mayonnaise, lemon juice, salt, and a few grinds of pepper. Pour over the tomatoes and top with the remaining Cheddar. Roll out the remaining dough and place it on top of the filling, folding the edge under
  • and crimping it to seal. Cut 3 or 4 slits in the dough so the steam can escape. Bake for 45 to 50 minutes or until bubbly. (Cover lightly with foil if the crust begins to get too brown.) Remove from oven. Cool 10 minutes before cutting into wedges.


RECIPE: SAVORY HEIRLOOM TOMATO PIE - TASTING TABLE
2015-08-10 Preheat the oven to 425°. In a small bowl whisk the egg with a heavy pinch of salt. Remove the chilled dough and prick the bottom and sides with a fork. Brush the entire dough with the egg wash ...
From tastingtable.com


PAULA DEEN: BAKED TOMATO PIE RECIPE - SERVES 10
Directions. Preheat the oven to 350 °F. Spread the inside of the pie crust with the mustard. Layer half of the tomatoes in the crust and sprinkle with salt and pepper. Top with the Cheddar. Mix together the mayonnaise and Parmesan and spread on top of the pie. Bake until bubbly, about 20 minutes. Let cool.
From pauladeen.com


EASY TOMATO PIE RECIPE - HOW TO MAKE TOMATO PIE
2021-06-16 Pat the tomato slices dry, once again, then place 1/3 of the tomatoes in the bottom of the pie crust, overlapping them slightly to fit. Top with ½ of the mayonnaise mixture. Repeat with another layer of tomatoes and another layer of mayo mixture. Place the remaining tomatoes on top, pressing the last layer gently into the mayo mixture. Bake for 20 minutes.
From thepioneerwoman.com


GREEN TOMATO PIE WITH BACON-CHEDDAR CRUST RECIPE
Fill the pie: Sprinkle the cornmeal evenly over the bottom of the pie shell. Layer 3 sliced tomatoes over the bottom. Scatter half the bacon over the tomatoes. Repeat with another layer of 3 sliced tomatoes and the remaining bacon. In a medium bowl, mix together the mayonnaise, eggs, Cheddar, Parmesan, flour, cayenne, paprika, and scallions.
From wineandcountrylife.com


TOMATO CHEDDAR PIE - WILLIAMSON WINES
This simple, elegant appetizer is a delicious combination of tomato freshness and gooey cheesy goodness - Yum! Ingredients. Sheet Puff Pastry, thawed · 1 Ripe sungold or other heirloom tomatoes, sliced in half · 1 pint Sweet onion, finely diced · 1 cup Unsalted butter · 1 tablespoon Sharp cheddar, grated · 4 ounces Mayonnaise · 1/2 cup
From williamsonwines.com


PAULA DEEN: SAVORY TOMATO PIE RECIPE - SERVES 8
Preheat oven to 350 degrees. First, blanch the tomatoes and slice. Place the tomatoes in the colander to drain. Using a medium sized bowl, mix mayonnaise, cheddar cheese, mozzarella cheese, salt and pepper. Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Spread the mayonnaise and cheese mixture on top of the ...
From pauladeen.com


THE BEST TOMATO PIE | THE RECIPE CRITIC
2020-07-31 How to Make Tomato Pie. Prepare the Tomatoes: slice the tomatoes about 1/4-inch in thickness and lay them flat in a single layer on a paper towel-lined baking sheet. Cover the tomatoes in salt and then a top layer of paper towels and let sit for 10 minutes. Mix the Base: In a large bowl combine the shredded cheese, mayonnaise, fresh basil, and ...
From therecipecritic.com


TOMATO AND CHEDDAR PIE | BON APPéTIT
2011-08-15 By Bon Appétit. August 15, 2011. Facebook. Twitter. Email. Welcome to Meatless Monday, a column in which we feature vegetarian recipes …
From bonappetit.com


ROASTED TOMATO PIE WITH SHARP CHEDDAR - BROOKLYN SUPPER
2020-08-27 Use the tines of a fork to punch holes all over. Chill pie crust in the freezer for 30 minutes or longer. When ready to bake the pie, move two baking racks to the top half of the oven and preheat to 425 degrees F. Prep the tomatoes. Line a rimmed baking sheet with parchment and brush with olive oil.
From brooklynsupper.com


TOMATO PIE - A FAMILY FEAST®
2019-08-28 When ready to bake, preheat the oven to 350 degrees F. Spread the diced onion in the bottom of the pie crust. Spread the well-drained tomatoes over the onions, then sprinkle the basil over the tomatoes. In a medium bowl, combine the grated cheese, mayonnaise, hot sauce and a generous grind of black pepper.
From afamilyfeast.com


TOMATO CHEDDAR PIE - KATHERINESASSER.COM
2021-09-07 Layer the pie as follows: 1 cup of the cheddar parmesan mixture, one third of the tomato slices, half of the mayonnaise mixture, 1 cup of the cheddar parmesan mixture, another third of the tomato slices, the remaining mayonnaise mixture, 1 cup of the cheddar parmesan mixture, the remaining third of the tomato slices, and the reserved 1/4 cup of the cheddar …
From katherinesasser.com


