Tomato Cheese Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHEESE AND TOMATO PIE



Cheese and tomato pie image

Make an easy pie with readymade shortcrust pastry. Filled with cheese and onion with an extra layer of tomato this is comfort food at its best

Provided by Janine Ratcliffe

Categories     Dinner

Time 1h30m

Yield Serves 4

Number Of Ingredients 9

350g block shortcrust pastry
1 egg, beaten
butter
4 tbsp breadcrumbs
picked to make 1 tbsp thyme leaves
1 onion, sliced
or other vegetarian melting cheese 100g gruyère, grated
75g cheddar, grated
6 large tomatoes, sliced

Steps:

  • Cut ⅓ off the pastry and roll out the remaining piece to line a 20cm buttered pie dish. Chill for 15 minutes.
  • Heat the oven to 200C/fan 180C/gas 6. Blind bake the pastry for 12 minutes, then remove the beans and paper and cook the pastry for 2 minutes longer, or until golden. Brush the base with egg and put it back in the oven for 1 minute.
  • Meanwhile, melt a large knob of butter in a frying pan and fry the breadcrumbs until they are golden, then stir in the thyme. Sprinkle some herby crumbs into the bottom of the pie. Mix the cheeses with the remaining crumbs, season well then layer the tomato with onion and cheese mixture into the pie. Roll out the rest of the pastry to make a lid, brush the top with the rest of the egg and cut a steam hole in the top.
  • Bake for 45-50 minutes until the pie is golden. Leave to sit for at least 15 minutes before serving or the centre will be too runny.

Nutrition Facts : Calories 726 calories, Fat 43 grams fat, Carbohydrate 59.7 grams carbohydrates, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 1.9 milligram of sodium

EASY TOMATO PIE



Easy Tomato Pie image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h20m

Yield 4 to 6 servings

Number Of Ingredients 21

1 piece Perfect Pie Crust, recipe follows, or 1 refrigerated pie crust (from a 14-ounce box)
All-purpose flour, for dusting
2 3/4 pounds medium tomatoes
1 teaspoon kosher salt
1/2 cup mayonnaise
1 large egg plus 1 yolk
2 teaspoons hot sauce, optional
8 ounces shredded sharp Cheddar
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
1/4 teaspoon ground black pepper
3 scallions, chopped
4 1/2 teaspoons plain yellow cornmeal
Fresh herbs, such as dill, parsley or chives, for topping, optional
3 cups all-purpose flour
3/4 cup vegetable shortening, cut into small pieces
3/4 cup (1 1/2 sticks) salted butter, cut into small pieces
1 teaspoon kosher salt
1 large egg
1 tablespoon distilled white vinegar

Steps:

  • Roll the pie crust into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch deep-dish pie pan. Trim the edges so the crust hangs over the pie pan by 1/2 inch. Tuck the edges of the crust under to be even with edge of the pie pan and press all around with the tines of a fork. Place the crust in the refrigerator for 1 hour or in the freezer for 30 minutes.
  • Meanwhile, slice the tomatoes crosswise into 1/4-inch-thick slices. Using your fingers, push out as many of the watery tomato seeds as you can. Lay the slices flat on a paper towel-lined sheet tray and sprinkle all over with the salt. Let drain for 30 minutes, then pat very dry.
  • Preheat the oven to 425 degrees F.
  • While the tomatoes are draining, in a medium bowl, whisk together the mayonnaise, whole egg, egg yolk and hot sauce, if using. Stir in the Cheddar, blue cheese, parsley, dill, black pepper and scallions.
  • Sprinkle the cornmeal over the bottom of the crust. Pat the tomato slices dry once again, then place a third of the tomatoes in the bottom of the pie crust, overlapping them slightly to fit. Top with half of the mayonnaise mixture. Repeat with another layer of tomatoes and another layer of mayonnaise mixture. Place the remaining tomatoes on top, pressing the last layer gently into the mayonnaise mixture. Bake for 20 minutes.
  • Remove the pie from the oven and wrap just the edges of the crust with foil to avoid burning. Reduce the oven temperature to 375 degrees F. Bake until the mayonnaise mixture is puffed and golden brown and the center is no longer wobbly, about 30 minutes more. Let cool for 1 1/2 hours.
  • Top with additional herbs, if desired, then slice and serve.
  • Combine the flour, shortening, butter and salt in a large bowl. Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs. Beat the egg with a fork and add it to the mixture along with the vinegar. Add 5 tablespoons cold water. Stir until it comes together, adding another tablespoon or two of water if it needs the moisture.
  • Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove from the freezer 30 minutes before you are ready to use them.

