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.
SAVORY CHERRY TOMATO PIE
You'll want to double up your piecrust to hold together the flavor-packed filling of this scrumptious savory pie. A cream cheese layer forms the base of the dish, allowing you to get sweet and salty flavors and creamy texture with every bite.
Provided by Annacia
Categories < 4 Hours
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 432.4, Fat 31.2, SaturatedFat 10, Cholesterol 49.7, Sodium 684.3, Carbohydrate 29.9, Fiber 3.1, Sugar 3.8, Protein 9.1
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
CHERRY TOMATO TART
This tart came about as a way to use up some odds-and-ends ingredients that I had been wanting to get used up. Make sure to place a baking sheet under the tart pan while baking--those tomatoes can make a bit of a mess when they burst open! They add quite a bit of juice, which can pool on top a little. I simply dabbed up extra juice with a paper towel and that worked fine. This is best served warm, on the day it's made. Garnish with additional basil, if desired.
Provided by Kim
Categories Appetizers and Snacks Pastries
Time 2h
Yield 10
Number Of Ingredients 15
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.
Nutrition Facts : Calories 241.7 calories, Carbohydrate 13.9 g, Cholesterol 21.2 mg, Fat 18.2 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 5.7 g, Sodium 340.9 mg, Sugar 1.1 g
CHERRY TOMATO TART
Sometimes you just want to bring the prettiest dish to the party. This tart will certainly succeed on that front, and the secret is that it's not that much work. If you get good-quality cherry tomatoes, this dish pretty much sells itself. Combining the acidity of the tomatoes with the umami of the cooked onions creates a light combination that is still surprisingly hearty.
Provided by Food Network
Categories appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
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.
SOUTHERN TOMATO PIE
Tomato slices are juicy and mix in well with the creamy/cheesy "custard" in this Southern-inspired tomato pie. The blind baking method helps keep the crust nice and crunchy on the bottom.
Provided by Jasmine
Categories Savory Pies
Time 2h10m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 14.5 g, Cholesterol 65.2 mg, Fat 31.1 g, Fiber 1.5 g, Protein 10.8 g, SaturatedFat 11.2 g, Sodium 733.8 mg
EASY TOMATO PIE
This succulent, savory pie is loaded with tomatoes, Swiss cheese and cottage cheese, all accented with basil, parsley and onion flakes. You can enjoy this pie year round: use canned tomatoes and dried basil in the winter, but be sure to treat yourself to fresh in the summer!
Provided by sal
Categories Side Dish Vegetables Tomatoes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, whisk together eggs, milk, salt, basil, parsley, onion flakes and cottage cheese. Spread tomatoes evenly across bottom of pastry shell, then sprinkle with Swiss cheese. Pour egg mixture over cheese.
- Bake in preheated oven for 45 minutes, until set in center.
Nutrition Facts : Calories 323.7 calories, Carbohydrate 20.8 g, Cholesterol 75.5 mg, Fat 20.7 g, Fiber 1.9 g, Protein 14 g, SaturatedFat 8.5 g, Sodium 710.5 mg, Sugar 4.4 g
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