RUSTIC TOMATO PIE
Perk up your plate with this humble tomato pie. We like to use fresh-from-the-garden tomatoes and herbs, but store-bought produce will work in a pinch. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 325 calories, Fat 25g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 409mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
ROASTED TOMATO AND CORN PIE WITH CHEDDAR CRUST
In this large-scale galette, cherry tomatoes, fresh corn and scallions are wrapped in a flaky Cheddar crust. The extra step of roasting the tomatoes first yields a pie that's on the just-right side of juicy. Make sure you bake it long enough, and don't be afraid to let the crust get deeply golden brown and allow the base to cook through. A good way to test for doneness is to gently shake the baking sheet: A crust that's not fully baked will stay in place on the baking sheet, whereas a well-baked crust will easily slide from one end to the other. Feel free to substitute another kind of grated cheese for the Cheddar; Gruyère, Monterey jack and Parmesan are all delicious options.
Provided by Erin Jeanne McDowell
Categories dinner, pies and tarts, vegetables, main course
Time 2h
Yield 1 (15-inch) pie
Number Of Ingredients 14
Steps:
- Make the Cheddar crust: In the bowl of a food processor, pulse the flour and salt until well combined. Add the butter and pulse until the mixture resembles a coarse meal. There will be visible pieces of butter, but they should be quite small. (You can also do this in a medium bowl with your fingers or a pastry cutter.) Add the shredded cheese and pulse to combine.
- Transfer the mixture to a medium bowl, make a well in the center of the bowl and pour in the ice water. Toss the mixture with your hands to distribute the water throughout the flour. Once the mixture becomes very fine crumbs, knead it a few times until it comes together. If there are portions of the dough that are more hydrated, use your hands to break them up, then incorporate the drier portions of the dough. The dough should not be totally smooth, or overly wet. If needed, add more ice water, 1 tablespoon at a time, until the mixture holds together easily in a ball.
- Form the dough into a 1-inch-thick disk, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days.
- Make the filling: Heat the oven to 400 degrees with racks in the upper and lower thirds of the oven. On a baking sheet, combine the tomatoes, melted butter and olive oil; season with salt and pepper. Transfer to the top rack of the oven and roast until the tomatoes have become wrinkly, the skins have browned slightly and they've collapsed, 25 to 30 minutes. Cool completely. (You can complete this step in advance and refrigerate for up to 5 days.)
- When the tomatoes have cooled completely, gently transfer them to a medium bowl. If they've released a lot of liquid, drain the tomatoes in a colander before placing in the bowl. Stir the corn kernels and scallions into the tomatoes; season to taste with salt and pepper.
- Line a baking sheet with parchment paper. On a lightly floured surface and using a lightly floured rolling pin, roll out the dough into a round about 1/4-inch thick and about 17 inches wide. Roll up the dough onto the rolling pin, wrapping it around the pin, and gently transfer the dough to the prepared baking sheet; unroll. (It will be larger than the baking sheet in the some places; just allow the excess to drape over the edge of the pan.)
- Gently transfer the cooled tomato and corn mixture to the center of the dough and spread into an even layer, leaving the outside 2 inches uncovered. Working a little bit at a time, fold the outside edges over the filling, pleating the edges as you work.
- In a small bowl, whisk the egg and 1 tablespoon water together to combine. Brush the egg wash around the outside edge of the crust.
- Transfer the pie to the lower rack of the oven and bake until the crust is deeply golden brown, 50 minutes to 1 hour.
- Let cool at least 15 minutes before serving. Serve directly on the baking sheet, or use the parchment paper to slide it onto a cutting board, then slide the parchment away to slice and serve. Serve warm or at room temperature, and garnish with basil just before serving.
DELICIOUS TOMATO PIE
How about pie for dinner? This savory staple is a wonderful way to accentuate summer's abundance of tomatoes from the garden or farm stand. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Dinner Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Reduce oven setting to 350°. Place half of the tomatoes in crust. Top with onions and remaining tomatoes. Sprinkle with basil, salt and pepper. Combine mayonnaise and cheddar cheese; spread over tomatoes, leaving 1-1/2 in. around the edge. Sprinkle with bacon and Parmesan cheese. , Bake until tomatoes are tender, 30-35 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 222 calories, Fat 15g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 392mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
TOMATO CRESCENT ROLL PIE
This was brought up to the cabin we stayed at in Stehekin, WA by my cousin by way of her daughter, Cinda. Lovely dish and very tasty. We made the crust with Bisquick because it packs in better than crescent rolls. Either way its a delicious idea.