TOMATO PIE



Tomato Pie image

This classic Tennessee pie might have a cheesy top, but the juicy tomato center keeps it surprisingly fresh. Don't let its simplicity fool you: this pie will be a smash hit in your house, just as it is all over the South.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 8

3 to 4 ripe tomatoes (about 3 pounds), thinly sliced into 1/4-inch rounds
1/2 small sweet onion, thinly sliced
Kosher salt and freshly cracked black pepper
1 rolled 9-inch pie crust, store-bought or homemade
1 cup freshly grated sharp Cheddar
1 cup freshly grated mozzarella
1 cup mayonnaise
1/2 cup fresh basil leaves, torn, plus small leaves for garnish

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-CHEDDAR PIE



Tomato-Cheddar Pie image

Ripe heirloom tomatoes and sharp cheddar cheese are a match made in heaven in this savory pie.

Provided by Sam Worley

Categories     Herb     Onion     Tomato     Kid-Friendly     Dinner     Lunch     Cheddar     Summer     Sugar Conscious     Kidney Friendly     Cheese Week     Pie     Cheese     Small Plates

Yield Makes 1 (9-inch) pie

Number Of Ingredients 18

For the crust:
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1 1/4 cups all-purpose flour, plus more for surface
1/2 cup (1 stick) cold unsalted butter, cut into cubes
For the filling:
3 large heirloom tomatoes (about 2 pounds), sliced 1/4" thick
3/4 teaspoon kosher salt, divided
All-purpose flour (for surface)
1 cup finely chopped Vidalia onion (about 1/2 medium onion)
1/2 tablespoon unsalted butter
1 1/2 cups grated sharp cheddar (about 4 ounces)
1/2 cup mayonnaise (preferably Duke's)
1/4 cup coarsely chopped fresh herbs, such as basil, oregano, parsley, and/or thyme
1 teaspoon mild hot sauce
1/2 teaspoon freshly ground black pepper
Special equipment:
A 9" pie pan

Steps:

  • Make the crust:
  • Pulse salt, sugar, and 1 1/4 cups flour in a food processor until well combined. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining, about 10 seconds. With the motor running, add 1/4 cup ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers; if it's very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not over-process.
  • Turn dough out onto a lightly floured surface and push together to form a rough ball. Knead a few times to combine, then roll into a ball. Flatten ball into a disc with smooth edges (no cracks), cover with plastic wrap, and chill at least 1 hour or up to overnight.
  • Make the filling and bake the pie:
  • Line a rimmed baking sheet with several layers of paper towels. Arrange tomato slices on prepared sheet, sprinkle with 1/4 tsp. salt, and cover with more paper towels. Let drain at least 30 minutes.
  • Position rack in bottom rung of oven and preheat to 350°F. After dough has chilled, lightly flour work surface and roll out dough to a 13" round. Roll dough loosely around rolling pin, then release into pie pan. Trim edges to leave a 1" overhang and crimp as desired. Freeze dough at least 15 minutes.
  • Line crust with parchment paper or foil and fill bottom with baking beans or weights. Bake crust, rotating halfway through, 20 minutes. Remove weights, pierce bottom of crust all over with a fork, and bake again until very light brown and dry, about 10 minutes more.
  • Meanwhile, heat a large skillet over medium. Add onion, butter, and 1/4 tsp. salt and cook, stirring occasionally, until onion is softened and just starting to brown, 5-8 minutes. Let cool.
  • Combine cheese, mayonnaise, herbs, hot sauce, pepper, onion mixture, and remaining 1/4 tsp. salt in a medium bowl. Blot tomatoes with fresh paper towels to remove as much remaining moisture as possible. Arrange tomato slices in pie shell and top with filling; smooth.
  • Bake pie, rotating halfway through, until golden brown, 40-45 minutes. Let cool to room temperature before slicing.
  • Do Ahead
  • Dough can be frozen for up to 3 months; thaw before using. Tomato pie can be chilled for up to 2 days.

TOMATO PIE I



Tomato Pie I image

Tastes like a BLT sandwich, only better. The basil is what makes it so delicious. You will not regret this one. Use any favorite cheese for this recipe.

