FRESH SAVORY TOMATO PIE
The flavors in this BEST fresh savory Tomato Pie are completely irresistible! Fresh sweet tomatoes, fresh basil, delicious bold cheeses, and garlic in a crunchy breadcrumb topping. It has an amazing texture when baked too (never soggy or mushy). It will become your favorite recipe for summer.
Provided by Toni Dash
Categories Main Course
Time 50m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 132 kcal, Carbohydrate 19 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 14 mg, Sodium 288 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHERRY TOMATO AND CHEESE GALETTE
While 'galette' sounds a little fancy, they're actually one of the easier type of pies to make, and above and beyond the simple technique, they are incredibly adaptable to whatever is in season. Whether that's sweet fruit or savory vegetables, there are very few things you can't galette. Garnish with fresh basil if desired.
Provided by Chef John
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 2h20m
Yield 12
Number Of Ingredients 20
Steps:
- Combine flour, cornmeal, salt, and frozen butter in a food processor. Pulse until mixture resembles coarse crumbs. Add vinegar and ice water and pulse again until mixture comes together in clumps, scraping down the sides of the bowl as needed.
- Wrap dough up in plastic wrap and shape into a disc. Refrigerate until thoroughly chilled, about 1 hour.
- Combine goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil in a bowl. Mix using a spatula until smooth and soft.
- Place dough on a lightly floured work surface and sprinkle top with flour. Roll out into 1/8-inch-thick circle, about 13 inches in diameter. Roll dough over the rolling pin and transfer onto a 12-inch pizza pan; refrigerate until ready to use.
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix tomatoes, 1 tablespoon olive oil, and Dijon mustard together in a bowl.
- Drop spoonfuls of the cheese mixture onto the dough and spread evenly, leaving about 1 1/2-inch space on the sides. Place tomato mixture on top of cheese using a slotted spoon. Fold excess dough up and over tomatoes, creating a pleat every 3 inches or so by gently pressing and folding.
- Combine beaten egg and water in a small bowl; brush over crust. Sprinkle Parmigiano-Reggiano cheese over galette.
- Place a foil-lined pan on the rack under galette to catch any possible drips. Bake in the preheated oven until well browned on bottom and top, 30 to 35 minutes.
- Remove from the oven and let cool completely, about 30 minutes. Sprinkle with remaining olive oil and sea salt. Serve room temperature or chilled.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 14.2 g, Cholesterol 66.7 mg, Fat 16.1 g, Fiber 0.9 g, Protein 7 g, SaturatedFat 9.4 g, Sodium 335 mg, Sugar 0.6 g
CHERRY TOMATO TART
This cherry tomato tart recipe is courtesy of chef Michel Roux.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Butter an 8-by 1 1/3-inch tart ring; set aside. On a lightly floured work surface, roll out dough to a round about 1/16-inch-thick. With a dry pastry brush, sweep off the excess flour; fit dough into prepared tart ring, pressing it into the edges. Trim even with top of ring. Gently prick the bottom of tart with the tines of a fork. Chill tart shell until firm, about 20 minutes.
- Line tart dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights. Bake for 40 minutes. Remove tart from ring and transfer to a wire rack; let cool.
- Meanwhile, cook rice in boiling salted water for 18 minutes. Drain rice and run under cold water; drain again. Pour rice into a large bowl along with mustard and heavy cream; mix until well combined. Season with salt and pepper. Spread mixture into cooled tart shell. Top rice with cherry tomatoes and sprinkle over basil leaves. Season with Maldon sea salt and freshly ground black pepper; serve immediately.
TOMATO PIE
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
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
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
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.
FRESH CHERRY TOMATO TART
Steps:
- Slice onions from pole to pole (root to stem), about 1/8″-1/4″ inch thick. Cutting the onions this way prevents them from breaking down too much during the caramelizing process.
- Melt 2 tablespoons of salted butter in a large heavy skillet over MEDIUM heat.Add sliced onions and continue to cook, stirring occasionally, until onions start becoming translucent.
- Reduce the heat to MEDIUM-LOW, and continue to cook the onions, stirring occasionally for 40-50 minutes, or until they are soft, almost jammy, and rich brown in color.
- Remove from the heat and set them aside.
- Cut the stems off of the grape leaves and chop them coarsely.Blanch grape leaves by placing them in a pan and covering with boiling water. Do not heat on the stove. Let the leaves steep in the hot water for 3-5 minutes, and then rinse in cold water in a colander and set aside.