TOMATO CHEDDAR PIE - CREATE THE MOST AMAZING DISHES
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


TOMATO PIE WITH PRE-MADE CRUST | THE FOODIE AFFAIR
Sprinkle corn meal on the bottom of the cooled pie crust. Add a layer of tomato slices on the bottom of the pie crust (overlap the slices). Sprinkle half of the garlic, basil on the tomatoes, and then half of the cheeses. Repeat the layering with the remaining ingredients. Bake for 30 minutes or until cheese is melted.
From thefoodieaffair.com


CHEDDAR TOMATO PIE RECIPE - COPYWRITERS' KITCHEN
Cheddar Tomato Pie Recipe. 1 unbaked pie shell: see Easy Homemade Pie Crust Recipe below or use a store-bought shell 3-4 medium tomatoes, peeled, seeded and sliced 1/2 cup scallions, sliced 1 cup cheddar cheese, grated 1/4 cup mayonnaise 1/2 teaspoon dried basil or oregano Kosher salt and fresh ground black pepper to taste . Preheat oven to 400 degrees. …
From copywriterskitchen.com


TOMATO CHEESE & PANCETTA SAVORY PIE - AN ITALIAN IN MY KITCHEN
2019-02-26 Pre-heat oven to 375 degrees (190 celsius), lightly grease a medium sized pizza pan or spring form pie plate 8-9 inches (22cm). Spread the pie pastry on prepared pan then brush the pastry with the melted butter, top with the thinly sliced mozzarella, sprinkle with the cubed pancetta and finally top with the halved grape or cherry tomatoes or ...
From anitalianinmykitchen.com


EASY TOMATO PIE - QUICK & CHEESY SOUTHERN TOMATO PIE RECIPE
2019-09-03 Place a double layer of paper towels on a baking sheet. Lay fresh tomato slices on top and gently press two more layers of paper towel over the tomatoes. Let stand for at least 30 minutes. Meanwhile mix together bisquick, 1/2 cup shredded cheese, garlic powder, basil, oregano, milk, and melted butter.
From mamagourmand.com


TOMATO PIE - JO COOKS
2020-08-23 Jo, tomato pie doesn’t get any better than this – thanks for a truly great recipe. I especially liked the use of sharp Cheddar, and the chopped tomatoes makes slicing the pie so much nicer – I used Romas. I also used about 1/4 cup chopped green onions and added 6 slices of cooked, drained, and chopped bacon, then sprinkled the top with about 1 tablespoon grated …
From jocooks.com


ROASTED TOMATO CHEDDAR PIE — THE DALEY PLATE
2019-08-15 Roast for 15 minutes until most juices have evaporated. Remove from oven, set aside, and lower heat to 350F (180C). In a skillet over medium-high heat, cook bacon until crispy and drain on a paper towel. Discard most of the fat from the skillet, add onions and sauté for 5-10 minutes until golden. Allow to cool.
From thedaleyplate.com


THE BEST TOMATO PIE - TASTES BETTER FROM SCRATCH
2018-07-05 Instructions. Preheat oven to 350 degrees F. Place the tomatoes in a colander in the sink in a single layer. Sprinkle with salt and allow them to rest for 10 minutes. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out.
From tastesbetterfromscratch.com


TOMATO CHEDDAR PIE RECIPE
Tomato cheddar pie recipe. Learn how to cook great Tomato cheddar pie . Crecipe.com deliver fine selection of quality Tomato cheddar pie recipes equipped with ratings, reviews and mixing tips. Get one of our Tomato cheddar pie recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Veggie shepherds pie with sweet potato mash …
From crecipe.com


TOMATO PIE WITH CHEDDAR CHEESE - CREATE THE MOST AMAZING DISHES
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


SOUTHERN TOMATO PIE RECIPE (TRULY THE BEST!) - OH SWEET BASIL
2019-08-11 Layer 1/3 of the tomato slices, 1/3 of the cheese mixture, and 1/3 of the basil. Repeat layers. In a small bowl combine remaining 1/4 cup cheddar cheese, 1/4 cup mozzarella cheese and 1/4 cup mayonnaise. Dot over the final layer of tomatoes. Reduce oven heat to 350 degrees F and bake the pie uncovered for 30-35 minutes.
From ohsweetbasil.com


ULTIMATE TOMATO PIE - TASTE OF THE SOUTH
2020-07-06 Reserve 1 tablespoon drippings in skillet and heat over medium-high heat. Add onion; cook until lightly browned around the edges, about 6 minutes. Spoon onion into a small bowl; let cool completely. Line 2 baking sheets with paper towels. Arrange tomato slices in a single layer on prepared pans; sprinkle with 1 teaspoon salt.
From tasteofthesouthmagazine.com


TOMATO PIE {SAVORY DINNER PIE} - SPEND WITH PENNIES
2018-09-16 Sprinkle ¼ cup mozzarella cheese on the bottom and bake for 10 minutes until lightly browned. Cool completely. Combine ¼ cup cheddar cheese and ¼ cup mozzarella cheese in a small bowl. Sprinkle tomato slices with garlic powder, oregano, and black pepper to taste. Layer ½ of the tomato slices, ½ of the cheese mixture, and ½ of the basil.
From spendwithpennies.com