Provided by Donnak

Categories     Main Dish Recipes     Savory Pie Recipes

Yield 6

Number Of Ingredients 10

1 (9 inch) deep dish pie crust
4 large tomatoes, peeled and sliced
½ cup chopped fresh basil
3 green onions, thinly sliced
½ pound bacon - cooked, drained, and chopped
½ teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon crushed red pepper
2 cups shredded Cheddar cheese
¼ cup mayonnaise

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In alternating layers, fill pastry shell with tomatoes, basil, scallions, bacon, garlic powder, oregano, and red pepper. In a small bowl, mix cheese with mayonnaise. Spread mixture over top of pie. Cover loosely with aluminum foil.
  • Bake in preheated oven for 30 minutes. Remove foil from top of pie and bake an additional 30 minutes. Serve warm or cold.

Nutrition Facts : Calories 468.4 calories, Carbohydrate 21.9 g, Cholesterol 56.8 mg, Fat 35.3 g, Fiber 2.2 g, Protein 16.8 g, SaturatedFat 14 g, Sodium 778.2 mg, Sugar 5 g

EASY TOMATO PIE



Easy Tomato Pie image

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

1 (9 inch) unbaked pie shell
2 eggs, beaten
1 cup whole milk
1 teaspoon salt
½ teaspoon dried basil
¼ teaspoon dried parsley
1 ½ tablespoons dried minced onion
½ cup cottage cheese
5 plum tomatoes, diced
1 ¼ cups shredded Swiss cheese

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

TOMATO PIE



Tomato Pie image

This Southern tomato pie recipe is a summer must-have! Use sunny tomatoes that are firm, but not too ripe, so the results are delicious rather than too juicy. -Lois Morgan, Edisto Beach, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 8 servings.

Number Of Ingredients 14

1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter, cubed
2 to 3 tablespoons ice water
FILLING:
3/4 cup mayonnaise
1/2 cup shredded cheddar cheese
1/3 cup thinly sliced green onions
1 tablespoon minced fresh oregano
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon pepper
6 medium tomatoes (1-3/4 pounds), cut into 1/4-inch slices
4 bacon strips, cooked and crumbled

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.

Nutrition Facts : Calories 396 calories, Fat 32g fat (12g saturated fat), Cholesterol 49mg cholesterol, Sodium 466mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

TOMATO PIE WITH PIMENTO CHEESE TOPPING



Tomato Pie With Pimento Cheese Topping image

Tomato pie is just the kind of supper a Southern cook might serve in the summer: savory and rich, but vibrant with super-fresh vegetables and herbs. Virginia Willis, a Georgia native and food writer, had the inspired idea to add a topping of pimento cheese, another Southern classic. There are multiple steps here because of the scratch-made crust, but everything can be baked in the cooler parts of the day, and the pie can be served warm or at room temperature.

Provided by Julia Moskin

Categories     brunch, dinner, lunch, pies and tarts, main course

Time 2h30m

Yield 8 servings

Number Of Ingredients 14

2 cups/250 grams all-purpose flour, more for flouring the work surface
1 teaspoon fine sea salt
4 ounces/113 grams chilled unsalted butter (1 stick), cut into 1/2-inch cubes
2 large egg yolks
Ice water
1 1/2 pounds ripe tomatoes (about 3 medium)
Kosher salt
2 thick slices bacon, cut into lardons (large matchsticks), or 1 tablespoon olive oil
1 sweet onion, such as Vidalia or red onion, very thinly sliced
1/2 cup mixed chopped fresh herbs, such as chives, parsley and basil
Ground black pepper
1 1/4 cups grated sharp cheddar cheese (about 4 ounces)
1/3 cup mayonnaise
1 tablespoon diced pimentos (roasted, preserved sweet red peppers)

Steps:

  • Make the dough: In a food processor fitted with the metal blade, combine the flour and salt. Add the butter. Process until the mixture resembles coarse cornmeal, 8 to 10 seconds. Add the egg yolks and pulse until just combined. Pulse in 5 to 6 tablespoons ice water, 1 tablespoon at a time, just until the mixture holds together as a soft dough, not crumbly or sticky. Use your hands to shape into a 1-inch-thick disk, wrap in plastic and refrigerate until firm, about 30 minutes (or longer, if desired).
  • Lightly flour a clean work surface and rolling pin. Unwrap and roll out the dough, starting in the center and rolling up to, but not over, the top edge of the dough. Return to the center, and roll down to, but not over, the bottom edge. Give the dough a quarter turn, and continue rolling, repeating the turns until you have a circle about 1/8-inch thick.
  • Transfer to a 9-inch pie pan, being careful not to stretch or pull the dough. Cut away any excess dough, leaving enough to make a thick edge around the rim. Tuck the edges under, press together and, if desired, crimp the edge. Chill until firm, at least 30 minutes.
  • Bake the crust: Heat oven to 425 degrees. Prick the bottom of the dough lightly all over with a fork. Line the dough with parchment paper and fill with pie weights, dried beans or uncooked rice, enough to come halfway up the sides of the pan. Bake for 20 minutes. Remove from the oven and remove the paper and weights. Set crust aside to cool to room temperature.
  • Meanwhile, line a rimmed baking sheet with paper towels. Using a serrated knife, core the tomatoes and slice them 1/4 inch thick. Place a layer of tomato slices on the baking sheet and sprinkle lightly with kosher salt. Top with more paper towels and repeat with remaining tomatoes. Set aside for at least 30 minutes.
  • If using bacon, place in a medium skillet over medium heat, and cook until just crisp, about 5 minutes. Drain on paper towels. Pour off all but about 1 tablespoon of the rendered fat from the pan (discard the fat or reserve it for another use). Or, skip the bacon and start the next step with 1 tablespoon olive oil in the pan.
  • Heat the bacon fat or olive oil over medium heat, then add onions and a pinch of salt. Cook, stirring often, until lightly caramelized and golden brown, about 20 minutes. (Don't rush this process: the onions should not be white or crunchy.)
  • Assemble the pie: Heat oven to 350 degrees. Pat half the tomatoes dry with paper towels and arrange closely in the pie crust. Add half the onions, bacon and herbs. Season with salt and pepper. Repeat with remaining tomatoes, onions, bacon and herbs.
  • In a bowl, combine the cheese, mayonnaise and pimento very well. Gently spread the mixture on top of the pie. Bake for 30 minutes, or until lightly browned. Transfer to a wire rack to cool at least 30 minutes. Serve warm or at room temperature, slicing with a serrated knife.

Nutrition Facts : @context http, Calories 408, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 28 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 13 grams, Sodium 435 milligrams, Sugar 3 grams, TransFat 1 gram

TWO-CHEESE TOMATO PIE



Two-Cheese Tomato Pie image

"This recipe receives rave reviews each time I serve it," says Odenville, Alabama's Sarah Smith. This rich and cheesy dish works great with fresh or canned tomatoes.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 10

1 unbaked pastry shell (9 inches)
3/4 cup chopped onion
1 tablespoon butter
2 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 tablespoon Italian seasoning
1 teaspoon salt
1 cup mayonnaise
3/4 cup shredded part-skim mozzarella cheese
3/4 cup shredded Parmesan cheese

Steps:

  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. , Meanwhile, in a large skillet, saute onion in butter until tender. Stir in flour. Gradually add tomatoes. Cook and stir for 2 minutes or until thickened. Add Italian seasoning and salt. Spoon into crust. , In a small bowl, combine mayonnaise and cheeses. Spread over tomato layer. Bake at 350° for 18-25 minutes until cheese is browned and bubbly.

Nutrition Facts :

EASY TOMATO-CHEESE PIE WITH CRUMB CRUST



Easy Tomato-Cheese Pie with Crumb Crust image

Make and share this Easy Tomato-Cheese Pie with Crumb Crust recipe from Food.com.

Provided by Steingrim

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 cups fresh breadcrumbs
3 tablespoons butter or 3 tablespoons margarine, melted
4 tablespoons grated parmesan cheese
2 large firm tomatoes, sliced
1/2 teaspoon granulated sugar
salt and pepper
1 teaspoon dried basil
1/2 teaspoon garlic powder
2 green onions, chopped
2 eggs, beaten
1/2 cup half-and-half
1/2 cup grated swiss cheese
1/4 cup additional parmesan cheese
crumbled bacon (optional, for garnish)

Steps:

  • Preheat oven to 400 degrees F.
  • Combine crumbs, butter and the Parmesan cheese.
  • Press into greased 9" pie plate and bake for 10 minutes.
  • Remove from oven.
  • Re-set oven temperature to 350 degrees F.
  • Spread tomatoes in a layer on the crumb crust.
  • Sprinkle with sugar, salt, pepper, basil, garlic powder, and green onions.
  • Mix eggs with half and half and the grated Swiss cheese, then pour over tomatoes.
  • Sprinkle the additional Parmesan (and crumbled bacon, if using) over the top.
  • Bake for 30 minutes.
  • Serves 6.