- Heat a small frying pan over medium heat until it is hot. Add walnuts to the pan and stir constantly until the nuts begin to smell "toasty" and slightly darken in color.
- Combine the blanched grape leaves, basil, garlic, Parmesan, olive oil, and toasted walnuts in the bowl of a food processor.
- Pulse to form a textured paste. It's ok if there are granular lumps; you just don't want it to be chunky. The pesto-making process can also be done by hand, using a molciete, or large stone mortar and pestle.(The kind you might may guacamole in.)
- Preheat oven.• Standard aluminum pie plate - 450°F [232°C]• Glass pie dish & anodized aluminum plate - 425° F [218°C]Lay the pie crust into a shallow pie dish or tart pan. Crimp or trim edges.
- Spread prepared pesto over the bottom of the pastry. Layer on caramelized onions, and then feta.Cover the entire tart top with cherry tomatoes.
- Bake 20 minutes, checking crust edges after 15 minutes. If they are getting too brown, cover with a strip of aluminum foil or a pie shield.The tart is done when the cherry tomatoes begin to burst and the crust is a light golden brown.
- Remove tart from oven and allow to rest 10 minutes. Sprinkle with a chiffonade of fresh spinach just before serving.
Nutrition Facts : ServingSize 1 slice, Carbohydrate 10 g, Protein 3 g, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 11 mg, Sodium 166 mg, Fiber 1 g, Sugar 2 g, Calories 209 kcal, UnsaturatedFat 6 g
CHERRY TOMATO TART
This tart came about as a way to use up some odds-and-ends ingredients that I had been wanting to get used up. Make sure to place a baking sheet under the tart pan while baking--those tomatoes can make a bit of a mess when they burst open! They add quite a bit of juice, which can pool on top a little. I simply dabbed up extra juice with a paper towel and that worked fine. This is best served warm, on the day it's made. Garnish with additional basil, if desired.
Provided by Kim
Categories Appetizers and Snacks Pastries
Time 2h
Yield 10
Number Of Ingredients 15
Steps:
- Roll out pie dough into a 12-inch circle on a lightly floured surface. Gently transfer dough to a 9-inch tart pan with a removable bottom; press to fit snugly. Trim dough so there's 1/2-inch overhang on all sides. Gently fold edges of dough under to create a slight lip of dough over the top of the pan on all sides.
- Prick the bottom of the crust several times with a fork, being sure to not puncture all the way through. Place the prepared crust into the freezer until completely chilled, at least 30 minutes.
- Meanwhile, prepare the filling. Heat olive oil in a medium skillet over medium heat. Add onion and garlic; cook until golden brown, stirring often, about 10 minutes. Remove from heat and cool to room temperature.
- Mix Gouda, basil, mayonnaise, Cheddar, Parmesan, Dijon mustard, oregano, pepper, nutmeg, and salt together in a medium bowl. Stir in the cooled onion and garlic until completely combined.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove tart pan from the freezer. Gently spread the cheese mixture evenly over the bottom. Place cherry tomatoes evenly over the top and gently press down. Place tart on a large baking sheet.
- Bake in the preheated oven until the crust is golden brown, cheeses are bubbly, and most of the tomatoes have burst, 55 to 65 minutes. Cool for 20 minutes. Gently remove the tart from the pan and place on a serving platter. Serve warm.
Nutrition Facts : Calories 241.7 calories, Carbohydrate 13.9 g, Cholesterol 21.2 mg, Fat 18.2 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 5.7 g, Sodium 340.9 mg, Sugar 1.1 g
TOMATO PIE
A flaky crust filled with juicy ripe garden tomatoes and topped with a golden cheese crust.
Provided by Holly Nilsson
Categories Lunch Main Course
Time 1h
Number Of Ingredients 10
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.
Nutrition Facts : Calories 194 kcal, Carbohydrate 12 g, Protein 6 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 12 mg, Sodium 546 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHERRY TOMATO TART
Sometimes you just want to bring the prettiest dish to the party. This tart will certainly succeed on that front, and the secret is that it's not that much work. If you get good-quality cherry tomatoes, this dish pretty much sells itself. Combining the acidity of the tomatoes with the umami of the cooked onions creates a light combination that is still surprisingly hearty.
Provided by Food Network
Categories appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F.
- Place the pie crust in a pie pan, then trim and crimp the edges. Bake for 5 to 7 minutes, until it has started to harden. Remove it from the oven and cool.
