TOMATO PIE
You say tomato, I say ta-mah-to, but let's agree on this: However it's pronounced, it should be baked into a savory pie with basil and cheese!
Provided by My Food and Family
Categories Recipes
Time 1h1m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Line 9-inch pie plate with pie crust as directed on package for one-crust pie. Pierce bottom and side with fork. Bake 12 to 14 min. or just until edge begins to brown. Meanwhile, place tomatoes in colander set over bowl; press onto tomatoes with back of spoon to release as much juice as possible. Discard juice.
- Sprinkle onions onto bottom of crust; top with tomatoes and basil. Combine cheese and mayo; spoon over tomatoes, to within 1/2 inch of edge.
- Bake 30 to 32 min. or until filling is heated through and crust is golden brown.
Nutrition Facts : Calories 310, Fat 22 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
CHEDDAR-TOMATO PIE
This recipe is a very big hit with my family, even with my mother-in-law who doesn't like vegetables. This pie is very delicious!
Provided by Sherri Morris
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) Bring a pot of water to boil and blanch the tomatoes for 1 minute. Peel and slice the tomatoes and drain on paper towels.
- Place sliced tomatoes in the pie shell, sprinkle with Italian seasoning, then place the sliced onions on top. In a small bowl, mix the mayonnaise and cheese together. Spread on top of the tomatoes and onions.
- Bake in preheated oven for 35 minutes. Remove from oven and let stand for 10 minutes before serving.
Nutrition Facts : Calories 224.9 calories, Carbohydrate 25.1 g, Cholesterol 4 mg, Fat 11.4 g, Fiber 2 g, Protein 7.1 g, SaturatedFat 3.3 g, Sodium 554.4 mg, Sugar 7.3 g
TOMATO AND CHEDDAR PIE
Provided by Ian Knauer
Categories Cheese Tomato Brunch Side Bake Picnic Backyard BBQ Dinner Lunch Cheddar Summer Family Reunion Potluck Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- For crust:
- Whisk first 4 ingredients in a medium bowl. Using your fingertips, rub in butter until coarse meal forms and some small lumps remain. Stir in buttermilk and knead gently with your hands until dough forms. Wrap dough in plastic and chill for 1 hour.
- For filling:
- Lay tomatoes in a single layer on a baking sheet lined with 2 layers of paper towels. Place another 2 layers of paper towels on top of tomatoes. Let stand for 30 minutes to drain.
- Preheat oven to 425°F. Roll out dough between 2 sheets of plastic wrap to an 11" round. Remove top layer of plastic wrap. Invert dough onto pie dish. Carefully peel off plastic wrap.
- Toss both cheeses in a medium bowl until evenly incorporated. Reserve 1/4 cup of cheese mixture. Whisk scallion, mayonnaise, dill, vinegar, sugar, salt, and pepper in a small bowl.
- Sprinkle cornmeal evenly over bottom of crust, then top with 1/2 cup cheese mixture. Arrange 1/3 of tomatoes over cheese, overlapping as needed. 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 cheese mixture over, then remaining tomato slices. Sprinkle with reserved 1/4 cup cheese mixture. Fold overhanging crust up and over edges of tomato slices.
- Bake pie until crust is golden and cheese is golden brown, 35-40 minutes (check crust halfway and tent with foil if it's getting too dark). Let pie cool at least 1 hour and up to 3 hours before slicing and serving.
TOMATO-CHEDDAR PIE
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
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
Hands up if you're ready to slice into a fresh, cheesy Tomato Pie! This gift to the savory pie world is about to be a top contender on your list of dinnertime favorites if it isn't already up there. Made with fresh tomatoes, plenty of cheese, all baked in a buttery pie crust, I promise you won't be able to stop at one slice.
Provided by Joanna Cismaru
Time 1h
Number Of Ingredients 11
Steps:
- 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.
- Layer: the tomatoes, onion, and basil into the pie shell.
- Cheese mixture: Mix the cheeses, mayonnaise, garlic powder, hot sauce, salt, and pepper together. Spread this mixture over the tomatoes.
