ROASTED TOMATOES AND MUSHROOMS
A turn in the oven transforms cherry tomatoes into sweet wonders and brings out the earthy flavor of cremini mushrooms. The side dish is an integral part of our Make-Ahead Southern Brunch Menu.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h10m
Yield Serves 8 to 10
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees with racks in upper and lower thirds. Place tomatoes on one rimmed baking sheet, and mushrooms on another. Toss mushrooms with 1/4 cup oil and 1 tablespoon thyme. Toss tomatoes with remaining oil and thyme. Season both with salt and pepper. Spread each in a single layer, turning tomatoes cut-sides up.
- Roast tomatoes on upper rack 15 minutes. Add mushrooms to lower rack and continue roasting until vegetables are soft and golden brown in places, 35 to 45 minutes more. Serve warm or room temperature.
ELEGANT MUSHROOM PIE RECIPE
This is a savory and tasty main course with lovely presentation suitable for an elegant dinner, fancy brunch or any special occasion. It won't fail to impress.
Provided by lutzflcat
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie plate with non-fat cooking spray.
- Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms, and onions, stirring occasionally, until liquid from the mushrooms has cooked down, about 10 minutes. Stir in lemon juice and thyme and simmer 2 minutes.
- Melt 3 tablespoons butter in a separate saucepan. Whisk in flour and stir constantly for about 1 minute. Gradually add the Swanson® Chicken Broth, Marsala, and half-and-half, whisking until sauce is smooth and thickened, about 3 minutes. The sauce should be very thick. Season to taste with salt and pepper.
- Transfer the mushroom mixture to the sauce broth/Marsala mixture; stir well.
- Roll out one sheet of puff pastry to fit the pie plate. Press evenly into the bottom and sides of the pie plate; trim the excess pastry. Spoon the mushroom mixture into the pastry shell.
- Roll out the second sheet of puff pastry, and place on top. Trim excess, and crimp the edge to seal. Cut a few slits in the top for steam to escape. Brush the top of the pie with the beaten egg.
- Bake in the preheated oven until golden brown and mushroom mixture is bubbly, about 40 minutes. Allow the pie to cool slightly before serving.
Nutrition Facts : Calories 495.6 calories, Carbohydrate 37.2 g, Cholesterol 48.3 mg, Fat 33.2 g, Fiber 3.4 g, Protein 10 g, SaturatedFat 11.9 g, Sodium 428 mg, Sugar 1.7 g
TOMATO BASIL PIE
This delightful baked tomato, basil and cheese pie made with Original Bisquick® mix is ideal for a Summer brunch or a light dinner.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 8 minutes, stirring occasionally, until browned. Remove from heat.
- In medium bowl, place Bisquick mix; cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Add water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough on bottom and up side of pie plate, forming edge on rim of plate.
- Sprinkle 1/2 cup of the cheese in crust. Arrange half of the tomato slices over cheese. Sprinkle with half each of the flour, onion, chopped basil, salt and pepper. Repeat layers. In small bowl, mix mayonnaise and remaining 1 cup cheese; spread over top of pie to within 1 inch of edge.
- Bake 24 to 26 minutes or until lightly browned. Let stand 10 minutes before cutting. Garnish with additional basil.
Nutrition Facts : Calories 390, Carbohydrate 19 g, Fat 5 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 840 mg
SMOKY TOMATO AND MUSHROOM PIE
Smoking mushrooms on the grill imparts them with depth and complexity. The rich, creamy filling of mayonnaise, sour cream, sharp white cheddar, and Monterey Jack and flaky, buttery crust balance the smokiness.
Provided by Hali Bey Ramdene
Categories First course
Yield 15
Number Of Ingredients 17
Steps:
- Make the crust In a large bowl, whisk together the flours, baking powder, and salt. Transfer to a food processor, and add the butter. Process until coarse crumbles form, about 35 seconds. Add the sour cream, and process until a smooth dough forms, about 20 seconds. Transfer the dough to a lightly floured surface, and shape into an 8×10-inch rectangle. Fold into thirds, sprinkle with flour, and roll out to an 8×10-inch rectangle. Fold into thirds, rotate 90 degrees, and roll out to an 8×10-inch rectangle again. Wrap in plastic wrap, and let chill at least 30 minutes or overnight if needed. Smoke the mushrooms Prepare a charcoal chimney, heating charcoal until ashed over and glowing. Meanwhile, soak wood chips in water at least 20 minutes. Be sure the bottom vents are just open. Gently pour the heated charcoal in an even layer. Drain the wood chips and carefully sprinkle over the charcoal. They will begin to smoke immediately. Add the grilling grate. Place the mushrooms in a disposable foil pan on the grill grate, and cover the grill with the top vents slightly open. Smoke for 10 to 15 minutes. The mushrooms should still be soft and some liquid will have accumulated. Remove from the heat and let cool. Assemble and bake the tart Slice the smoked mushrooms into thirds, keeping the stem intact, and set aside. Slice the tomatoes into 1/4-inch rounds, removing any pulp. Place on paper towels, and sprinkle lightly with salt. Let stand 10 minutes to help remove any excess liquid. Preheat the oven to 425°F. Remove the pie crust from the refrigerator. Between two sheets of parchment paper, roll the pie crust to a 17×12-inch rectangle (crust will be thin). Remove the top sheet of parchment from the dough, invert the crust into a 15×10- inch baking pan, and gently remove the bottom sheet of parchment. Ease the crust into the pan and gently press it into edges of pan, allowing it to hang over the edges as needed. Trim evenly with the edge of the pan. Using a fork, prick the dough all over. Cover with a sheet of parchment, and place a 13×9-inch pan, pie weights, or beans over the crust. Bake until nearly done, about 15 minutes. Remove the parchment, baking pan, pie weights, or beans. Let stand 10 minutes. Decrease the oven temperature to 400°F. Meanwhile, in a large bowl, whisk together the eggs, mayonnaise, sour cream, pepper, and mustard until combined. Fold in the cheese and basil. Using an offset spatula, spread the filling over the crust. Add the tomato and mushroom slices, pressing gently into filling. Bake until filling is just set and light golden brown, about 20 minutes. Remove from the oven. Let stand 20 minutes before slicing. Garnish with basil leaves.