Nutrition Facts : Calories 434.6, Fat 23.9, SaturatedFat 13.3, Cholesterol 162.2, Sodium 609, Carbohydrate 36.8, Fiber 3.2, Sugar 6.2, Protein 18.5

FRESH TOMATO PIE



Fresh Tomato Pie image

This is very more-ish. My BH and I can polish the whole thing off by ourselves. It will serve 4-6 as an appetizer, but only 2 if it's served as the main course.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 9 inch pie shell
3 tomatoes, thickly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fresh basil, torn
1/4 cup chopped chives
1/2 cup mayonnaise
1 1/2 cups shredded cheddar cheese

Steps:

  • Preheat oven to 425 degrees.
  • Bake crust 5 minutes and remove from the oven.
  • Reduce heat to 400 degrees.
  • Line the piecrust with tomatoes.
  • Sprinkle with salt, pepper, basil and chives.
  • In a small bowl, mix the mayonnaise and cheese and mix well.
  • Carefully spread the mayonnaise mixture over the tomatoes slices, sealing mayonnaise mixture to the edges of the pie crust.
  • Bake 30-35 minutes until topping bubbles and begins to brown.
  • Serve immediately.

Nutrition Facts : Calories 384.5, Fat 25.3, SaturatedFat 12.5, Cholesterol 44.5, Sodium 738.4, Carbohydrate 26, Fiber 2.5, Sugar 4.3, Protein 14

More about "tomato cheese pie recipes"

TOMATO-BASIL CHEESE PIE RECIPE | MYRECIPES
tomato-basil-cheese-pie-recipe-myrecipes image
2012-11-07 Sprinkle 1/2 cup mozzarella cheese into pie crust. Top with tomatoes and set aside. Combine basil and garlic; sprinkle over tomatoes. Set …
From myrecipes.com
5/5 (1)
Servings 6-8
  • Sprinkle 1/2 cup mozzarella cheese into pie crust. Top with tomatoes and set aside. Combine basil and garlic; sprinkle over tomatoes. Set aside.
  • Mix remaining mozzarella cheese, mayonnaise, Parmesan cheese and pepper together; spread over basil mixture.


TOMATO AND CHEESE PIE RECIPE - RECIPETIPS.COM
tomato-and-cheese-pie-recipe-recipetipscom image
Place the 9" pastry dough in the bottom and up 1" on the sides of the prepared pan, using your fingers to spread it evenly. Cover the bottom of the crust with …
From recipetips.com
5/5 (2)


TOMATO AND CHEESE PIE - GOOD HOUSEKEEPING
2007-06-25 Preheat oven to 450 degrees F. Spray 15 1/2-inch by 10 1/2-inch jelly-roll pan with nonstick cooking spray. Cut each plum tomato crosswise into 1/2-inch-thick slices.
From goodhousekeeping.com
Cuisine American
Total Time 1 hr 30 mins
Category Vegetarian, Dinner Party, Dinner, Main Dish
Calories 390 per serving


TOMATO AND CHEESE PIE RECIPE | LEITE'S CULINARIA
2021-08-08 Arrange the tomatoes over the cheese. Sprinkle the remaining pepper, red pepper flakes, and salt over the tomatoes. Drizzle with the olive oil. Bake the pie until the tomatoes are browned, 45 to 60 minutes. Place the pie on a rack to cool for at least 20 minutes before slicing to serve. Print Recipe.
From leitesculinaria.com
Cuisine Southern
Total Time 2 hrs 5 mins
Category Entree
Calories 347 per serving


CRUSTLESS SOUTHERN TOMATO PIE - FROM A CHEF'S KITCHEN
2021-09-01 Preheat oven to 375 degrees. Spray a deep pie pan with cooking spray or brush with olive oil. Set aside. Slice the tomatoes into approximately ¼ to ⅓-inch slices. Discard the tops of the tomatoes. Line a rimmed baking sheet with two layers of …
From fromachefskitchen.com


TOMATO AND GOAT CHEESE PIE - CHEF JEAN PIERRE
Melt butter and the oil in a 10 inch oven proof skillet; add the tomatoes slices evenly to cover the entire surface. Top the tomatoes with the fresh bread crumbs, then cover with the sliced cheese, top with the caramelized onion. Finally cover the entire pan with the prepared dough, tucking dough edges against the side of the skillet.
From chefjeanpierre.com


