Heirloom Tomato 3 Cheese Pie Recipes

HEIRLOOM TOMATO PIE

Heirloom Tomato Pie image

My green-thumb neighbors like to share produce with me. I return the delicious favor by baking tomato pies for all. -Angela Benedict, Dunbar, West Virginia

Provided by Taste of Home

Categories Side Dishes

Time 1h50m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1-1/4 pounds heirloom tomatoes (about 4 medium), cut into 1/4-inch slices
3/4 teaspoon salt, divided
1-1/2 cups shredded extra-sharp cheddar cheese
3/4 cup all-purpose flour
1/4 cup cold butter, cubed
1 to 2 tablespoons half-and-half cream
5 bacon strips, cooked and crumbled
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup loosely packed basil leaves, thinly sliced
2 tablespoons minced fresh marjoram
1-1/2 teaspoons minced fresh thyme
1/2 teaspoon garlic powder
1/8 teaspoon coarsely ground pepper

Steps:

Preheat oven to 350°. Place tomato slices in a single layer on paper towels; sprinkle with 1/2 teaspoon salt. Let stand 45 minutes. Pat dry., Meanwhile, place cheese, flour and remaining salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add just enough cream to form moist crumbs. Press dough onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom. Gently press bacon into dough. Bake 20-22 minutes or until light brown. Cool on a wire rack., In a large bowl, beat cream cheese, herbs and garlic powder until blended. Spread over crust. Top with tomato slices; sprinkle with pepper. Bake 35-40 minutes longer or until edges are golden brown and tomatoes are softened. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 320 calories, Fat 25g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 603mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.

HEIRLOOM TOMATO PIE

Heirloom Tomato Pie image

Provided by Food Network Kitchen

Time 3h45m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 cup all-purpose flour
3/4 cup yellow cornmeal
3/4 teaspoon fine salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
3/4 cup plus 3 tablespoons shredded manchego cheese
2 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
2 1/4 pounds mixed heirloom tomatoes
Kosher salt
3/4 cup shredded mozzarella cheese
1/4 cup mayonnaise
3 tablespoons breadcrumbs
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
Freshly ground pepper

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.

HEIRLOOM TOMATO 3 CHEESE PIE

HEIRLOOM TOMATO 3 CHEESE PIE image

Categories Tomato Bake Vegetarian Quick & Easy Healthy

Yield 6-8 slices 4-6

Number Of Ingredients 8

Ingredients

1 baked flaky pie crust (deep dish is even nicer)
6 heirloom tomatos very thinly sliced
1 cup of real mayonnaise
1 cup of gouda cheese grated
1 cup of white cheddar grated
1/2 cup mozarella grated
a bunch of fresh basil
sea salt and 5 pepper medly coarse ground

Steps:

Cook pie crust just till lightly golden Let cool slightly Sliced tomatos thin - set aside Mix in a bowl - mayonnaise and all 3 cheeses - set aside. chop basil fine and mix in salt & pepper. Layer tomatoes - sprinkling basil mix in between each layer till an inch from the top of the pie. (when layering this is when you could add ham or bacon) Frost with mayo/cheese mixture making sure it is tight to the crust - just like frosting a cake. Bake 350 degrees till golden brown Let rest for 10-15 minutes to set. Served with a great mixed herb salad and fresh pear slices from the garden or a great hearty soup for fall.

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