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 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 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
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
TOMATO PIE
This tasty tomato pie recipe from Paula Deen makes a flavorful vegetable side dish or appetizer. Ingredients include fresh tomatoes, cheddar cheese and a baked pie crust. Prep time is approximately 10 minutes and cooking time takes 20 minutes at 350°F.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 8
Steps:
- 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. Top with remaining tomatoes. Serve at room temperature.
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 AND CORN PIE
Steps:
- Whisk together flour, baking powder, and 3/4 teaspoon salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.
- Divide dough in half and roll out 1 piece between 2 sheets of plastic wrap into a 12-inch round (1/8 inch thick). Remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into pie plate, patting with your fingers to fit (trim any overhang). Discard plastic wrap.
- Preheat oven to 400°F with rack in middle.
- Whisk together mayonnaise and lemon juice.
- Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, 1 tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
- Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper, then sprinkle with 1 cup cheese.
- Pour lemon mayonnaise over filling and sprinkle with remaining cheese.
- Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal.
- Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons).
- Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.
CHEESE AND TOMATO PIE
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
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-CHEESE PIE WITH CRUMB CRUST
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
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
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 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
TRADITIONAL TIROPITA - GREEK CHEESE PIE
Steps:
- Preheat oven at 350 F (180 C)
- Grease (with olive oil) a 9X13 inch (25X35 cm)casserole dish or pan
- In a large bowl smash the feta and anthotiro with a fork.
- Add the mint, dill and pepper and mix.
- In a small bowl beat the eggs and add them to the cheese mixture along with one tablespoon olive oil. Mix well.
- Prepare your working area so that you have space to spread the phyllo.
- Remove your first phyllo sheet carefully and spread it on the bottom of the pan. If it is too big you can scrunch it to fit. Brush with olive oil. I often use an olive oil spray bottle instead. Place the second phyllo on top of the first phyllo and brush with olive oil and continue until you have spread 6 sheets of phyllo.
- Spread the cheese mixture over the phyllo making sure it is spread evenly.
- Cover with 5-6 more phyllo sheets repeating the same process (brushing with olive oil). Make sure that you do not scrunch the final 2-3 phyllo sheets.
- Brush the top layer with olive oil and score. Cut only through the phyllo (not all the way down).
- Sprinkle with sesame seeds, splash a bit of water on top with your fingers and place in the oven.
- Bake for about 40 minutes. Lift side slightly to make sure the bottom is baked. Place on the bottom of the oven for another 5 minutes.
- Let it cool for 15 minutes and cut in pieces.
- Keep in refrigerator. You may reheat it at about 280 degrees or you can eat it at room temperature.
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
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.
CHEESY VIDALIA ONION AND TOMATO PIE
Provided by Emeril Lagasse
Categories main-dish
Time 2h55m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Preheat oven to 375 degrees F.
- Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and transfer to a cooling rack to cool. Crack the egg in a small bowl, reserving yolk for the filling, separately. Lightly beat the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow to cool.
- Slice the tomatoes, discarding the stem and root ends, into 1/4-inch slices and lightly season with the salt and pepper.
- Sprinkle about 1/3 of the bread crumbs in the bottom of the pie crust. In a small bowl combine the mayonnaise with the reserved egg yolk and stir until smooth. Place a layer of tomatoes in the bottom of the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the fontina and half of the mozzarella cheeses. Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining fontina and mozzarella, remaining mayonnaise mixture, and remaining thyme and basil. Top with the remaining bread crumbs and drizzle with the olive oil. cover with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. Serve warm or at room temperature.
- 2 teaspoons Essence, recipe follows
- In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate overnight or at least one hour.
- Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.
TOMATO PIE
A savory summertime Tomato Pie made by layering tomatoes slices, basil onion and a cheese spread into a pie crust and baking it until golden and bubbly.
Provided by Lauren Allen
Categories Main Course
Time 50m
Number Of Ingredients 9
Steps:
- 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. (You don't want wet (juicy) tomatoes or your pie will turn out soggy).
- Layer the tomato slices, basil, and onion in pre-baked pie shell (see my note above in the post about how I prepare the pie crust.) Season with salt and pepper.
- Combine the grated cheeses and mayonnaise or Greek yogurt together.
- Spread mixture on top of the tomatoes and sprinkle parmesan cheese on top.
- Bake for 30 minutes or until lightly browned. Allow to rest for at least 15 minutes before cutting and serving.
- You might also like, Garden Vegetable Pie.
Nutrition Facts : Calories 472 kcal, Carbohydrate 21 g, Protein 14 g, Fat 36 g, SaturatedFat 10 g, Cholesterol 36 mg, Sodium 604 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
TOMATO PIE
Make and share this Tomato Pie recipe from Food.com.
Provided by seahorse73
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Blind bake the pie crust, so it is not soggy.
- Place the tomatoes in a colander in the sink in 1 layer.
- Sprinkle with salt and allow to drain for 10 minutes or longer, if you don't the pie will fall apart.
- Layer the tomato slices, basil and onion in pie shell.
- Season with salt and pepper.