CHEDDAR-TOMATO PIE | RECIPESTY
Place sliced tomatoes in the pie shell, sprinkle with Italian seasoning, then place the sliced onions on top. In a small bowl, mix the mayonnaise and cheese together. Spread on …
From recipesty.com


TOMATO PIE WITH CHEDDAR HERB CRUST - TOMATO PIE RECIPE
2019-08-14 cheddar herb crust. Add the flour, sugar and salt to a food processor and pulse just until combined. Add in the garlic powder and herbs and pulse again. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces and cheese into the food processor and pulse until small coarse crumbs remain.
From howsweeteats.com


CHEDDAR-TOMATO PIE | RECIPE | TOMATO PIE, TOMATO DISHES, RECIPES
May 25, 2017 - An easy and delicious pie made with tomatoes, sliced onions, mayonnaise and cheddar cheese. May 25, 2017 - An easy and delicious pie made with tomatoes, sliced onions, mayonnaise and cheddar cheese. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


TOMATO, CHEDDAR, AND BACON PIE RECIPE | SOUTHERN LIVING
Crust. 2 ¼ cups self-rising soft-wheat flour (such as White Lily) 1 cup cold butter, cut up. 8 cooked bacon slices, chopped. ¾ cup sour cream. Filling. 2 ¾ pounds assorted large tomatoes, divided. 2 teaspoons kosher salt, divided. 1 ½ cups (6 oz.) freshly shredded extra-sharp Cheddar cheese.
From southernliving.com


TOMATO CHEDDAR PIE - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
Place sliced tomatoes in the pie shell, sprinkle with Italian seasoning, then place the sliced onions on top. In a small bowl, mix the mayonnaise and cheese together. Spread on top of the tomatoes and onions. Bake in preheated oven for 35 minutes.
From therecipes.info


CHEDDAR-TOMATO PIE - TOMATOES
Place sliced tomatoes in the pie shell, sprinkle with Italian seasoning, then place the sliced onions on top. In a small bowl, mix the mayonnaise and cheese together. Spread on …
From worldrecipes.org


TOMATO PIE WITH BACON - SPICY SOUTHERN KITCHEN
2019-06-08 Let pie crust sit at room temperature for 20 minutes. Preheat oven to 375 degrees. Poke bottom of pie crust with fork. Brush with egg white. Bake for 12 minutes. Let cool. Place tomato slices in a colander and sprinkle with kosher salt. Let sit …
From spicysouthernkitchen.com


CHEDDAR-DILL TOMATO PIE - TASTE OF THE SOUTH
2018-06-21 Pat dry with paper towels. In a small bowl, stir together mayonnaise, 2 tablespoons dill, onion, pepper, and remaining ½ teaspoon salt. In another small bowl, combine cheeses. Preheat oven to 375°. Sprinkle bottom of a 10-inch cast-iron skillet with remaining 1 teaspoon cornmeal. Let dough stand at room temperature until slightly softened ...
From tasteofthesouthmagazine.com


TOMATO CHEDDAR PIE RECIPE - ALL INFORMATION ABOUT HEALTHY …
Tomato and Cheddar Pie Recipe | Bon Appétit best www.bonappetit.com. Sprinkle cornmeal evenly over bottom of crust, then top with 1/2 cup cheese mixture. Arrange 1/3 of tomatoes over cheese, overlapping as needed. Spread half of mayonnaise mixture (about 1/3 cup)...
From therecipes.info


ROASTED TOMATO CHEDDAR PIE - TILLAMOOK
1 8-inch pre-baked pie crust . 2lbs heirloom tomatoes, sliced . 1/2 teaspoon salt . 1 teaspoon cracked pepper . 4 strips bacon . 1 medium yellow onion, thinly sliced . 1/2 lbTillamook Farmstyle Thick Cut Sharp Cheddar Shredded Cheese. 1/2 cup mayonnaise . 1/4 cup chopped herbs (basil, chives, oregano) plus extra to serve . 1/4 cup sun dried ...
From tillamook.com


BEST MEXICAN BEEF PIE WITH CHEDDAR CRUST RECIPES | FOOD NETWORK …
2013-10-02 Step 7. Once the second is rolled out, fill your pie with the cooled meat filling. Top with the second dough disc and trim excess crust. Flute the edges. Cut 5 air holes out from the top crust and brush with the egg wash. Step 8. Bake in an oven preheated to 350°F for 40-45 minutes, or until the dough is nice and golden.
From foodnetwork.ca


TOMATO CHEDDAR AND BACON PIE | HOW TO FEED A LOON
2014-08-04 Instructions. Cook the bacon in a skillet until crisp, set aside to cool on paper towels. Pre-heat overn to 380 F. Place a layer of tomato slices on the bottom of the pre-cooked crust and season with salt and pepper. Top with a layer of onion slices and cheese. Repeat this process.
From howtofeedaloon.com


Related Search