Air Fryer Tomato Pie Recipes

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. , Place half of the tomatoes and half of the onions in crust. Combine mayonnaise, cheddar cheese, basil, salt and pepper; spread over tomatoes. Top with remaining onions and tomatoes. Fold crust edge over filling, pleating as you go and leaving an 8-in. opening in the center. Sprinkle with bacon and Parmesan cheese. Bake on a lower oven rack until until crust is golden and filling is bubbly, 30-35 minutes. Let stand 10 minutes before cutting. If desired, sprinkle with additional basil.

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.

Steps:

• Preheat a 6-quart air fryer to 400 degrees F. Line a baking sheet with paper towels.
• Lay the pie dough on a clean work surface. Flute the edge of the pie dough as desired and use the tines of a fork to poke holes all over. Place in the center of the air fryer basket and air fry until the pastry is light golden brown, 8 minutes. Transfer to a cutting board and do not turn off the air fryer.
• Cut larger tomatoes into 1/4-inch-thick slices and halve smaller cherry tomatoes if using (see Cook's Note). Transfer to the prepared baking sheet and cover with more paper towels to drain. Toss together the olive oil, parsley, 2 tablespoons chives, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Set aside.
• Brush 1 tablespoon Dijon evenly over the crust. Sprinkle with 1/2 cup grated Parmesan and the remaining 1 tablespoon chives. Toss the drained tomatoes into the herb mixture until evenly coated. Top the crust with overlapping tomatoes leaving an 1-inch border. Reserve any excess herb mixture in the bowl. Sprinkle the tomatoes with the remaining 2 tablespoons grated Parmesan.
• Use a spatula to gently lift up the pie and slide into the center of the air fryer basket. Air fry until the pastry is golden brown and cooked through, 8 minutes. Allow to cool slightly.
• Meanwhile, whisk the vinegar and remaining 1 tablespoon Dijon into the reserved herb mixture until combined. Add the arugula and toss to coat.
• To serve, transfer the pie to a cutting board, slice into wedges and serve warm or at room temperature with the arugula salad.

Steps:

• Preheat air fryer to 400 degrees F (200 degrees C) for 5 minutes.
• Mist cherry tomatoes with olive oil cooking spray and sprinkle on herbs and salt. Set in the air fryer basket.
• Lower temperature to 370 degrees F (185 degrees C) and air-fry for 8 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Fit pie crust inside a 9-inch pie plate, pressing into the bottom and up the sides of the plate. Fold crust edges under; crimp as desired. Place a piece of parchment paper over crust in pie plate, leaving a 3-inch overhang. Fill with pie weights or dried beans.
• Bake in the preheated oven for 10 minutes. Carefully remove parchment paper and pie weights. Continue baking until crust is light golden brown, 5 to 8 minutes more. Transfer to a wire rack; cool to room temperature, about 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).
• Meanwhile, slice tomatoes crosswise into 1/4-inch thick slices; arrange tomato slices in a single layer on paper towels. Sprinkle with 3/4 teaspoon of the salt; let stand for 20 minutes. Pat tomato slices dry with paper towels.
• Whisk together mayonnaise and cream cheese until combined and smooth. Fold in 1 1/4 cups Cheddar cheese, egg, flour, garlic, cayenne, black pepper, and remaining 1/2 teaspoon salt until combined.
• Spread half of the Cheddar mixture in the pie crust. Layer with 1/3 of the tomato slices in slightly overlapping circles. Repeat procedure with remaining Cheddar mixture and another third of tomato slices. Top with remaining tomato slices in slightly overlapping circles. Sprinkle with Parmesan and remaining 1/4 cup Cheddar cheese.
• Bake pie in the preheated oven until filling is set and lightly browned on top, 30 to 35 minutes, tenting crust with aluminum foil to prevent excess browning, if needed. Let stand for at least 30 minutes before serving. Garnish with thinly sliced basil before serving.