Savory Tomato Pie Recipes

FRESH SAVORY TOMATO PIE

Steps:

• Preheat the oven to 400 degrees. Line an 8 inch or 9 inch pie pan with a homemade pie crust OR use a purchased pie crust. Regular or gluten-free crusts both work.
• Prick the crust all over with the tines of a fork and bake until lightly browned (8-12 minutes; check frequently after 8 minutes so it does not brown too much). If using a store bought crust follow the blind baking instructions on the package.Remove the crust and set aside. Leave the oven on.
• While the pie crust is cooking, place all the tomatoes in a medium sized mixing bowl.
• In a separate small mixing bowl, mix together the salt, pepper, garlic and basil. Sprinkle over tomatoes, gently stir to incorporate with the tomatoes and let sit for 10 minutes.
• In another medium mixing bowl, combine the cheeses and bread crumbs. Toss to fully combine.
• Sprinkle a light layer of the bread crumb-cheese mixture in the bottom of the prepared pie crust. Using a slotted spoon, add a layer of the tomatoes on top of the bread crumbs and cheese. Continue layering in this way, ending with a sprinkling of the bread crumbs and cheese.
• Bake until warmed through, about 20 to 30 minutes. Serve immediately.

TOMATO PIE

Steps:

• Preheat oven to 450°F.
• Peel tomatoes (this is an easy method for peeling tomatoes) and slice into thin slices (1/4" thick).
• Lightly salt tomato slices and spread over a double layer of paper towels to dry.
• Poke pie crust with a fork. Sprinkle ¼ cup mozzarella cheese on the bottom and bake for 10 minutes until lightly browned. Cool completely.
• Combine ¼ cup cheddar cheese and ¼ cup mozzarella cheese in a small bowl.
• Sprinkle tomato slices with garlic powder, oregano, and black pepper to taste. Layer ½ of the tomato slices, ½ of the cheese mixture, and ½ of the basil. Repeat layers. Top with halved grape tomatoes.
• In a small bowl combine the remaining ¼ cup cheddar cheese, ½ cup mozzarella cheese and 1/4 cup mayonnaise. Dot over grape tomato mixture.
• Reduce heat to 350°F and bake uncovered for 30-35 minutes. Cool before serving.

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.

SAVORY TOMATO PIE

Steps:

• In a large skillet, saute onions in butter until tender. Add tomatoes, cook and stir over low heat until softened. Remove from the heat; cool. , Line unbaked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350°., In a bowl, beat the eggs, cream, salt, basil and pepper until smooth. Stir in the tomato mixture. Pour into pastry shell. Bake for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

TOMATO PIE

Steps:

• Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1 to 2 hours.
• Preheat the oven to 350 degrees F.
• Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges of the crust are just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is dry and brown, another 15 to 20 minutes. Cool completely.
• Mix together the Cheddar, mozzarella and mayonnaise in a medium bowl. Season with 1/2 teaspoon salt and a few cracks of black pepper.
• Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly. Sprinkle a third of the basil over the tomatoes and top with a third of the onions. Repeat twice with the remaining tomatoes, basil and onions. Spread the mayonnaise mixture over the top of the onions.
• Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature.

TOMATO PIE

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 20-25 minutes. Remove foil and weights; bake until light brown, 5-10 minutes longer. Cool on a wire rack., In a small bowl, combine mayonnaise, cheese, green onions and seasonings. Arrange one-third of the tomatoes in crust; spread with one-third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake until filling is bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.

SAVORY GREEN TOMATO PIE

Steps:

• 1. Preheat oven to 350 degrees
• 2. Place sliced tomatoes in colander in the sink in 1 layer. Sprinkle with salt/pepper and allow to drain for 10 minutes
• 3. Layer the tomato slices, basil and onion in the pie shell. Combine the grated cheeses and mayo then mix together. Spread the mixture on top of the tomato slices and bake for 30 minutes or until lightly browned.

SAVORY CHERRY TOMATO PIE

Steps:

• Preheat oven to 400 degrees F.
• In a large skillet cook bacon until just done but not crisp. Transfer to paper towel; drain. Reserve 1 tablespoons bacon drippings in skillet; set aside.
• Let pie crust stand at room temperature for 20 minutes. On a lightly floured surface, stack the two piecrusts. Roll from center to edges to form a 12-inch circle. Wrap pastry around a rolling pin; unroll pastry into a 9-inch deep-dish pie plate. (Sides should be 2 to 2 1/2 inches deep). Ease pastry into pie plate, allowing edges to form a loose ruffled or scalloped effect. Gently press pastry into the bottom of pie plate. Sides will not lay flat against pie plate. Prick bottom of pastry.
• Line pastry with a double thickness of foil; bake 10 minutes. Remove foil; bake 5 minutes more. Remove, and reduce heat to 375 degrees F. Sprinkle 1/2 cup of the cheese over the piecrust. Place half the bacon slices around the edge of the crust. Set aside.
• Cook onion in reserved bacon dripping over medium heat until tender. Drain drippings. Set aside.
• Halve 2 cups of the cherry tomatoes, leaving the remaining 2 cups whole. Place the halved and whole tomatoes in a large mixing bowl. Add olive oil, 2 tablespoons of the basil, salt, and 1/4 teaspoons of the pepper. Stir to combine.
• In a separate bowl beat together cream cheese, mayonnaise, egg yolk, cooked onion, lemon peel, and remaining Parmesan, basil, and pepper.
• Spoon cream cheese mixture into pie crust.Top with tomato mixture. Place the remaining bacon slices among the tomatoes, weaving bacon between tomatoes. Gently press tomatoes and bacon into the cream cheese mixture.
• Bake pie until tomatoes just begin to brown, about 35 minutes. (Loosely cover pie with foil if edges brown too quickly.) Let stand 60 minutes.
• Top with leaf lettuce shreds and serve with lemon wedges if desired.