- Place a skillet on medium heat and melt the butter. Add the onion and garlic and cook for 10 to 15 minutes until the onions have browned. Add the onion mixture to the pie crust. Sprinkle 2/3 of the Parmesan cheese on top of the pie crust and then add the cherry tomatoes on top. Make sure the cherry tomatoes really fill the pie: err on the side of overfilling rather than underfilling. They will settle as they bake. Sprinkle the thyme, the remaining Parmesan cheese and the salt on top.
- Place in the oven for 20 minutes or until the tomatoes start to brown and pop a little bit. Remove from the oven, garnish with additional thyme and cool before serving. Do note that this dish starts to fall apart once you begin cutting, so try to serve it all at once if possible.
- Stir together the flour, salt and sugar. Add in the butter using two knives or a spoon, but try not to use your hands too much because you want the mixture to stay as cool as possible. You can also combine the dry ingredients with the butter in a food processor, using the pulse setting. The objective is to get the butter incorporated with the flour, creating pea-size pieces.
- Slowly add in the water and mix until it just comes together as a dough. The amount varies depending on the type of flour and butter you use; it may take more or less liquid to bring together. Dump the dough out onto a sheet of plastic wrap, press together in a round, wrap well and chill for at least an hour.
- To roll out, flour a work surface well and divide the dough in half. Using a rolling pin (or an empty wine bottle if you don't have one), roll out each half into a 1/8-inch-thick round, creating two crusts. The crusts are now ready to be used.
THE 25 BEST CHERRY TOMATO RECIPES
Celebrate summer with this collection of the 25 BEST cherry tomato recipes from around the internet. For a quick and easy side or appetizer, try this roasted cherry tomato recipe.
Provided by GypsyPlate
Categories Vegetable Recipes
Time 35m
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Toss cherry tomato halves with olive oil, salt and pepper in a bowl.
- Spread cherry tomato mixture on a lightly greased baking sheet.
- Bake in preheated oven for 25 minutes.
- Garish with fresh herbs.
Nutrition Facts : Calories 82 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 80 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
23 BEST WAYS TO COOK WITH CHERRY TOMATOES
These cherry tomato recipes are light, refreshing, and delicious. From pasta to salad to pizza, cherry tomatoes make a wonderful addition to any meal.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a cherry tomato recipe in 30 minutes or less!
Nutrition Facts :
CHERRY TOMATO TART
This is pretty easy to put together, and is great cold once cooked, so having a tomato tart hanging around in the fridge is a great way to eat during the summer's heat.
Provided by Hank Shaw
Categories Appetizer lunch Main Course Snack
Time 2h30m
Number Of Ingredients 11
Steps:
- Mix the flours and salt together. Add the lard or butter to the flour and work it into a coarse meal with your fingers. Add the cream and knead this into a cohesive ball. Wrap in plastic and let this sit 30 to 45 minutes.
- Preheat the oven to 325°F. Mix the dried herbs with the ricotta cheese. Remove all the stems from the cherry tomatoes.
- Roll out the tart dough until it's about 1/4 inch thick or a little thinner. Set it inside a 9-inch tart pan (that's the standard size) and press it into the sides to make a crust. Use a knife to remove any excess along the top edge of the crust, as you can see in the picture above.
- Spread the herbed ricotta first, then scatter the tomatoes over that. Sprinkle on any bacon or minced chiles you are using, then bake for 90 minutes or so. You want the tomatoes to cook well, and the edges where the cheese and crust meet to brown a little.
- When it's ready, remove the tart from the oven and set it on a cutting board to rest. Sprinkle some shredded basil over it, tucking it in here and there so the carryover heat cooks it a little. Wait 10 minutes before slicing.
Nutrition Facts : Calories 347 kcal, Carbohydrate 24 g, Protein 11 g, Fat 23 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 74 mg, Sodium 505 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 8 g, ServingSize 1 serving
CHERRY TOMATO PIE
This is a family favorite. Bacon makes everything better!!
Provided by Lucy Clark
Categories Savory Pies
Time 1h45m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 400 Cook bacon til done, but not crisp (Reserve 2 TBS. grease)
- 2. Roll out pie dough. Place 1 in pan as usual. Cut the second to the size of the bottom of the pan and place that on top of the first crust (keeps bottom from becoming soggy). Dish should be at least 2" deep.
- 3. Prick bottom of pastry. Line with foil; bake 10 minutes. Remove foil and bake 5 more minutes.
- 4. Remove and reduce heat to 375. Sprinkle 1/2 cup of cheese over the pie crust. Place bacon against the side of the crust. Cut remaining bacon into small pieces and add to tomato mixture.
