Eggplant Corn And Tomato Pie Recipes

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EGGPLANT AND TOMATO PIE



Eggplant and Tomato Pie image

Tomatoes have another week or so to go in most farmers' markets. This robust summer pie, topped with a layer of tomato slices flecked with thyme, is a nice party piece. It also packs well once cooled, so take leftovers to work for lunch.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 2h

Yield 1 pie, serving 6 generously

Number Of Ingredients 11

1 Whole Wheat Yeasted Olive Oil Crust (1/2 recipe)
1 1/2 pounds eggplant (2 medium)
Salt and freshly ground pepper
2 eggs
1/3 cup milk
1 1/2 cups marinara sauce
2 teaspoons fresh thyme leaves
2 ounces Gruyère, grated (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)
2 medium-size fresh tomatoes, in season, sliced
2 tablespoons extra virgin olive oil

Steps:

  • Line a lightly oiled 9- or 10-inch tart pan with the dough. Using a fork, pierce at regular intervals to allow for even baking. Refrigerate or freeze until ready to prebake and fill.
  • Heat the oven to 450 degrees Fahrenheit. Slice the eggplant about 1/3 inch thick and toss with salt to taste and 1 tablespoon olive oil. Line 1 to 2 baking sheets (as needed) with foil and brush the foil with olive oil. Lay the eggplant slices on the foil in 1 layer. Roast in the hot oven for 15 to 20 minutes, until the slices are soft when pierced with a knife and browned in spots. Remove from the oven and carefully fold the foil up over the eggplant slices (be careful not to burn yourself!). Crimp the edges of the foil and allow the eggplant to steam for another 15 to 20 minutes. It should now be completely cooked. Turn the oven down to 350 degrees.
  • Beat together the eggs in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust with the beaten egg and place in the oven for 10 minutes. Remove from the oven and set aside.
  • Whisk the milk into the eggs. Add salt (I usually use about 1/2 teaspoon) and pepper. Spread 1/4 cup tomato sauce over the bottom of the crust. Top with a layer of eggplant slices. Season with salt and pepper. Spoon one third of the remaining sauce over the eggplant and sprinkle with thyme, Parmesan, and half of the Gruyère. Repeat the layers one or two more times, depending on the size of your eggplant slices, ending with the Gruyère. Pour on the egg and milk mixture. It should seep down into the layers; if it looks like it's not moving and going to overflow the crust, use a fork to create some holes so it does seep down. Arrange the sliced tomatoes on top and sprinkle any remaining thyme over the tomatoes. Drizzle on 1 tablespoon of olive oil. Place in the oven and bake for 40 to 45 minutes, until set and bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm, or room temperature.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 628 milligrams, Sugar 10 grams, TransFat 0 grams

EGGPLANT TOMATO PIE



Eggplant Tomato Pie image

Make and share this Eggplant Tomato Pie recipe from Food.com.

Provided by StarFire22

Categories     Savory Pies

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 eggplant, cubed 1-inch
2 tablespoons olive oil, divided
1 tablespoon aged balsamic vinegar
1 onion, diced
2 garlic cloves, sliced finely
2 medium tomatoes, sliced or 8 ounces cherry tomatoes, halved
2 eggs, beaten
1 tablespoon butter, melted
1 tablespoon pesto sauce
1/4 cup parmesan cheese, finely grated
1/2 cup sartori balsamic bellavitano reserve cheese
1/2 cup Italian breadcrumbs
1/4 cup fresh basil leaf, sliced into thin strips
salt and pepper

Steps:

  • Heat oven to 500 degrees.
  • Line baking sheet with foil and lightly grease.
  • In large skillet, place 1 tablespoon olive oil, balsamic vinegar and eggplant and stir to coat thoroughly (no heat).
  • Place eggplant cubes onto baking sheet, place in hot oven for 15 minutes, stirring once, until tender and lightly carmelized.
  • Set aside skillet with reserved oil/vinegar
  • Remove cooked eggplant to bowl and mash.
  • Lower oven to 375 degrees.
  • Saute onion in oil/vinegar mixture until caramelized, adding more oil if necessary.
  • Turn off heat on skillet and stir in garlic letting it sit 5 minutes.
  • Fold eggs, butter, pesto, and breadcrumbs into eggplant.
  • Grease a pie pan and place a layer of sliced tomato to cover bottom.
  • Combine cheeses and sprinkle 1/2 over tomatoes.
  • Cover with eggplant mixture.
  • Add layer of remaining cheese.
  • Sprinkle finely sliced basil over cheese and top with layer of tomatoes.
  • Bake 30 minutes until set, remove from oven and cool 10 - 15 minutes.