- Combine the grated cheeses and mayonnaise together.
- Spread mixture on top of the tomatoes and bake for 30 minutes until lightly browned.
- To serve: cut into slices and serve warm.
Nutrition Facts : Calories 279.9, Fat 17.9, SaturatedFat 8.8, Cholesterol 34.5, Sodium 359.3, Carbohydrate 18.9, Fiber 2.1, Sugar 3.7, Protein 11.4
SWEDISH CHEESE PIE
No need to travel to Sweden on Midsummer to enjoy this traditional dish. You can enjoy Västerbottenostpaj (Cheese Pie), in the comfort of your home. Creamy, nutty, delicious, and so easy to prepare!
Provided by Neriz
Categories Side Dish
Number Of Ingredients 7
Steps:
- Combine the flour, chilled butter, and 1 tbsp of cold water in a food processor. Mix until they're barely combined, do not over mix. You can also do this manually.
- Form a disc with the dough and wrap it in plastic. Place the disc in the refrigerator for 30 minutes.
- Take the dough out of the refrigerator. Using a rolling pin, flatten the dough and place it in an 8-inch pie form.
- Trim the sides and place the pie form in the freezer for 30 minutes.
- While the dough is still in the freezer, preheat the oven to 220°C (425 °F).
- Make holes in the dough by pricking it randomly with a fork.
- Place dough in the oven for 12 to 15 minutes.
- Set aside to cool.
- Adjust oven temperature to 200°C (375°F).
- In a large bowl, combine cheese, pepper, eggs, and cream. Use a whisk to mix evenly.
- Pour cheese mixture into the prebaked pastry.
- Place pie form in the oven for 40 to 45 minutes, or until the mixture has solidified.
- Take cheese pie out of the oven and set aside for at least 20 minutes.
- Garnish with chopped chives and serve.
Nutrition Facts : Calories 324 kcal, Carbohydrate 9 g, Protein 13 g, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 128 mg, Sodium 210 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
COPYCAT MARY MAC'S TOMATO PIE
Mary Mac's added this dish to their menu in 2009 and since then it's in their top five side dishes ordered and their most requested recipe. It's a great side dish for all of your holiday dinners coming up. It's comfort food and a favorite of mine now!
Provided by Food Hussy
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 - spray a 1.5-2 qt casserole dish (8×8 square or 5×7 rectangle) with non-stick spray
- Heat olive oil in a large skillet over medium heat
- Add onions and cook, stirring occasionally until softened and carmelized, about 4-5 minutes.
- Add salt and pepper and remove from heat.
- Crush 1 sleeve of Ritz crackers in the bottom of the casserole dish (I prefer to crush by hand - I like the varied sizes of the pieces vs. pulverizing them with a food processor)
- Pour 1 can of tomatoes (undrained) over the crackers
- Spread 1/2 of the sautéed onions over the tomatoes
- Repeat the tomato/onion layers
- Crust 1 sleeve of Ritz crackers on top of the tomato/onion layer
- In a bowl, mix together mayo, cheddar, Parmesan and basil
- Spread this mixture on top of the cracker crumbs. You have to put it on in spoonfuls and then spread lightly with a knife otherwise it just sticks to your cracker crumbs. I laid the mayo mixture on a spot and then lightly spread it and repeated until I covered the crackers.
- Crush 1/2 sleeve of Ritz over top of the mayo mixture
- Bake for 30 minutes
- Serve
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TOMATO-BASIL CHEESE PIE RECIPE | MYRECIPES
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- 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.
CHEESY TOMATO HAND PIES RECIPE - BON APPéTIT
From bonappetit.com
4.4/5 (51)Servings 8
- Thaw one 14-oz. package frozen all-butter puff pastry overnight in the refrigerator. Keep chilled until ready to roll out. (Or, if you forget to move pastry to the refrigerator the night before, use this day-of method. Remove the pastry from the box and place on a parchment-lined baking sheet—don’t unfold it, or it’ll crack. Let sit 10 minutes, turning the pastry halfway through. If it’s pliable after 10 minutes, unfold. If your box has more than 1 sheet of puff pastry, separate with some parchment paper. Chill in the refrigerator until ready to use. If pastry isn’t ready, wait another 5 minutes. Puff pastry goes from stiff to flabby and sticky in a matter of minutes, so be vigilant.)
- Gently crush 2 large garlic cloves with the flat side of a chef’s knife just to loosen the skins. Peel and thinly slice the cloves (save peels for stock, if you like).
- Strip leaves from 3–4 sprigs thyme and 2 large sprigs marjoram or oregano and coarsely chop. (You should have about 1 tsp. thyme and 1 Tbsp. marjoram.)
- Combine garlic and 3 Tbsp. extra-virgin olive oil in a cold large skillet. Set over medium heat and cook, stirring occasionally with a wooden spoon, until garlic begins to turn golden, about 3 minutes. Add herbs and cook until fragrant, about 30 seconds. 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 pan. Bring to a simmer and cook, stirring occasionally, until tomatoes are just starting to soften, about 5 minutes. Gently crush tomatoes with spoon. Continue to cook, stirring occasionally, until tomatoes are jammy, 8–10 minutes more, depending on ripeness. (You’re looking for a consistency slightly looser than tomato paste to prevent soggy hand pies.) Let tomato mixture cool.
