GINA'S SUMMER TOMATO PIE
My husband & I saw this on "Down Home with the Neelys" on The Food Network the other night & thought it looked good. Tried it last night & boy were we right. It was delicious, both hot out of the oven & when it had cooled to room temperature. We were full from dinner but there were 2 pieces still on the pan, couldn't resist & they were just as good as the first bite if not more. Hope you enjoy this too.
Provided by Jackie 6
Categories European
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 deg. Line a baking sheet with parchment paper.
- Sprinkle flour on a work surface.
- Roll out pie dough to form a 10-inch circle & place on baking sheet.
- Overlap & alternate the different tomatoes & mozzarella (I only had red tomatoes) in the center of the dough, leaving a 3-inch border.
- Scatter the basil leaves on top.
- Sprinkle with salt & pepper & red pepper flakes.
- Fold the uncovered edges of the dough inward over the filling to create a pleated crust.
- Brush edges & top with olive oil. (Look at my pictures, watch out for holes in the edges, the water from the tomatoes will leak out.).
- Place in the oven & bake for 35 minutes.
- After about 10 minutes check for leaks & plug them.
- Remove from the oven to a cutting board.
- Slice & serve.
Nutrition Facts : Calories 357.2, Fat 23.4, SaturatedFat 10.8, Cholesterol 44.8, Sodium 586.1, Carbohydrate 22, Fiber 1.7, Sugar 3.1, Protein 15.5
GINA'S MEMPHIS MUD PIE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Melt the chocolate and the butter in a double boiler. Stir continuously until combined and smooth.
- Using a stand mixer, beat the eggs, sugar, corn syrup and salt on medium-high speed until it lightens and doubles in volume, about 2 to 3 minutes. Mix in the melted chocolate mixture and fold in the pecans. Pour into the chocolate wafer crust and bake until the filling is just set, about 35 to 40 minutes.
- Remove from the oven and let cool. The pie will fall slightly. Once cool refrigerate until well chilled, roughly 1 1/2 hours.
- In a medium bowl add the heavy cream, sugar and vanilla extract and beat until soft peaks form. Top the chilled pie with the whipped cream, makng a nice mound on top of the pie. Garnish the top with shaved chocolate and finely chopped pecans. Serve immediately.
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
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 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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