Cherry Tomato Pie Recipes

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.

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:

• 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.

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.

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.

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.

Steps:

• Heat 1 tablespoon oil in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add zucchini; cook, stirring occasionally, until light golden and liquid has been released, about 5 minutes. Transfer to a large bowl; set aside.
• Halve one-third of the tomatoes. Stir halved and whole tomatoes, cheeses, basil, lemon zest, flour, and sugar into shallot-zucchini mixture. Season with salt and pepper. Set aside.
• Roll out dough on a lightly floured surface to a 13-inch circle, about 1/4-inch thick. Make seven 3-inch-long cuts around edge of dough, evenly spacing. Trim to make 7 rounded flaps. Transfer to a 10-inch pie plate. Drizzle crust with remaining tablespoon oil. Spread with filling. Fold in flaps of crust, slightly overlapping. Put tomatoes on the vine in center. Refrigerate until cold, about 20 minutes.
• Preheat oven to 375 degrees. Whisk cream and egg yolk in a small bowl. Brush crust with egg wash. Bake pie on a rimmed baking sheet until crust is golden brown and juices are bubbling, about 45 minutes.

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.