EASY TOMATO PIE RECIPE - HOW TO MAKE TOMATO PIE
2021-06-16 Stir in the cheddar cheese, blue cheese, scallions, parsley, dill and black pepper. Preheat the oven to 425˚. Sprinkle the cornmeal over the bottom of the crust. Pat the tomato slices dry, once again, then place 1/3 of the tomatoes in the bottom of the pie crust, overlapping them slightly to fit. Top with ½ of the mayonnaise mixture. Repeat ...
From thepioneerwoman.com


TOMATO PIE - JO COOKS
2020-08-23 Instructions. Prep: Preheat the oven to 450F. Prep a 9" pie dish with the pie crust. Prep tomatoes: Salt the tomatoes and set them aside to drain on a paper towel or kitchen towel lined plate for about 10 minutes. Carefully squeeze as much excess moisture out of the tomatoes with paper towel or the kitchen towel.
From jocooks.com


HEIRLOOM TOMATO AND CHEESE PIE - RECIPE - FINECOOKING
Preparation. Position a rack in the center of the oven and heat the oven to 425°F. Sprinkle a 12×17-inch sheet of parchment with 2 Tbs. of the semolina flour. On the semolina, pat the biscuit dough into a 5-inch round. Using a floured rolling pin, roll the dough into a 13-inch round, lightly dusting with all-purpose flour to keep the dough ...
From finecooking.com


TOMATO PIE RECIPE - SIMPLY RECIPES
2021-07-09 Preheat your oven to 350°F (175°C). If you are using a store-bought pie shell, follow the directions on the package for pre-baking, or pre-bake it in the oven for about 8 to 10 minutes (a little longer for a frozen pie shell), until lightly browned. If you are using a homemade crust, freeze the crust first, then press a sheet of aluminum foil ...
From simplyrecipes.com


SAVORY TOMATO AND CHEESE PIE - COOKING WITH CARLEE
2021-04-14 Allow to sit and drain for 30 minutes. After 30 minutes, pat with an additional paper towel to remove any remaining moisture. Preheat oven to 425°F. Grate the onion into a small bowl. Stir in the mayonnaise, cheese, egg, vinegar, sugar and pepper. Chop the basil and chives and add to the cheese mixture.
From cookingwithcarlee.com


EASY ITALIAN CHEESE & TOMATO PIE RECIPE | HARDCORE ITALIANS
2021-07-02 1 pre-made pie crust or puff pastry. 1 tablespoon butter melted. 7 ounces firm mozzarella thinly sliced (200 grams) 5 1/4 ounces fontal cheese / gouda / gruyere (or any soft cheese of choice) (150 grams) 2 ripe/firm tomatoes thinly sliced. 1 1/2 teaspoons oregano. 1 teaspoon basil. 1/4 -1/2 teaspoon salt. 1 1/4 tablespoons olive oil for drizzling.
From hardcoreitalians.blog


OLD-FASHIONED TOMATO PIE RECIPE | SOUTHERN LIVING
1/4 cup cold vegetable shortening, cut into pieces. 4 tablespoons cold unsalted butter, cut into pieces. 1/2 teaspoon fine sea salt. 3 to 4 Tbsp. ice-cold water. FILLING. 2 1/4 pounds assorted heirloom tomatoes, thinly sliced. 1 1/4 teaspoons kosher salt, divided. 1 sweet onion, chopped. 1 1/4 teaspoons freshly ground pepper, divided.
From southernliving.com


TOMATO PIE WITH CHEESE & PESTO - A SOUTHERN SOUL
Slice 4-5 tomatoes with skin on and place on paper towels to drain - about an hour or longer if you have time. Heat oven to 400 degrees. Roll out pie dough and place in pie or tart pan and trim edges. Prick pie shell to prevent rising. Bake for 8 minutes, remove from oven and let …
From asouthernsoul.com


EASY BAKED TOMATO PIE RECIPE - SWEET CS DESIGNS
2021-11-16 Making tomato pie is fairly simple - we're blind baking a pie crust, then layering fresh sliced tomatoes, cheese, bacon, and a delicious hearty filling to bake to perfection! Preheat the oven to 400 degrees Fahrenheit. Place a sheet of parchment paper or some paper towels on a cooling rack and layer the tomatoes out on top in an even layer then ...
From sweetcsdesigns.com