Provided by Notherjack
Categories Lunch/Snacks
Time 50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Separate crescent rolls.
- Form a crust by lining a deep dish pie pan with the rolls.
- Bake crust for 10 minutes or until slightly golden.
- Peel and slice tomatoes
- Place in a single layer in a colander.
- Sprinkle with salt and allow to drain for about 10 minutes.
- Layer tomato slices, onions and basil in shell.
- Season with salt and pepper.
- Combine mayonnaise and cheese.
- Spread on top of the tomatoes.
- Bake for 30 minutes or until lightly browned.
- Cut into wedges and serve warm.
Nutrition Facts : Calories 369.1, Fat 21.7, SaturatedFat 9.5, Cholesterol 63.6, Sodium 554.4, Carbohydrate 30.2, Fiber 3.1, Sugar 6.5, Protein 14.4
HAM, TOMATO AND SWISS QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Pat into a 9 inch deep dish pie plate the uncooked crescent roll dough to form a crust. Sprinkle in 1/2 cup of cheese on bottom and top with ham and tomato. In a medium bowl, mix together the eggs and cream. Season with salt and pepper. Pour into pie plate and top with remaining cheese. Bake for 40 minutes or until firm.
FRESH TOMATO TART
A simple tart that truly highlights our luscious summer tomato crop. Use whatever crust you like - I think crescent rolls are quick and easy. Enjoy!
Provided by Julie 927
Categories Lunch/Snacks
Time 40m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 5
Steps:
- Press rolls into pie plate.
- Brush with 1 T olive oil.
- Layer 1/2 cheese & basil.
- Place tomatoes in single layer.
- Cover tomatoes with remaining cheese & basil.
- Drizzle 1 T olive oil over top.
- Season with salt & pepper.
- Bake 350 for 30 minutes or until crust is browned.
Nutrition Facts : Calories 189, Fat 10, SaturatedFat 3.7, Cholesterol 30.9, Sodium 289.8, Carbohydrate 17.1, Fiber 1.6, Sugar 2.7, Protein 7.8
FRESH TOMATO FLATBREAD
Looking for an easy appetizer or side? All you need are a can of refrigerated crescent rolls, fresh tomatoes, a sprinkle of cheese, olive oil and savory seasonings.
Provided by Taste of Home
Time 25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Thinly slice the tomatoes; place on paper towels to drain. Unroll crescent dough; place on an ungreased baking sheet. Roll into a 14x10-in. rectangle; seal seams and perforations., Arrange tomatoes and onion over crust. In a small bowl, combine the oil, Italian seasoning, garlic, salt and pepper; brush over top. Sprinkle with cheese., Bake at 375° for 10-14 minutes or until lightly browned. Cut into squares.
Nutrition Facts : Calories 101 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 205mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
FRESH TOMATO BASIL CRESCENT PIZZA
Use refrigerated crescent rolls for the pizza dough and top with fresh sliced tomatoes and a drizzle of garlic basil oil. Finish off with mozzarella and Parmesan cheeses and bake. Delicious and so simple.
Provided by Marie
Categories Lunch/Snacks
Time 39m
Yield 6 slices
Number Of Ingredients 9
Steps:
- Unroll crescent dough into one long rectangle and press into an ungreased 9x13 baking pan.
- Seal seams and perforations and bake at 375° for 14 minutes or until golden brown.
- Meanwhile, in a skillet, saute garlic and basil in oil over low heat just until garlic softens - but do not brown the garlic.
- Sprinkle half of mozzarella over the crust.
- Place sliced tomatoes over cheese and drizzle oil mixture over.
- Top with rest of mozzarella, sprinkle with Parmesan, Italian seasoning and black pepper.
- Bake for 10 to 14 more minutes or until cheese is melted.
Nutrition Facts : Calories 277, Fat 14.4, SaturatedFat 6.6, Cholesterol 52.5, Sodium 477.3, Carbohydrate 22.7, Fiber 1.9, Sugar 3.1, Protein 14.1
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