Nutrition Facts : Calories 205.3, Fat 12.3, SaturatedFat 4.7, Cholesterol 76.9, Sodium 376.4, Carbohydrate 16.4, Fiber 3.9, Sugar 4.7, Protein 8.4

EGGPLANT, CORN, AND TOMATO PIE



Eggplant, Corn, and Tomato Pie image

Make and share this Eggplant, Corn, and Tomato Pie recipe from Food.com.

Provided by La Dilettante

Categories     Vegetable

Time 45m

Yield 12 , 12 serving(s)

Number Of Ingredients 13

1 large eggplant, peeled and cubed
1 (14 1/2 ounce) can golden sweet corn, drained
1 (14 1/2 ounce) can stewed sliced tomatoes, drained
1 medium onion, chopped
1/2 cup green bell pepper, chopped
2 garlic cloves, minced
3 tablespoons butter
1 cup italian-style seasoned breadcrumbs
1 cup cheddar cheese, shredded
2 eggs
2 teaspoons italian seasoning
1 teaspoon crushed red pepper flakes
salt

Steps:

  • Boil eggplant cubes until soft, about 20 minutes. Drain in colander. In a skillet, melt butter and saute onion, pepper, and garlic. Add seasonings.
  • Mix everything in a large bowl and pour into a buttered 8"x12" baking dish. Bake at 350 until browned and set, about 25 minutes.

TOMATO AND CORN CUSTARD PIE



Tomato and Corn Custard Pie image

Provided by Food Network Kitchen

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 14

1 round refrigerated pie dough (half of a 14-ounce package)
2 beefsteak tomatoes (about 12 ounces)
Kosher salt
2 tablespoons unsalted butter
2 ears of corn, kernels cut off (1 to 1 1/2 cups)
1 cup heavy cream
3 large eggs, lightly beaten
6 scallions, chopped
1 cup grated sharp cheddar cheese (about 4 ounces)
Freshly ground black pepper
1/2 cup panko breadcrumbs
1 teaspoon chopped fresh thyme
1/2 teaspoon paprika
Pinch of cayenne pepper

Steps:

  • Position racks in the middle and upper third of the oven and preheat to 350 degrees F. Line a 9-inch pie plate with the dough, crimping the edge with your fingers. Poke the bottom of the crust all over with a fork. Line with foil and fill with pie weights or dried beans. Bake on the middle rack until golden around the edge, about 20 minutes. Remove the foil and weights; continue baking until golden all over, about 10 more minutes.
  • Meanwhile, core the tomatoes and cut into 1/2-inch wedges; toss with 1 1/2 teaspoons salt. Spread the tomatoes in a single layer on paper towels to drain until ready to use.
  • Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the corn and cook, stirring occasionally, until tender, about 5 minutes. Transfer 1/2 cup of the corn to a large bowl.
  • Add the heavy cream to the saucepan with the remaining corn and bring to a simmer. Carefully transfer the mixture to a blender and puree until smooth; transfer to the bowl with the corn. Whisk in the eggs, half each of the scallions and cheese, and a few grinds of black pepper; pour into the crust. Bake on the middle rack until the custard is just set, 35 to 40 minutes. Remove from the oven and increase the temperature to 400 degrees F.
  • Mix the remaining scallions and cheese, the panko, thyme, paprika, cayenne and 1/4 teaspoon each salt and black pepper in a bowl. Sprinkle 1/4 cup of the mixture on top of the pie. Pat the tomato wedges with paper towels to absorb the excess moisture, then coat with the remaining panko mixture and arrange on top of the tart. Sprinkle any remaining panko on top; dot with the remaining 1 tablespoon butter. Return to the oven on the upper rack and bake until the top is golden, about 15 minutes. Let cool 30 minutes before slicing.

EGGPLANT AND TOMATO CASSEROLE



Eggplant and Tomato Casserole image

This is a delicious, easy-to-make, vegetarian casserole! Eggplant, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped off with bread crumbs. There are a million variations and additions that you can make to this recipe! Be creative!