- Bake: for 25-30 minutes or until browned and bubbly. Let the pie cool down fully before slicing and serving.
Nutrition Facts : ServingSize 1 slice, Calories 408 kcal, Carbohydrate 19 g, Protein 12 g, Fat 32 g, SaturatedFat 11 g, Cholesterol 42 mg, Sodium 591 mg, Fiber 2 g, Sugar 3 g
EASY TOMATO PIE
This easy tomato pie looks impressive but is simple to make. When you're armed with ripe summer tomatoes and the perfect pie crust, it couldn't be easier.
Categories vegetarian おせち brunch dinner party Summer baking brunch dinner lunch main dish
Time 3h
Yield 6-8 servings
Number Of Ingredients 15
Steps:
- Roll 1 ball of pie dough 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 ¼-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 kosher salt. Let drain for 30 minutes, then pat very dry.
- While the tomatoes are draining, in a medium bowl, whisk together the mayonnaise, egg, egg yolk and hot sauce (if using). 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 with another layer of tomatoes and another layer of mayo mixture. Place the remaining tomatoes on top, pressing the last layer gently into the mayo mixture. Bake for 20 minutes.
- Remove the pie from the oven and wrap just the edges of the crust with foil. Reduce the oven temperature to 375˚ and bake until the mayo mixture is puffed and golden brown and the center is no longer wobbly, 30 minutes more. Let cool for 1½ hours.
- Top with additional herbs, if desired, then slice and serve.
TOMATO AND CHEDDAR TARTLETS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h20m
Yield 6 tartlets
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Unroll 1 pie dough into a round. Arrange three 4 1/4-inch nonstick tartlet pans on the dough and use a paring knife to cut a circle of dough around each that is about 1/2 inch larger than the pan; these don't have to be perfect, but you want to make sure you cut enough excess dough to fill the pan and up the sides. Press the dough evenly into each pan; if any excess dough goes over the top, simply use the top edge of the tartlet pan to cut it away. Use a fork to dock the bottom of the pie crusts. Repeat this process with 3 more tartlet pans and the remaining pie dough. Place the 6 tartlet pans on a baking sheet and put in the freezer for 10 minutes.
- In a medium bowl, toss together the cherry tomatoes, garlic, salt and pepper. Let the tomatoes sit for 10 to 15 minutes for the flavors to combine.
- Bake the crusts until the dough is cooked part of the way through without any color and bubbles form on the bottom and sides, about 6 minutes. Let cool slightly.
- To each tartlet, add about 3 tablespoons of grated Cheddar and spread evenly over the bottom. Top the cheese in each with 8 tomato halves cut-side up, making sure to get some garlic with each tomato. Bake until the crusts are golden brown, the cheese is bubbling and the tomatoes are softened but have not burst, about 30 minutes. Let cool until cool enough to handle, 5 to 10 minutes. Remove the tartlets from the tart pans and garnish with small basil leaves.
- These tartlets can be stored in the refrigerator after they have cooled completely and reheated in the oven the next day for great leftovers!
COUNTRY PIE
Country Pie is old-fashioned comfort food at its best, and it's a snap to make. The savory ground beef crust perfectly complements the creamy rice, tomato and cheddar cheese filling.This recipe is from Helen O'Connor of Knoxville, Tennessee, who sent in a copy of her "well-used and loved" recipe for a pie that she cut out of a magazine ad for Hunt's tomato sauce. This recipe was originally published in The Baltimore Sun.
Provided by Julie Rothman - The Baltimore Sun
Categories Entrees
Time 49m59S
Yield 6
Number Of Ingredients 13
Steps:
- Step 1: Preheat oven to 350 F. Grease a 9-inch deep-dish pie plate.
- Step 2: In a bowl, combine 1 pound ground beef, 1/2 cup breadcrumbs, 4 ounces tomato sauce, 1/4 cup chopped onion, 1/4 cup chopped green pepper, 1 1/2 teaspoons salt, 1/8 teaspoon pepper, and 1/8 teaspoon oregano. Mix well with a fork.
- Step 3: Pat the meat mixture gently into the bottom and sides of the greased pie plate.