TOMATO PIE - A SOUTHERN CLASSIC MADE WITH FRESH TOMATOES AND …
2019-07-22 Remove and cool. Reduce oven temperature to 350 degrees. While crust is pre-baking, line a large cookie sheet with a couple of layers of paper towels. Place sliced tomatoes in a single layer on towels and sprinkle with salt. Let rest for 30 minutes. Combine the basil, green onion and garlic in a bowl. Set aside.
From anaffairfromtheheart.com


TOMATO AND CHEESE PIE RECIPE | BETTER HOMES AND GARDENS
2021-07-28 Knead lightly until smooth. Roll out dough between two sheets baking paper to a 30cm round. Chill 30 minutes. Meanwhile, in a bowl, combine tomato and onion. Season. Preheat oven to hot, 200C. Place a tray in the oven to preheat. Sprinkle tomato and onion mixture over pastry, leaving a 3cm border. Spread combined cheese and mayonnaise over ...
From bhg.com.au


SOUTHERN TOMATO PIE - BAREFEET IN THE KITCHEN
2021-09-02 Preheat oven to 375°F. Place the pie crust in a deep pie plate and prick with a fork. Pre-bake the crust for about 10 minutes, until it is very lightly browned. Cool COMPLETELY. Bake the pie crust in a deep pie plate, according to pie crust recipe instructions. Allow the crust to cool completely before filling.
From barefeetinthekitchen.com


CRUMB TOPPED FOUR CHEESE TOMATO PIE
2016-03-12 Let sit for 15 minutes. Preheat the oven to 375°F. Place the pie crust onto a baking sheet and prick the bottom with a fork. Par-bake for 6 minutes then lower the oven temperature to 350°F. (If using homemade or refrigerated, press crust into a pie dish.) Mix together the shredded cheeses and divide into thirds.
From melissassouthernstylekitchen.com


EASY TOMATO PIE - QUICK & CHEESY SOUTHERN TOMATO PIE RECIPE
2019-09-03 Place a double layer of paper towels on a baking sheet. Lay fresh tomato slices on top and gently press two more layers of paper towel over the tomatoes. Let stand for at least 30 minutes. Meanwhile mix together bisquick, 1/2 cup shredded cheese, garlic powder, basil, oregano, milk, and melted butter.
From mamagourmand.com


TOMATO, POTATO AND CHEESE PIE RECIPE | SPARKRECIPES
Preheat oven to 425 degrees. Lightly spray the 9 1/2 inch pie plate or use an 8 X 8 square backing dish. Dust with flour to prevent sticking. Shred the potatoes with grater or food processor. Cook chopped onions in a frying pan with a small amount of butter until brown. Add cooked onion and chopped parsley to potatoes.
From recipes.sparkpeople.com


THE BEST TOMATO PIE | THE RECIPE CRITIC
2020-07-31 How to Make Tomato Pie. Prepare the Tomatoes: slice the tomatoes about 1/4-inch in thickness and lay them flat in a single layer on a paper towel-lined baking sheet. Cover the tomatoes in salt and then a top layer of paper towels and let sit for 10 minutes. Mix the Base: In a large bowl combine the shredded cheese, mayonnaise, fresh basil, and ...
From therecipecritic.com


TOMATO PIE WITH BASIL AND GRUYERE CHEESE - SOUTHERN BOY DISHES
2013-07-09 1. Cut two pounds of tomatoes into 1/4 inch slices and remove seeds. Lay slices on paper towel and sprinkle with one teaspoon of salt. Let sit for 30 minutes. 2. Combine Gruyere and Parmesan cheeses, mayonnaise, basil, thyme, one teaspoon salt, pepper, and egg.
From southernboydishes.com


CHEESY TOMATO HAND PIES RECIPE | BON APPéTIT
2021-06-13 Add 1 pint cherry tomatoes, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ¼ tsp. freshly ground black pepper, and ⅓ cup water to …
From bonappetit.com


TOMATO PIE {SAVORY DINNER PIE} - SPEND WITH PENNIES
2018-09-16 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.
From spendwithpennies.com


TOMATO PIE RECIPE WITH THREE CHEESES AND BASIL - JERSEY GIRL COOKS
2020-08-23 Preheat oven to 350 degrees. Place the crust in a deep dish pie pan. Prick some holes in the bottom and sides of the crust with a fork. Bake for 10 minutes. While crust is baking, sprinkle the slices tomatoes with salt and let sit. In a small bowl mix together swiss cheese, gruyere cheese and mayonnaise.
From jerseygirlcooks.com


