Garden Fresh Tomato And Bacon Pie Recipes

TOMATO BACON PIE

Steps:

• Bake pastry shell according to package directions; cool. Place tomatoes in the crust; sprinkle with bacon. In a small bowl, combine the cheese and mayonnaise. Spoon over bacon in the center of pie, leaving 1 in. around edge. , Bake at 350° for 30-40 minutes or until golden brown (cover edges with foil if necessary to prevent over browning).

BACON AND TOMATO PIE RECIPE

Steps:

• Preheat the oven to 350 degrees. Prick the bottom and sides of a pie crust with a fork. Bake for 10 to 12 minutes or until the crust is light brown. Remove from heat.
• Layer tomatoes, scallions, and basil on the bottom of the pie crust. Sprinkle with salt and pepper.
• In a medium bowl, mix mozzarella cheese, cheddar cheese, mayonnaise, and bacon. Spread the cheese mixture evenly over tomato mixture.
• Bake for 30 minutes or until a knife inserted in the center comes out clean.

COUNTRY TOMATO AND BACON PIE

Steps:

• If using a frozen pie crust, you'll need to let it defrost on the counter for about 10 minutes, then prick the crust with a fork (this keeps the crust from getting too puffy while baking).
• Then bake it using the instructions on the back of your package (usually 400F degrees for about 10-12 minutes).
• If using my Wham Bam Pie Crust, you'll prepare as directed, prick the crust with a fork, and then prebake at 400F degrees for about 10-12 minutes.
• Allow crust to cool slightly.
• Turn oven down to 350F degrees.
• Start layering tomato slices on the bottom of the pie.
• Season with some freshly ground black pepper.
• Then top with green onions, basil and crumbled bacon.
• In a bowl, combine mayonnaise with shredded cheese.
• Spread the cheese mixture on top of your pie.
• Bake at 350F degrees for about 30-35 minutes (until golden brown).
• If the the edges of your pie crust are becoming too brown while baking, you may want to put some aluminum foil around the edges of the pie, just covering the crust for the duration of baking.

TOMATO BACON PIE

Steps:

• Bake pastry shell according to package directions; cool.
• Place tomatoes in the crust; sprinkle with bacon. In a bowl cmobine the mayonnaise and cheese. Spoon over bacon in the center of pie, leaving 1 inch around edge. Bake at 350 for 30-40 minutes or until golden brown. Cover edges with foil if necessary to prevent over browning.

HEIRLOOM TOMATO PIE

Steps:

• Make the crust: Pulse the flour, cornmeal and fine salt in a food processor to combine. Add the butter and 3 tablespoons manchego; pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 4 tablespoons ice water and pulse until the dough comes together; add 1 more tablespoon ice water if necessary. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, about 45 minutes.
• Put the dough between 2 sheets of parchment paper and roll into a 13-inch round. Transfer the dough to a 9 1/2-inch deep-dish pie plate. Fold the overhang under itself and crimp the edges. Pierce the bottom of the crust all over with a fork. Refrigerate until firm, about 20 minutes. Meanwhile, preheat the oven to 350 degrees F.
• Line the crust with foil, then fill with dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and beans and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack to cool.
• Make the filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool. Meanwhile, thinly slice the tomatoes; toss with 1 teaspoon kosher salt in a colander. Let drain, gently tossing occasionally, about 30 minutes.
• Increase the oven temperature to 375 degrees F. Combine the remaining 3/4 cup manchego, the mozzarella, mayonnaise, breadcrumbs, 2 tablespoons each chives and parsley, the thyme, 1/4 teaspoon each kosher salt and pepper, and the sauteed onion in a bowl. Spread in the crust. Arrange the tomatoes on top. Drizzle with the remaining 1 tablespoon olive oil and season with pepper. Bake until the tomatoes are browned, about 50 minutes. Top with the remaining 1 tablespoon each chives and parsley.

FRESH TOMATO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake the pastry shell for 8 to 10 minutes or until browned.
• Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
• In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.
• Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.

RUSTIC TOMATO PIE

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.