TOMATO PIE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
5/5 (5)Servings 6
- Press pie dough into the pie plate. Poke the bottom with a fork, then place tinfoil into the bottom. Use pie weights or beans on top of the aluminum foil to weigh it down and bake for 15 minutes.
- Slice the tomatoes. Salt them a tiny bit and place on paper towels to encourage some of the juice to drain. You might have to use a few paper towels. The more you drain the tomatoes, the less watery your pie will be!
TOMATO PIE WITH CHEESE & PESTO - A SOUTHERN SOUL
From asouthernsoul.com
3.5/5 (6)Category Main Course, PieCuisine AmericanTotal Time 1 hr 30 mins
- 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 cool for about 20 min.
- Layer onion on bottom of pie shell then sprinkle on grated mozzarella and Parmesan cheese to form an even layer.
TOMATO PIE - FARM FLAVOR RECIPE
From farmflavor.com
Reviews 5Servings 6-8Cuisine AmericanAuthor Farm Flavor
- Preheat oven to 375 degrees. Slice the tomatoes and pat both sides with paper towel to remove some of the juice.
- In alternating layers, fill the pie shell with the tomatoes, onion, sausage and basil, reserving some basil to garnish.
SAVORY SOUTHERN TOMATO PIE - THE STAY AT HOME CHEF
From thestayathomechef.com
4.7/5 (7)Total Time 50 minsCategory Main CourseCalories 353 per serving
- 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.
- In a small mixing bowl, stir together cheddar cheese, mozzarella cheese, parmesan, mayonnaise, and sour cream. Spread over the top of the tomatoes to cover the top of the pie. Arrange decorative slices on top, if desired.
SAVORY TOMATO, FETA, AND BASIL PIE - HELLO LITTLE HOME
From hellolittlehome.com
5/5 (9)Total Time 1 hr 10 minsCategory Main CourseCalories 430 per serving
- Thinly slice the tomatoes and layer in a colander to drain, sprinkling each layer with salt. Set aside while you prepare the other ingredients.
PIMENTO-CHEESE-AND-TOMATO PIE RECIPE - FOOD & WINE
From foodandwine.com
Servings 8Total Time 3 hrs
- In a small bowl, combine the water and vinegar and chill the mixture in the freezer until very cold. In a food processor, pulse the flour with the cornmeal, sugar and salt. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. Drizzle the vinegar mixture on top. Pulse in 1-second bursts until the dough just comes together. Turn the dough out onto a work surface, gather up any crumbs and pat into a disk. Wrap in plastic and let rest at room temperature for 30 minutes.
- Brush the tomato slices with olive oil and arrange on a rimmed baking sheet. Bake until the tomatoes soften and have released most of their liquid, about 15 minutes. Carefully transfer the tomatoes to a paper towel–lined plate. Peel off and discard the skins.
TOMATO AND CHEESE PIE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Cuisine SouthernTotal Time 2 hrs 5 minsCategory EntreeCalories 347 per serving
TOMATO PIE BARS RECIPE | FOOD & WINE
From foodandwine.com
3/5 (5)Category Savory PiesServings 6-8Total Time 2 hrs 50 mins
TOMATO, POTATO AND CHEESE PIE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
Servings 8Calories 156 per serving
HOW TO MAKE AMERICAN TOMATO PIE – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
Author Felicity Cloake
TOMATO AND CHEESE PIE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine AmericanTotal Time 1 hr 30 minsCategory Vegetarian, Dinner Party, Dinner, Main DishCalories 390 per serving
TOMATO AND CHEESE PIE RECIPE | BETTER HOMES AND GARDENS
From bhg.com.au
TOMATO CHEESE PIE BITES - SPABETTIE
From spabettie.com
TOMATO AND CHEESE PIE | THE SPLENDID TABLE
From splendidtable.org
PAULA DEEN: SAVORY TOMATO PIE RECIPE - SERVES 8
From pauladeen.com
TOMATO PIE - OPRAH.COM
From oprah.com
SHEPHERD'S PIE WITH CAMPBELL'S TOMATO SOUP - PIEPRONATION.COM
From piepronation.com
FARMHOUSE TOMATO PIE - BIG MARBLE FARMS
From bigmarble.ca
TOMATO PIE WITH HOMEMADE CHEESE CRUST — ISOBE FOOD
From isobefood.com
TOMATO PIE RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
RECIPE OF THE DAY: TOMATO PIE
From thedailymeal.com
IFOOD.TV
From ifood.tv
TOMATO CHEESE PIE RECIPE BY DIET.CHEF | IFOOD.TV
DOOF » TOMATO AND CHEESE PIE - LOTTIE + DOOF
From lottieanddoof.com
ASIAGO AND TOMATO PIE - CANADIAN LIVING
From canadianliving.com
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