THE BEST TOMATO PIE - TASTES BETTER FROM SCRATCH
2018-07-05 Instructions. Preheat oven to 350 degrees F. Place the tomatoes in a colander in the sink in a single layer. Sprinkle with salt and allow them to rest for 10 minutes. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out.
From tastesbetterfromscratch.com


EASY SOUTHERN TOMATO PIE - HOUSE OF NASH EATS
2018-05-16 While the crust bakes, combine the basil, green onion, and garlic in a bowl and stir. In a separate bowl, combine the mozzarella cheese, sharp cheddar cheese, mayonnaise and season with freshly ground black pepper. Stir to combine. When the pie crust has baked for 10 minutes, layer half of the tomatoes on the bottom of the crust, then sprinkle ...
From houseofnasheats.com


TOMATO AND CHEDDAR PIE RECIPE | BON APPéTIT
2011-07-11 Spread half of mayonnaise mixture (about 1/3 cup) over. Repeat layering with 1 cup of cheese mixture, 1/2 of remaining tomato slices, and remaining mayonnaise mixture. Sprinkle remaining 1 cup ...
From bonappetit.com


TOMATO CHEESE & PANCETTA SAVORY PIE - AN ITALIAN IN MY KITCHEN
2019-02-26 Pre-heat oven to 375 degrees (190 celsius), lightly grease a medium sized pizza pan or spring form pie plate 8-9 inches (22cm). Spread the pie pastry on prepared pan then brush the pastry with the melted butter, top with the thinly sliced mozzarella, sprinkle with the cubed pancetta and finally top with the halved grape or cherry tomatoes or ...
From anitalianinmykitchen.com


TOMATO PIE - BAKER BY NATURE
2013-06-13 Place baking sheet on your baking stone (or just the oven wrack) and lower oven temperature to 425 degrees. Bake for 15 minutes. Remove pie from ove, top with tomato sauce, rotate pan, and bake for another 10 minutes. Let cool for 5 minutes before removing the tomato pie from the pan and placing on a cooling rack to finish cooling.
From bakerbynature.com


SAVORY SOUTHERN TOMATO PIE - THE STAY AT HOME CHEF
Instructions. Preheat an oven to 375 degrees Fahrenheit. Lay tomato slices out onto a paper towel lined baking sheet in a single layer. Sprinkle with salt and let stand 10 minutes to draw out moisture. Reserve some slices for decorating top, if desired. Layer tomato slices, onion, and basil into the pie shell.
From thestayathomechef.com


PAULA DEEN: BAKED TOMATO PIE RECIPE - SERVES 10
Directions. Preheat the oven to 350 °F. Spread the inside of the pie crust with the mustard. Layer half of the tomatoes in the crust and sprinkle with salt and pepper. Top with the Cheddar. Mix together the mayonnaise and Parmesan and spread on top of the pie. Bake until bubbly, about 20 minutes. Let cool.
From pauladeen.com


THREE CHEESE TOMATO PIE RECIPE - FOOD NEWS
In a bowl, combine sugar, flour, cinnamon and salt. Add tomatoes and vinegar; toss to coat. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Cook empty pie crust on 400 for 10 minutes. Be sure …
From foodnewsnews.com


SOUTHERN TOMATO PIE RECIPE (TRULY THE BEST!) - OH SWEET BASIL
2019-08-11 Layer 1/3 of the tomato slices, 1/3 of the cheese mixture, and 1/3 of the basil. Repeat layers. In a small bowl combine remaining 1/4 cup cheddar cheese, 1/4 cup mozzarella cheese and 1/4 cup mayonnaise. Dot over the final layer of tomatoes. Reduce oven heat to 350 degrees F and bake the pie uncovered for 30-35 minutes.
From ohsweetbasil.com


HOW TO MAKE A TRADITIONAL SOUTHERN TOMATO PIE - PAULA DEEN
4 ounces grated yellow cheddar cheese. ½ cup mayonnaise. ⅓ cup freshly grated Parmesan cheese. Once your ingredients are prepped and together, preheat your oven to 350˚F. Place your pie crust into your pie pan and then spread the inside of the pie crust with the Dijon mustard. Next up, layer in half of the tomatoes (pro-tip: save the ...
From pauladeen.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #savory-pies     #lunch     #main-dish     #eggs-dairy     #vegetables     #american     #southern-united-states     #oven     #potluck     #dinner-party     #picnic     #summer     #vegetarian     #cheese     #dietary     #seasonal     #comfort-food     #onions     #tomatoes     #brunch     #taste-mood     #savory     #to-go     #equipment

Related Search