- Step 1: In a large bowl, combine 1 1/3 cups instant rice, 12 ounces tomato sauce, 1 cup water, 1/2 teaspoon salt and 1/2 cup grated cheddar cheese.
- Step 2: Spoon rice mixture into the prepared meat shell. Cover with aluminum foil. Bake for 25 minutes.
- Step 3: Uncover, top with remaining 1/2 cup grated cheddar cheese. Bake uncovered for another 10 to 15 minutes.
Nutrition Facts : ServingSize 1 serving, Calories 495 calories, Sugar 4 g, Fat 24 g, Carbohydrate 46 g, Cholesterol 76 mg, Fiber 2 g, Protein 23 g, SaturatedFat 10 g, Sodium 646 mg, TransFat 1 g
TOMATO AND CHEDDAR TART
From the "All You Need is Cheese" magazine (volume 2/no. 3/winter issue 2010). They are a wonderful appetizer or something cute that can go with a main meal.
Provided by Veggie Girl Kacey
Categories Vegetable
Time 30m
Yield 1 Tart, 10 serving(s)
Number Of Ingredients 6
Steps:
- With the rack in lowest position, preheat oven to 375 degrees F.
- On floured work surface, roll out the puff pastry into 8inch by 10inch rectangle and cut into 2inch by 4inch rectangles.
- Place on baking sheet.
- Brush dough with the mustard.
- Scatter some basil leaves over the dough, then tomatoes.
- Season and sprinkle with cheese.
- Bake 20 minutes or until cheese is golden brown.
- Cut pie into squares and garnish with fresh basil.
- Serve immediately, as an appetizer or starter.
- *Good Canadian Aged Cheddar will enhance the flavour of this wonderful tart.
- **Cheese alternatives: Canadian Swiss, Gouda, Provolone, Raclette, Feta.
Nutrition Facts : Calories 171.7, Fat 12.5, SaturatedFat 4.6, Cholesterol 11.9, Sodium 143.8, Carbohydrate 10.5, Fiber 0.4, Sugar 0.2, Protein 4.5
SAVORY BEEF AND CHEDDAR PIE
I'm not sure where this recipe originated from, my mother used to make it all the time for us. The herbs and spices really make this dish and I wouldn't cut out the sour cream it pairs wonderfully with the pie!
Provided by Amber C.
Categories One Dish Meal
Time 1h35m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 24
Steps:
- Cook ground beef, onion and garlic in a large frying pan over med-high heat for 5-10 min, breaking beef into small pieces until no longer pink and onion is tender.
- Drain grease.
- Add oregano, basil, rosemary, thyme, salt, sugar, pepper, sage and tarragon.
- Mix well, stir in tomato sauce.
- Reduce heat to low, cover and simmer 15 minute.
- Meanwhile, prepare Cheddar Pastry.
- Preheat oven to 425 degrees.
- Sift flour and salt together, stir in cheese.
- Cut in shortening until mixture resembles coarse crumbs.
- Add water, one Tbs at a time, stirring lightly until mixture forms a ball.
- Divide pastry in half.
- Roll one half on floured surface into a 12" circle, place in a 9" pie plate.
- Sprinkle 1/3 of the mozzarella cheese on bottom of pastry.
- Top with 1/3 of the beef mixture.
- Repeat cheese and beef layer twice.
- Roll remaining pastry into a 10" circle, cut steam vents and place on top of the pie.
- Trim pastry edges a 1/2" from the rim and fold pastry under bottom crust, crimp the edges.
- Beat egg with 1 Tbs of water.
- Brush top of pie with egg wash, you will not use it all.
- Bake 15 min @ 425 degrees.
- Reduce oven temp to 350 degrees and continue baking for 20 minute.
- Let pie sit 20 min to set.
- Cut pie into wedges, top with a dollop of sour cream and sprinkle with bell peppers.
THE BEST TOMATO PIE
Filled with a mozzarella cheese mixture layered in between thick slices of summer tomatoes makes this the best tomato pie. There's no better way to close out summer than making this delicious southern recipe.