Provided by LPATTERSON1978

Categories     Side Dish     Casseroles

Time 50m

Yield 4

Number Of Ingredients 9

1 medium eggplant, sliced into 1/4 inch rounds
salt to taste
3 tablespoons olive oil
1 small onion, halved and sliced
4 medium tomatoes, sliced
¼ cup balsamic vinegar
2 tablespoons olive oil
1 cup dry bread crumbs for topping
salt and pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid.
  • Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
  • Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish. Place some tomato slices over the eggplant, and then a few slices of onion. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
  • Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.

Nutrition Facts : Calories 328.6 calories, Carbohydrate 36.1 g, Fat 18.8 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 2.7 g, Sodium 212.6 mg, Sugar 12.3 g

TOMATO EGGPLANT BAKE



Tomato Eggplant Bake image

Cheesy and delicious, this casserole features a crisp crumb topping. It's a good meatless entree for a summer-time meal.-Faye Wortman, Evansville, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1 medium eggplant (1 pound), peeled and cut into 1/2-inch slices
Salt to taste
1 large tomato, sliced
1 medium onion, sliced
6 tablespoons butter, melted, divided
1/2 teaspoon dried basil
1/2 cup dry bread crumbs
4 slices mozzarella cheese, cut into thirds
2 tablespoons grated Parmesan cheese

Steps:

  • Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.

Nutrition Facts : Calories 245 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 318mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.

TOMATO AND CORN PIE



Tomato and Corn Pie image

Provided by Maggie Ruggiero

Categories     Food Processor     Tomato     Brunch     Bake     Vegetarian     Lunch     Cheddar     Corn     Summer     Butter     Gourmet

Yield Makes 6 (light lunch or brunch) servings

Number Of Ingredients 14

2 cups all-purpose flour
1 tablespoon baking powder
1 3/4 teaspoons salt, divided
3/4 stick cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 cup whole milk
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 3/4 pounds beefsteak tomatoes, peeled and sliced crosswise 1/4 inch thick, divided
1 1/2 cups corn (from about 3 ears), coarsely puréed in a food processor, divided
2 tablespoons finely chopped basil, divided
1 tablespoon finely chopped chives, divided
1/4 teaspoon black pepper, divided
7 ounces coarsely grated sharp Cheddar (1 3/4 cups), divided
Equipment: a 9-inch glass pie plate

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 CORN PIE



Tomato and Corn Pie image

Categories     Cheese     Tomato     Vegetable     Brunch     Bake     Vegetarian     Lunch     Cheddar     Corn     Summer     Gourmet

Yield Makes 6 light-lunch or brunch servings

Number Of Ingredients 13

2 cups all-purpose flour
1 tablespoon baking powder
1 3/4 teaspoons salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 cup whole milk
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 3/4 lb beefsteak tomatoes, peeled (see cooks' note for mountain jam ) and sliced crosswise 1/4 inch thick
1 1/2 cups corn (from about 3 ears), coarsely puréed in a food processor
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh chives
1/4 teaspoon black pepper
7 oz coarsely grated sharp Cheddar (1 3/4 cups)

Steps:

  • Whisk together flour, baking powder, and 3/4 teaspoon salt in a bowl, then blend in 3/4 stick cold butter 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 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 a 9-inch glass pie plate, patting with your fingers to fit (there will be just enough dough to line plate without an overhang). Discard plastic wrap.
  • Preheat oven to 400°F.
  • 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, 1/8 teaspoon pepper, and 1/2 teaspoon salt. Repeat layering with remaining tomatoes, corn, basil, chives, pepper, and salt, 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 2 teaspoons melted butter.
  • Bake pie in middle of oven until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.

EGGPLANT TOMATO PIE RECIPE



EGGPLANT TOMATO PIE Recipe image

Provided by ngaldi

Number Of Ingredients 10

1 eggplant 1 eggplant
2 tomatoes, sliced
1 onion, diced
2 cloves garlic
Breadcrumbs
1 egg 1 egg
1 tablespoon butter, melted
1 tablespoon pesto
Cheddar cheese, shredded
Fresh parsley

Steps:

  • Peel and cube eggplant, boil until soft and tender, then drain water and mash. Add diced onion, garlic, breadcrumbs, egg, melted butter and pesto to the mash; mix well. Grease a pie pan. Slice one tomato and layer on bottom of pan. Add the eggplant mixture. Slice the remaining tomato and layer on top of eggplant mixture. Add shredded cheddar cheese and sprinkle with fresh parsley. Bake at 350°F for 30 minutes or until golden brown.

