Savory Summer Tomato Pie Food

SUMMER TOMATO PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Press pie crust into a 9-inch pie pan; prick bottom and sides with fork.
• Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Place tomatoes in a single layer of a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel. Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto tomato layer. Sprinkle half the Cheddar cheese and half the mozzarella cheese over basil layer. Repeat layering with remaining tomatoes, garlic, basil, Cheddar cheese, and mozzarella cheese. Spread mayonnaise over the top mozzarella cheese layer.
• Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.

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.

SAVORY SUMMER TOMATO PIE

Steps:

• 1. Preheat oven to 425 degrees. Fit piecrust into a 9-inch deep-dish pan. Prick bottom and sides with a fork and bake for 10 minutes. Remove and set aside. Turn oven down to 375 degrees. Saute red bell pepper, onion and garlic in olive oil for 5 minutes or until tender. Stir in basil.
• 2. In a separate bowl, whisk together eggs, milk, salt and pepper. Stir in sauteed vegetables and cheese. Pour into crust. Top with tomato slices and bake at 375 degrees for 45-50 minutes or until set. Let stand 5 minutes before serving.
• 3. TIP: Cover edges of crust with aluminum foil during baking to prevent them from getting too brown.

SAVORY SUMMER TARTS

Steps:

• Make pastry dough:
• Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 5 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated. Squeeze a small handful of dough: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough, or pastry will be tough.
• Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together, with a pastry scraper if you have one, and form into 2 (5-inch) squares. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
• Make tart shells:
• Arrange flan rings on 2 parchment-paper-lined baking sheets. Roll out 1 portion of dough on a lightly floured surface with a lightly floured rolling pin into a 16- by 10-inch rectangle. Cut into 6 rough squares. Gently fit each square into a ring (do not stretch dough). Trim excess dough flush with rim. Lightly prick each shell several times with a fork and chill until firm, about 30 minutes. Repeat with remaining dough and rings.
• Preheat oven to 375°F with racks in upper and lower thirds.
• Line shells with foil (not heavy-duty) and fill with pie weights. Bake until sides are set, about 20 minutes. Carefully remove weights and foil and bake shells until golden-brown all over, 5 to 8 minutes. Cool completely on baking sheets on racks, then remove flan rings.
• Reduce oven temperature to 350°F.
• Assemble goat cheese and tomato tarts:
• Cook haricots verts in salted boiling water until crisp-tender, about 3 minutes. Drain and divide among 4 tart shells along with tomatoes, then top with a round of cheese.
• Assemble crab and tarragon tarts:
• Cook shallot in 1/2 tablespoon oil in a small skillet over medium heat until softened, about 1 minute. Transfer to a small bowl. Heat remaining tablespoon oil in skillet over medium heat, then cook bread, stirring, until golden. Toss croutons with shallot and divide among 4 tart shells. Toss crab with tarragon, zest, and cayenne and add to same shells.
• Assemble pea, scallion, and pancetta tarts:
• Cook scallions in oil in cleaned small skillet over medium heat until softened, about 1 minute. Stir in peas and warm through, then divide mixture among remaining 4 tart shells. Add pancetta to skillet and cook, turning once, until just crisp. Reserve pancetta.
• Make custard and bake tarts:
• Whisk together custard ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper. Divide among shells. Sprinkle chives over goat cheese tarts and top pea tarts with pancetta.
• Bake tarts on baking sheets until custard is just set, about 20 minutes. Cool slightly.

SUMMER TOMATO PIE

Steps:

• Preheat oven to 450 degrees. Place and fit pie crust in pie plate, cover with foil and top with pie weights (dry rice or beans). Bake for 8 minutes, remove, and allow to cool slightly.
• Reduce oven temp to 350 degrees. Place sliced tomatoes paper towels to drain excess liquid for 10-15 minutes, blotting the top also.
• In the slightly cooled, baked pie sheel, layer the sliced tomatoes, herbs, onions and cheese (in that order).
• Mix together to mayo, lemon juice, salt and pepper and spread this mixture evenly over the cheese.
• Place the second (unbaked) pie crust over the top and crimp the edges to seal. Use a sharp paring knife to cut four vents in the top.
• Bake for 45-50 minutes, until top crust is golden and filling is bubbling. Let stand 10-15 minutes before serving.

SAVORY SUMMER PIE

Steps:

• PLACE 1 PHYLLO SHEET IN A 9IN.
• TART PAN, GENTLY PRESSINGON THE BOTTOM AND UP THE SIDES.
• (PHYLLO) WILLHANG OVER SIDES.
• LIGHTLY COAT WITH COOKING SPRAY.
• REPEAT WITH 3 MORE SHEETS, COATING BETWEEN EACH LAYER.
• TRIM PHYLLO 3-4IN OVER EDGE OF PAN.
• QUICKLY FOLD EDGES UNDER (PHYLLO DRIES OUT FAST).
• BAKE AT 425F FOR 6-7 MINuteS.
• REMOVE AND SET ASIDE.
• SAUTE PEPPER AND ONION OVER MED.
• HEAT,4-5 MINuteS.
• ADD GARLIC,SAUTE 1 MINute.
• STIR IN BASIL.
• WHISK TOGETHER EGGS AND NEXT 3 INGREDIENTS INA LARGE BOWL:.
• STIR IN SAUTEED VEG.
• AND CHEESES.
• POUR INTO PREPARED TART SHELL: TOP WITH TOMATO SLICES.
• BAKE AT 375F FOR45-50 MINutesS.
• LET STAND 5 MINuteS BEFORE SERVING.

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.

SAVORY SUMMER PIE

Steps:

• FIT pie crust into a 9-inch deep-dish tart pan; prick bottom and sides of pie crust with a fork.
• BAKE at 425 degrees for 10 minutes. Remove from oven; set aside.
• SAUTE bell pepper, onion, and garlic in hot oil in a large skillet 5 minutes or until tender; stir in basil.
• WHISK together eggs and next 3 ingredients in a large bowl; stir in sauteed vegetables and cheeses. Pour into crust; top with tomato.
• BAKE at 375 degrees for 40 to 45 minutes or until set; shielding edges with strips of aluminum foil after 30 minutes to prevent excessive browning. Let stand 5 minutes before serving.