Tomato Onion Cheese Pie Recipes

TOMATO ONION CHEDDAR PIE

Steps:

• Preheat oven to 350 degrees. Roll out pie crust and sprinkle with parmesan and cayenne. Cover crust with a sheet of wax paper and press cheese and cayenne into crust by hand or with a rolling pin. Place pie crust into a 9 inch pie plate and crimp edges. In a small bowl stir together mayonnaise, lemon juice, basil and salt and pepper. Sprinkle 1/2 cup cheese in bottom. Top with 1/3 of the tomatoes and scallions. Sprinkle with more cheese and drizzle on 1/3 of mayonnaise mixture. Continue to layer tomatoes, scallions, cheese and mayonnaise and finish with cheese on top. Bake for 30-40 minutes until crust is golden and pie is bubbly. Allow pie to cool for 30 minutes. The pie will be easier to slice when it has completely cooled.

TOMATO PIE I

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.

TOMATO ONION PIE

Steps:

• In a large skillet, saute onions in butter until tender. Crumble nine bacon strips; set remaining strips aside. Place the bread crumbs in a greased 9-in. deep-dish pie plate. Layer with half of the tomatoes, onions, crumbled bacon and cheese. Top with the remaining tomatoes, onions and crumbled bacon., In a bowl, beat the eggs, salt and pepper; pour over the top. Sprinkle with remaining cheese. Top with reserved bacon strips. Arrange additional tomato slices around the edge if desired. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Refrigerate leftovers.

LAYERED TOMATO & ONION PIE

Steps:

• Preheat oven to 180 degrees celcius.
• In a round, deep baking dish splinkle a layer of blended bread crumbs on the bottom, followed by a layer of tomato then a layer of onion. Sprinkle a bit of salt and pepper on top.
• Repeat step 2 until you get to the top of the dish. Finish with a 1cm layer of breadcrumbs. Put the tbs of butter in the middle ontop of the breadcrumbs.
• Put in oven. Cook for approximately 20-30 minutes. Pie is cooked when tomato and onion have gone soft and breadcrumbs ontop are crispy.
• Enjoy.

TWO-CHEESE TOMATO PIE

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.

EASY TOMATO PIE

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.

TOMATO, GOAT CHEESE, AND ONION TART

Steps:

• Preheat oven to 375°F.
• If necessary, roll out dough on a lightly floured surface into an 11-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork.
• Line tart shell with foil and fill with pie weights. Bake in middle of oven until pastry is pale golden around rim, about 20 minutes. Carefully remove weights and foil and bake until golden all over, 8 to 10 minutes more. Cool in pan on a rack.
• While tart shell is baking, heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, then cook onion with salt and black pepper to taste, stirring frequently, until golden brown, 15 to 20 minutes.
• Preheat broiler.
• Spread onion over bottom of tart shell and top with 1 rounded cup goat cheese. Arrange tomatoes, slightly overlapping, in concentric circles over cheese. Sprinkle with remaining cheese and salt and pepper to taste and drizzle with remaining tablespoon oil. Put foil over edge of crust (to prevent overbrowning).
• Put tart pan on a baking sheet and broil tart about 7 inches from heat until cheese starts to brown slightly, 3 to 4 minutes.

TOMATO AND ONION TART (GOURMET MAGAZINE)

Steps:

• In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly. Preheat oven to 375°F.
• On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
• Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary. Serve tart warm or at room temperature.

TOMATO PIE WITH PIMENTO CHEESE TOPPING

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.

TOMATO AND ONION TART

Steps:

• In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.
• Preheat oven to 375°F.
• On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
• Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary.
• Serve tart warm or at room temperature.