ZUCCHINI, CORN, AND TOMATO PIE



Zucchini, Corn, and Tomato Pie image

Still trying to figure out what to do with the zucchini? Here's a great dish that is absolutely delicious!

Provided by Kim Graber

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Yield 6

Number Of Ingredients 7

1 ½ cups grated zucchini
¾ cup buttermilk baking mix
1 tomato, chopped
½ cup fresh corn kernels
½ cup diced onion
¾ cup shredded Cheddar cheese
2 eggs, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9 inch pie plate.
  • In a medium bowl mix zucchini, buttermilk baking mix, tomato, corn, onion, cheese and eggs together.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes. Do not cover the dish while it is cooking. Serve warm.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 16.8 g, Cholesterol 76.8 mg, Fat 6.8 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 3.6 g, Sodium 406.2 mg, Sugar 2.9 g

ROASTED EGGPLANT AND TOMATO PASTA



Roasted Eggplant and Tomato Pasta image

This summery pasta is just as much about the vegetables as it is about the pasta itself. The star of the dish is the roasted eggplant, which caramelizes and softens in the oven. Those tender browned cubes then get tossed with cooked pasta and a quickly made sauce of fresh grated tomatoes, capers and chile flakes. Because the tomatoes need to be ripe and soft enough to fall into a purée when you rub the cut sides over the holes of a grater, heirloom tomatoes (which haven't been bred for sturdiness during shipping) are a good choice here. But any juicy, flavorful, fleshy tomatoes will work. The cheese at the end is strictly optional, as is the butter. If you don't eat dairy, feel free to leave them out.

Provided by Melissa Clark

Categories     pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

1 3/4 pounds eggplant, cut into 1-inch cubes
1 to 2 banana or Italian frying peppers, halved, seeded and thinly sliced
4 tablespoons extra-virgin olive oil, more for drizzling
Kosher salt
12 ounces pasta, such as campanelle or farfalle
2 pounds very ripe heirloom tomatoes, halved through their equators
1 to 2 fat garlic cloves, grated on a Microplane or minced
Large pinch crushed red pepper flakes
2 tablespoons brine-packed capers, drained
2 tablespoons unsalted butter (optional)
Grated ricotta salata or Parmesan cheese, for serving (optional)
Fresh mint or basil leaves, for serving

Steps:

  • Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.
  • Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.
  • Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.
  • Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.
  • Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.
  • Serve pasta drizzled with a little more oil and the herbs.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 1 gram, Carbohydrate 57 grams, Fat 1 gram, Fiber 8 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 834 milligrams, Sugar 11 grams

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.

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From anitalianinmykitchen.com


CORN AND TOMATO PIE - CLOSET COOKING
2011-09-08 1 tablespoon butter, melted. directions. Mix the corn, tomatoes, bacon, mayo, green onions, basil, cheddar cheese and cayenne and season with salt and pepper. Fit one of the pie crusts into a 9 inch pie plate, pour in the corn and tomato mixture and fit the remaining pie crust on top folding it over the edges of the bottom one and crimping to ...
From closetcooking.com


TOMATO AND CORN PIE – SMITTEN KITCHEN
2009-08-27 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. Do ahead: Pie can be baked 1 day ahead and chilled. Reheat in a 350°F oven until warm, about 30 minutes.
From smittenkitchen.com


EGGPLANT WITH CORN AND FETA ⋆ 100 DAYS OF REAL FOOD
2019-11-05 Preheat the oven to 200°F. Cut the eggplant into even round slices about 1⁄4 inch thick. Place two clean plates side by side and pour the flour onto one of the plates. Coat both sides of the eggplant slices with flour and lay them on the other plate. Put a large sauté pan (with a lid) on the stove over medium heat.
From 100daysofrealfood.com


EASY TOMATO PIE RECIPE - HOW TO MAKE TOMATO PIE
2021-06-16 Preheat the oven to 425˚. Sprinkle the cornmeal over the bottom of the crust. 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.
From thepioneerwoman.com


