Puff Pastry Tomato Pie Recipes
PUFF PASTRY TOMATO PIE
Puff pastry is a fluffy and buttery base for a classic Southern tomato pie.
Provided by April
Categories Main Course
Time 50m
Number Of Ingredients 8
Steps:
- If you haven't already, take the puff pastry out of the freezer and thaw it out per directions on the box.
- Preheat the oven to 425 F.
- Heat up the oil in a small saute pan over medium heat.
- Add the diced onions and saute until they are just starting to brown on the edges.
- Meanwhile, mix 1 cup of shredded cheese, the mayonnaise, and spices together in a mixing bowl. Set aside
- Slice the tomatoes about 1/4″ thick. I like to use the very top of the tomato, cutting out the part where it was attached to the vine for no waste.
- Lay the puff pastry on a cookie sheet.
- Spread the onions over the puff, stopping about 1/4″ from the outer edges.
- Lay the tomatoes over the onions, overlapping them if desired.
- Take this opportunity to fold the edges of the puff pastry inwards just a bit, like 1/8″. tomato pie on puff pastry
- Spread the cheese and mayo mixture over the tomatoes, using your fingers if necessary to get it to cover the tomatoes as best as possible.
- Top the mayo mixture with the remaining 1/4 cup of cheese.
- Let it bake in the oven for 30 minutes, or until the cheese on top is brown and the puff pastry is puffed and golden brown.
PUFF PASTRY HEIRLOOM TOMATO TART
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Unfold the puff pastry onto a floured piece of parchment paper and roll out into a 9-by-11-inch rectangle. Score 1/2 inch in from the edge, all the way around, using a paring knife. Slide the pastry (on the parchment) onto a baking sheet. Poke the middle all over with a fork, then bake until golden brown, 20 to 25 minutes. Transfer to a rack and let cool completely.
- Meanwhile, combine the cream cheese, sour cream, lemon zest, lemon juice, sugar, 1/2 teaspoon salt, and pepper to taste in a large bowl and beat with a mixer on medium speed until smooth; stir in the chives. Spread evenly over the cooled crust. Arrange the tomatoes on top; season with salt and pepper and top with more chives.
CHEF JOHN'S TOMATO TART
One of these days Michele and I will travel to the south of France, where we'll eat this amazing tomato tart at least once a day. It's going to be hot, since we'll have to go in the middle of summer to enjoy best possible tomatoes, but that's fine, as long as there's chilled rosé. One layer of tomato is plenty, since more than that will make for an overly wet tart, which means your pastry will not stay crispy.
Provided by Chef John
Categories Appetizers and Snacks Pastries
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
- Freeze dough until firm, about 10 minutes.
- Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.
- Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing border. Let cool for 10 minutes.
- Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
- Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 31.1 g, Cholesterol 1.1 mg, Fat 30.2 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 444.8 mg, Sugar 1.7 g
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- In a medium bowl, mix the all-purpose flour, kosher salt, baking powder, and thyme. Cut the butter into small pieces and drop it into the flour mixture. Use a pastry blender or fork to cut it into the flour mixture until a coarse meal texture is obtained.
- Sprinkle the ice water over the flour, mixing gradually with a fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together with your hands, but is not sticky, adding a bit more water or flour if necessary.
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- Thaw one 14-oz. package frozen all-butter puff pastry overnight in the refrigerator. Keep chilled until ready to roll out. (Or, if you forget to move pastry to the refrigerator the night before, use this day-of method. Remove the pastry from the box and place on a parchment-lined baking sheet—don’t unfold it, or it’ll crack. Let sit 10 minutes, turning the pastry halfway through. If it’s pliable after 10 minutes, unfold. If your box has more than 1 sheet of puff pastry, separate with some parchment paper. Chill in the refrigerator until ready to use. If pastry isn’t ready, wait another 5 minutes. Puff pastry goes from stiff to flabby and sticky in a matter of minutes, so be vigilant.)
- Gently crush 2 large garlic cloves with the flat side of a chef’s knife just to loosen the skins. Peel and thinly slice the cloves (save peels for stock, if you like).
- Strip leaves from 3–4 sprigs thyme and 2 large sprigs marjoram or oregano and coarsely chop. (You should have about 1 tsp. thyme and 1 Tbsp. marjoram.)
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- Remove the pastry from the oven 20 minutes before you want to use it. This will allow it to become easier to roll out.
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