Provided by Alyssa Rivers
Categories Dinner
Time 1h5m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350ºF and if making prepare the pie dough.
- Slice the tomatoes to about 1/4-inch in thickness and arrange them in a single layer on a paper towel-lined baking sheet. Coat the tomatoes in salt and cover again with another layer of paper towels. Let sit for 10 minutes.
- In a medium bowl combine the shredded cheese, mayonnaise, fresh basil, and spices together until mixed well. Set aside.
- Place the 9-inch pie shell into your pie dish and arrange a single layer of sliced tomatoes on the bottom. Cover the tomatoes with half of the cheese mixture and repeat this step.
- Layer the last of the tomato slices on top, overlapping is okay, and firmly press them into the pie. This helps the ingredients come together.
- Place the pie into the oven and bake for 35 to 45 minutes, until the cheese begins to bubble and the crust turns a golden brown.
Nutrition Facts : ServingSize 1 slice, Calories 281 kcal, Carbohydrate 15 g, Protein 8 g, Fat 22 g, SaturatedFat 7 g, TransFat 0.02 g, Cholesterol 27 mg, Sodium 375 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 12 g
TOMATO ONION CHEDDAR PIE
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
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.
More about "tomato and cheddar pie food"
GREEN TOMATO AND CHEDDAR PIE RECIPE BY ANNE DOLCE
From thedailymeal.com
3.8/5 (4)Estimated Reading Time 1 minServings 2Calories 1316 per serving
- Slice each tomato thinly and lay the slices out on paper towels. Sprinkle with salt and let them drain. Thinly slice each heirloom tomato and set aside.
- Roll out the pie crust onto a 9-inch pie dish and poke holes along the bottom of the crust using a fork. Sprinkle a little bit of the Cheddar on the bottom and bake in the oven for 10 minutes.
- In a bowl, mix together the mayonnaise, paprika, and cheeses, leaving a handful of the Cheddar behind. Season with salt and pepper, to taste. After the pie crust has been baking for 10 minutes, begin to assemble the pie. Start with a layer of tomatoes, cutting some in half so that they fit in open spaces. Using half of the Cheddar mixture, dollop it over the layer of tomatoes.
TOMATO AND CHEDDAR PIE RECIPE | BON APPéTIT
From bonappetit.com
4/5 (61)Estimated Reading Time 2 minsServings 8
- Whisk first 4 ingredients in a medium bowl. Using your fingertips, rub in butter until coarse meal forms and some small lumps remain. Stir in buttermilk and knead gently with your hands until dough forms. Wrap dough in plastic and chill for 1 hour.
- Lay tomatoes in a single layer on a baking sheet lined with 2 layers of paper towels. Place another 2 layers of paper towels on top of tomatoes. Let stand for 30 minutes to drain.
- Preheat oven to 425°. Roll out dough between 2 sheets of plastic wrap to an 11" round. Remove top layer of plastic wrap. Invert dough onto pie dish. Carefully peel off plastic wrap.
- Toss both cheeses in a medium bowl until evenly incorporated. Reserve 1/4 cup of cheese mixture. Whisk scallion, mayonnaise, dill, vinegar, sugar, salt, and pepper in a small bowl.
TOMATO PIE RECIPE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
5/5 (6)Total Time 2 hrsCategory PieCalories 669 per serving
- Make pie crust. Combine flour, salt, and sugar in a food processor. Add butter and pulse until the mixture resembles coarse meal, about 10 seconds.
- Slowly add ice water, pulsing the mixture for no longer than 30 seconds, just until it begins to form a ball.
- Divide dough ball into 2 pieces and place each on a piece of plastic wrap. Flatten into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Remove dough from refrigerator.. Let the dough rest for several minutes at room temperature and then roll it out on a lightly floured surface until it fits a 9-inch pie plate. Transfer pie crust to pie plate. This is easy to do if you roll the dough on a piece of parchment paper and then just flip it over into the pie pan and peel the paper off.