CORN AND TOMATO PIE - SLY ROOSTER
2015-09-14 Line the bottom of a 9-inch pie plate with a sheet of pie crust, or if using homemade dough, divide in half and roll out 1 ball into a 12-inch round (1/8 inch thick). Place the rolled out dough into pie plate. Pat with your fingers to fit (trim any …
From slyrooster.com


TOMATO & CORN BISCUIT PIE - DINNER WITH JULIE
2017-09-12 2 cups grated aged cheddar. milk or cream, for brushing (optional) 1. Preheat the oven to 400F. 2. In a large bowl, combine the flour, baking powder and salt. Add the butter and blend it with a fork or rub it in with your fingers. Add the milk and stir by hand just until you have a …
From dinnerwithjulie.com


GRILLED EGGPLANT CORN TOMATOES WITH GARLIC | LAST INGREDIENT
2020-08-06 Move to a cooler spot on the grill over indirect heat. Grill for 25-30 minutes until the cloves are tender. While the garlic is cooking, toss the eggplant, corn and tomatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Grill the corn until it is lightly charred about 5-7 minutes.
From lastingredient.com


CRUNCHY EGGPLANT AND CORN SALAD WITH MINT AND FETA RECIPE
Directions. Step 1. Preheat oven to 400°F. Combine breadcrumbs, 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl; toss to coat. Set aside. Cut kernels from corn cobs ...
From foodandwine.com


EGGPLANT TOMATO PIE - DRINKSFEED
2018-04-09 Directions. Peel and cube eggplant, boil until soft, and tender, then drain water and mash. Add diced onion, garlic, breadcrumbs, egg, melted butter, and pesto to the mash; mix well. Grease a pie pan. Slice one tomato and layer on the bottom of …
From drinksfeed.com


20+ RECIPES WITH CORN & TOMATOES | EATINGWELL
2020-08-24 Celebrate the end of summer with these recipes featuring corn and tomatoes. Corn and tomatoes make a delicious pairing that adds a boost of color to any dish. Whether it's in a salad or used as a topping, this combination is bright and fresh. Recipes like Corn Risotto with Tomatoes & Spinach and Grilled Chicken Thighs with Summer Corn Salad are healthy, tasty …
From eatingwell.com


SWEET CORN AND TOMATO PIE - WALLACE'S GARDEN CENTER
Place tomato slices on a paper towel and sprinkle with salt; set aside. Whisk together the Duke’s mayonnaise, sour cream, lemon juice, basil, and pepper in a small bowl. Sprinkle the bottom of pie crust with ¼ cup cheese. Arrange half of the tomatoes over the cheese and sprinkle with corn. Cover the tomatoes with half of the mayonnaise mixture.
From wallacesgardencenter.com


TOMATO-CORN PIE RECIPE | EATINGWELL
Step 1. To prepare crust: Combine whole-wheat flour, all-purpose flour, 1/2 teaspoon each salt and pepper in a large bowl. Make a well in the center, add oil and water and gradually stir them in to form a soft dough. Wrap the dough in plastic and chill in …
From eatingwell.com


TOMATO CORN PIE – GARDEN & GUN
2018-08-03 Remove dough from refrigerator and roll out on a lightly floured surface into a 12-inch circle. Place it into a 9-inch pie plate and flute the edges. Preheat oven to 375 degrees. Place tomato slices on a paper towel and sprinkle with salt; set aside. Whisk together the Duke’s mayonnaise, sour cream, lemon juice, basil, and pepper in a small bowl.
From gardenandgun.com


TOMATO AND CORN PIE WITH FRESH BASIL - FROM A CHEF'S KITCHEN
2015-08-02 Bake 12 to 14 minutes or until crust is lightly browned. Reduce oven temperature to 375 degrees. Let crust cool. While the crust is baking, line a baking sheet with paper towels. Generously season the tomato slices with salt. Place on the paper towels to absorb the excess liquid that is drawn out by the salt.
From fromachefskitchen.com


VEGETARIAN EGGPLANT AND TOMATO SAUCE - SKINNYTASTE
2019-09-23 Heat oil over medium-high heat in a large deep skillet, when hot saute the garlic in olive oil. Add eggplant and cook about 3 minutes, until it begins to soften. Coarsely chop tomatoes and add them to the skillet along with the juices. Season with salt and pepper and simmer, uncovered about 15-20 minutes.
From skinnytaste.com


