Summer Tomato Pie Recipes

Steps:

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
• Sprinkle flour on a work surface. Roll out pie dough to form a 10-inch circle and place on baking sheet. Overlap and alternate the different tomatoes and mozzarella slices in the center of the dough, leaving a 3-inch border. Scatter the basil leaves on top. Sprinkle with salt and pepper and red pepper flakes. Fold the uncovered edges of the dough inward over the filling to create a pleated crust. Brush edges and top of pie with olive oil.
• Place in the oven and bake for 35 minutes. Remove from the oven to a cutting board. Slice and serve.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Press pie crust into a 9-inch pie pan; prick bottom and sides with fork.
• Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Place tomatoes in a single layer of a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel. Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto tomato layer. Sprinkle half the Cheddar cheese and half the mozzarella cheese over basil layer. Repeat layering with remaining tomatoes, garlic, basil, Cheddar cheese, and mozzarella cheese. Spread mayonnaise over the top mozzarella cheese layer.
• Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.

Steps:

• Preheat oven to 375 deg. Line a baking sheet with parchment paper.
• Sprinkle flour on a work surface.
• Roll out pie dough to form a 10-inch circle & place on baking sheet.
• Overlap & alternate the different tomatoes & mozzarella (I only had red tomatoes) in the center of the dough, leaving a 3-inch border.
• Scatter the basil leaves on top.
• Sprinkle with salt & pepper & red pepper flakes.
• Fold the uncovered edges of the dough inward over the filling to create a pleated crust.
• Brush edges & top with olive oil. (Look at my pictures, watch out for holes in the edges, the water from the tomatoes will leak out.).
• Place in the oven & bake for 35 minutes.
• After about 10 minutes check for leaks & plug them.
• Remove from the oven to a cutting board.
• Slice & serve.

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 20-25 minutes. Remove foil and weights; bake until light brown, 5-10 minutes longer. Cool on a wire rack., In a small bowl, combine mayonnaise, cheese, green onions and seasonings. Arrange one-third of the tomatoes in crust; spread with one-third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake until filling is bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.

Steps:

• Preheat oven to 450 degrees. Place and fit pie crust in pie plate, cover with foil and top with pie weights (dry rice or beans). Bake for 8 minutes, remove, and allow to cool slightly.
• Reduce oven temp to 350 degrees. Place sliced tomatoes paper towels to drain excess liquid for 10-15 minutes, blotting the top also.
• In the slightly cooled, baked pie sheel, layer the sliced tomatoes, herbs, onions and cheese (in that order).
• Mix together to mayo, lemon juice, salt and pepper and spread this mixture evenly over the cheese.
• Place the second (unbaked) pie crust over the top and crimp the edges to seal. Use a sharp paring knife to cut four vents in the top.
• Bake for 45-50 minutes, until top crust is golden and filling is bubbling. Let stand 10-15 minutes before serving.