TOMATO-CHEDDAR PIE RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 1 hr 20 minsServings 6
- Heat oven to 350ºF. For the crust, place the flour, baking soda, salt, and butter in a food processor fitted with a knife blade. Pulse until the butter is cut into small bits. With the motor running, slowly add the milk through the feed tube until the dough comes together and sits on the blade. Remove and divide in half. On a lightly floured counter, roll half the dough into an 11-inch round. Use it to line a 9-inch pie plate.
- Layer the tomato slices, basil, and scallions in the pie shell. Top with half the Cheddar. In a small cup, combine the mayonnaise, lemon juice, salt, and a few grinds of pepper. Pour over the tomatoes and top with the remaining Cheddar. Roll out the remaining dough and place it on top of the filling, folding the edge under
- and crimping it to seal. Cut 3 or 4 slits in the dough so the steam can escape. Bake for 45 to 50 minutes or until bubbly. (Cover lightly with foil if the crust begins to get too brown.) Remove from oven. Cool 10 minutes before cutting into wedges.
TOMATO, CHEDDAR, AND BACON PIE RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (12)Total Time 3 hrsServings 6-8
- Prepare Crust: Place flour in bowl of a heavy-duty electric stand mixer; cut in cold butter with a pastry blender or fork until mixture resembles small peas. Chill 10 minutes.
- Add bacon to flour mixture; beat at low speed just until combined. Gradually add sour cream, 1/4 cup at a time, beating just until blended after each addition.
- Spoon mixture onto a heavily floured surface; sprinkle lightly with flour, and knead 3 or 4 times, adding more flour as needed. Roll to a 13-inch round. Gently place dough in a 9-inch fluted tart pan with 2-inch sides and a removable bottom. Press dough into pan; trim off excess dough along edges. Chill 30 minutes.
- Meanwhile, prepare Filling: Cut 2 lb. tomatoes into 1/4-inch-thick slices, and remove seeds. Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 30 minutes.
TOMATO CHEDDAR AND BACON PIE - HOW TO FEED A LOON
From howtofeedaloon.com
5/5 (2)Category PizzaCuisine PizzTotal Time 50 mins
- Place a layer of tomato slices on the bottom of the pre-cooked crust and season with salt and pepper.
TRADITIONAL SOUTHERN TOMATO PIE > CALL ME PMC RECIPES > %
From callmepmc.com
4.6/5 (27)Total Time 45 minsCategory Any MealCalories 1072 per serving
- Stir together sour cream and mayonnaise, add cheeses and salt and pepper. Layer tomatoes in pie shell. And spread sour cream mixture on top. Bake 30 minutes until lightly browned and cheese is melted. Remove from oven and sprinkle torn basil leaves on top. Cool slightly. Serve warm.
TOMATO-CHEDDAR PIE RECIPE - REAL SIMPLE
From realsimple.com
4/5 (18)Total Time 1 hr 20 minsServings 6Calories 477 per serving
- Make the crust.Heat oven to 350ºF. Place the flour, baking soda, salt, and butter in a food processor fitted with a knife blade. Pulse until the butter is cut into small bits. With the motor running, slowly add the milk through the feed tube until the dough comes together and sits on the blade. Remove and divide in half. On a lightly floured counter, roll half the dough into an 11-inch round. Use it to line a 9-inch pie plate.
- Fill it.Layer the tomato slices, basil, and scallions in the pie shell. Top with half the Cheddar. In a small cup, combine the mayonnaise, lemon juice, salt, and a few grinds of pepper. Pour over the tomatoes and top with the remaining Cheddar.
- Cover it.Roll out the remaining dough and place it on top of the filling, folding the edge under and crimping it to seal. Cut 3 or 4 slits in the dough so the steam can escape. Bake for 45 to 50 minutes or until bubbly. (Cover lightly with foil if the crust begins to get too brown.) Remove from oven. Cool 10 minutes before cutting into wedges.
TOMATO PIE RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (3)Total Time 1 hrCategory LunchCalories 444 per serving
- In a bowl, combine the flour, baking powder, and 1/2 teaspoon salt and stir with a fork. Drop in the butter and, using a pastry blender, 2 knives, or your fingers. cut the butter into the flour until the butter pieces are about the size of small peas.
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