TOMATO, CORN, SQUASH AND EGGPLANT RECIPES FROM THE ARAB KITCHEN
2021-08-04 Celebrate summer tomatoes, corn, squash and eggplant with recipes from the Arab kitchen. By Reem Kassis. August 4, 2021 at 10:00 a.m. EDT. Photos by Tom McCorkle for The Washington Post; Food ...
From washingtonpost.com


TOMATO SLAB PIE WITH CORNMEAL AND PARMESAN CRUST
2022-05-24 Preheat oven to 350°F. In a food processor, mix together the flour, cornmeal and salt until combined. Add the butter and cheese and pulse until it forms pea sized chunks. Add a couple of tablespoons of water and pulse. Keep adding water a tablespoon at a time until the dough just comes together and forms a ball.
From cookingwithcarlee.com


TOMATO AND CORN PIE - I AM BAKER
2019-08-26 Before assembling, blot the tomatoes dry with paper towels. Combine cheese and flour and sprinkle evenly over the bottom of the crust. Top with 1/3 of the tomatoes. Sprinkle with half the corn and scallion, basil and cheddar cheese. Repeat layering again, finishing with a layer of tomatoes on the top.
From iambaker.net


TOMATO AND CORN CUSTARD PIE - CHEW NIBBLE NOSH | RECIPES, CORN …
Aug 29, 2018 - As I was getting ready to begin this post, it dawned on me that I seem to have a thing for tomato pies in the summertime. I've posted a couple of different versions, and here is yet another. I can honestly say that this one, right here, may …
From pinterest.com


GRILLED EGGPLANT, CORN AND BREAD SALAD WITH TOMATO-BASIL …
Stand each half, flat end down, on a cutting board and cut the kernels from the cob. Alternatively, remove the kernels using a kernel cutter. In a large bowl, combine the eggplant, corn kernels, the remaining 4 Tbs. basil and the bread cubes. Pour in the tomato vinaigrette and stir well. Transfer to a platter or serving bowl and serve immediately.
From williams-sonoma.com


CORN AND EGGPLANT VEGETABLE MEDLEY - SALAD IN A JAR
2022-01-16 Heat oil in large skillet. Saute onions and bell peppers until soft. Add corn and saute a couple of minutes until corn is slightly browned. Add eggplant. Saute and stir until eggplant starts to brown. Cover and allow to cook another 5-7 minutes or until eggplant begins to soften. Add tomatoes and cook another minute.
From saladinajar.com


EGGPLANT AND TOMATO AND CHEESE CASSEROLE - TASTY KITCHEN
In saucepan, melt butter and add onion and cook until tender, but not browned. To the eggplant, add the breadcrumbs, butter and onions, oregano, 3 eggs, beaten, some pepper and 1 teaspoon of salt. Add just less the one half of the cheese mixture and mix to combine. Butter or spray a shallow 2 quart casserole and place 1/2 of the sliced tomatoes ...
From tastykitchen.com


TOMATO PIE WITH FRESH CORN & HERBS RECIPE | MYRECIPES
Step 4. Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 10 minutes. Step 5. Whisk together mayonnaise, lemon juice, and 3/4 cup cheese in a small bowl. Step 6. Sprinkle 3/4 cup corn in bottom of crust; sprinkle with 1 Tbsp. basil, 1 1/2 tsp. chives, 1/4 tsp. salt, and 1/8 tsp. pepper.
From myrecipes.com


GROUND BEEF, CORN AND TOMATO PIE - RECIPE | COOKS.COM
2009-04-19 Add tomatoes and corn. Melt butter; stir in flour. Add these ingredients to the meat mixture; stir and cook until boiling. Season with sugar, chili powder, salt and paprika. Place in a greased, oven-proof dish. Top with pie crust, biscuits or slices of buttered bread. Place in a hot oven at 425 degrees until the top is done, about 20 minutes.
From cooks.com


ROASTED EGGPLANT, PEPPER AND TOMATO PASTA | RACHAEL RAY | RECIPE ...
Rachael Ray. Arrange the eggplant and peppers on a foil- and parchment-lined baking sheet, season with salt. Place crushed garlic in the middle of another foil- and parchment-lined tray and arrange the tomatoes around the garlic along with thyme, vinegar, salt and pepper. Spray both trays with EVOO. Roast 17 to 20 minutes with tomatoes on top ...
From rachaelrayshow.com


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