Nutrition Facts : ServingSize 15
ITALIAN TOMATO PIE
Perfect for a ladies' luncheon or Sunday brunch, this tomato-topped pie is like quiche but without the eggs. Your guests are sure to enjoy the delicious combination of olives, onions, cheese and herbs. -Arlene Bauernfeind, Appleton, Wisconsin
Provided by Taste of Home
Categories Appetizers Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onions in oil until lightly browned; sprinkle with salt and set aside. , In the same skillet, saute mushrooms until tender. Using a slotted spoon, transfer onions into pastry shell; sprinkle with herbs and cheese. , Top with mushrooms; sprinkle with olives. Arrange tomato slices over top; sprinkle with pepper., Bake at 375° for 50-60 minutes or until the crust is golden brown. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 256 calories, Fat 16g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 600mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.
MUSHROOM, TOMATO, BACON AND EGG PIE
This is based on a Pampas Pastry recipe that I've had for years. I added the tomato and onion to give it just that bit more pizazz! Also, I substituted puff pastry for the shortcrust pastry in the original recipe. If you make too much filling for the pie case, you can refrigerate it for up to two days and use it in a savoury omelette or scramble.
Provided by NotQuiteVegetarian
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 190-200 degrees.
- Line a 20cm pie dish with baking paper.
- Place 1 sheet of pastry over the paper.
- Trim edges.
- Place bacon, mushrooms, tomato and onion in pastry case.
- Season with black pepper.
- Crack eggs over filling.
- Top pie with remaining sheet of pastry.
- Trim and crimp edges.
- Glaze top of pie with milk.
- Cut a vent in centre of pie.
- Bake for 25-20 minutes or until pastry is golden brown.
EASY TOMATO PIE
This succulent, savory pie is loaded with tomatoes, Swiss cheese and cottage cheese, all accented with basil, parsley and onion flakes. You can enjoy this pie year round: use canned tomatoes and dried basil in the winter, but be sure to treat yourself to fresh in the summer!
Provided by sal
Categories Side Dish Vegetables Tomatoes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, whisk together eggs, milk, salt, basil, parsley, onion flakes and cottage cheese. Spread tomatoes evenly across bottom of pastry shell, then sprinkle with Swiss cheese. Pour egg mixture over cheese.
- Bake in preheated oven for 45 minutes, until set in center.
Nutrition Facts : Calories 323.7 calories, Carbohydrate 20.8 g, Cholesterol 75.5 mg, Fat 20.7 g, Fiber 1.9 g, Protein 14 g, SaturatedFat 8.5 g, Sodium 710.5 mg, Sugar 4.4 g
BACON, EGG, MUSHROOM AND TOMATO PIE
Make and share this Bacon, Egg, Mushroom and Tomato Pie recipe from Food.com.
Provided by Norahs Girl
Categories Savory Pies
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C/400°F/gas mark 6.
- --------Forthe pastry----------.
- Sift the flour and salt into a bowl.
- Rub in the fat and add just enough water to make a dough.
- Or put it all in the food processor!
- Chill for 30 minutes before using.
- -------Forthe filling---------.
- Grill the bacon and then cool and cut into strips.
- Finely chop the mushrooms, melt the butter, add shallots and mushrooms and cook until dry.
- Season and add the tomatoes.
- Roll out just over half the pastry, line a 17cm flan ring.
- Smooth the mushroom mix onto the base of this.
- Sprinkle with bacon, break in 6 eggs, season and roll out the rest of the pastry.
- Make a glaze of egg wash with the remaining egg.
- Lay the pastry on top of pie.
- Seal with egg wash and decorate.
- Bake in the oven for 30-35 minutes .
- Rest for 10 minutes, remove flan ring and serve hot or cold.
Nutrition Facts : Calories 449.2, Fat 26.9, SaturatedFat 12.7, Cholesterol 285.7, Sodium 199.1, Carbohydrate 37.9, Fiber 1.6, Sugar 1.2, Protein 13.2
RUSTIC TOMATO PIE
Perk up your plate with this humble tomato pie. We like to use fresh-from-the-garden tomatoes and herbs, but store-bought produce will work in a pinch. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 325 calories, Fat 25g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 409mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
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