- 5. Cook onion in reserved bacon drippings til tender. Drain and set aside.
- 6. Halve 2 cups of tomatoes. Place halved and whole tomatoes in large mixing bowl. Add olive oil, 2 TBS basil, salt, 1/4 tsp. pepper.
- 7. In a separat bowl beat together cream cheese, mayo, egg yolk, cooked onion, lemon peel, remaining Parmesan, basil and pepper.
- 8. Spoon cream cheese mixture into pie crust. Top with tomato mixture. Gently press tomatoes into cream cheese.
- 9. Bake til tomatoes begin to brown, about 35 minutes.
SAVORY CHERRY TOMATO PIE
You'll want to double up your piecrust to hold together the flavor-packed filling of this scrumptious savory pie. A cream cheese layer forms the base of the dish, allowing you to get sweet and salty flavors and creamy texture with every bite.
Provided by Annacia
Categories < 4 Hours
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 432.4, Fat 31.2, SaturatedFat 10, Cholesterol 49.7, Sodium 684.3, Carbohydrate 29.9, Fiber 3.1, Sugar 3.8, Protein 9.1
CHERRY TOMATO, BOCCONCINI, AND ZUCCHINI PIE
Steps:
- Heat 1 tablespoon oil in a medium skillet over medium heat. Add the shallot; cook, stirring occasionally, until softened, about 3 minutes. Add the zucchini; cook, stirring occasionally, until it is light golden and the liquid has been released, about 5 minutes. Transfer to a large bowl; set aside.
- Halve one-third of the tomatoes. Stir the halved and whole tomatoes, cheeses, basil, lemon zest, flour, and sugar into the shallot-zucchini mixture. Season with salt and pepper. Set aside.
- Roll out the dough on a lightly floured surface to a 13-inch circle, about 1/4 inch thick. Make 7 3-inch-long cuts around the edge of the dough, evenly spaced. Trim to make 7 rounded flaps. Transfer to a 10-inch pie plate. Drizzle the crust with the remaining tablespoon oil. Spread with the filling. Fold in the flaps of crust, slightly overlapping. Put the tomatoes on the vine in the center. Refrigerate until cold, about 20 minutes.
- Preheat the oven to 375°F. Whisk the cream and egg yolk in a small bowl. Brush the crust with egg wash. Bake the pie on a rimmed baking sheet until the crust is golden brown and the juices are bubbling, about 45 minutes.
- Cheese Short Crust
- Pulse the flour, cheese, sugar, salt, and butter in a food processor until the mixture resembles coarse meal. Add the egg yolk; pulse to combine. With the processor running, drizzle in 1/4 cup water until the dough just comes together. (If the dough is still crumbly, add up to 1/4 cup more water, 1 tablespoon at a time.) Do not process for more than 20 seconds. Wrap the dough in plastic. Refrigerate until cold, about 30 minutes.
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- Preheat oven to 400°F. In a large skillet cook bacon until just done but not crisp. Transfer to paper towel; drain. Reserve 1 Tbsp. bacon drippings in skillet; set aside.
- Let piecrust 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 375ºF. 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.
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- In a food processor, pulse the flour and the butter until the butter is the size of small peas. Add the milk and pulse until a ball begins to form. Remove the dough from the processor and shape into a square with your hands.
- In a bowl, combine the milk and cornstarch with a whisk. Whisk in the eggs and herbs. Lightly season with salt and pepper. Pour into the crust. Sprinkle with the cheese. Carefully top with the tomato clusters. Bake for about 25 minutes or until the filling is firm and lightly browned.
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- Butter a 9-inch tart pan with a removable bottom. In a food processor, pulse the flour with a pinch of salt and the butter until the mixture resembles coarse meal. Add the cream and pulse until the dough nearly comes together. Turn the dough out onto a floured work surface and knead a few times. Cover and refrigerate for at least 30 minutes or overnight.
- Preheat the oven to 325°. Roll out the dough to a 14-inch round. Press the round into the tart pan; trim off any excess. Mound the tomatoes in the shell. Bake for about 1 hour and 40 minutes, until the dough is evenly browned. Let cool. Season with salt, garnish with the basil and serve.
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- Add the butter, onions, salt, and pepper and cook for 20 to 25 minutes, stirring occasionally, until the onions are soft and deep golden brown.
- Set aside.Preheat the oven to 450 F.Smush both pie crusts into a ball, knead it around a bit to combine them, then roll it out into one large, thin crust.
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