GINA'S SUMMER TOMATO PIE
Provided by Patrick and Gina Neely : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 9
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.
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.
CHEF JOHN'S TOMATO TART
One of these days Michele and I will travel to the south of France, where we'll eat this amazing tomato tart at least once a day. It's going to be hot, since we'll have to go in the middle of summer to enjoy best possible tomatoes, but that's fine, as long as there's chilled rosé. One layer of tomato is plenty, since more than that will make for an overly wet tart, which means your pastry will not stay crispy.
Provided by Chef John
Categories Appetizers and Snacks Pastries
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
- Freeze dough until firm, about 10 minutes.
- Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.
- Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing border. Let cool for 10 minutes.
- Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
- Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 31.1 g, Cholesterol 1.1 mg, Fat 30.2 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 444.8 mg, Sugar 1.7 g
BECCA'S TOMATO PIE
Becca of Byron..my sister in law...shared this recipe with us. It is DELICIOUS! I love it...and hope that you will give it a try. If you like foods from the deep South, you will love this Georgia "Mater Pie" recipe.
Provided by Lane Harris
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a 350 degree oven, bake pie shell for 5 to 7 minutes.
- Then-- Layer the sliced tomatoes in the bottom of the pie shell.
- Sprinkle salt& pepper to taste.
- Crumble bacon on top of tomatoes.
- Spread the cheese& mayonnaise mixture on top.
- Cook in 350 degree oven for another 35-40 minutes until cheese is melted and browned.
TOMATO PIE
Provided by Virginia Willis
Time 1h45m
Yield One 9-inch pie
Number Of Ingredients 11
Steps:
- Position an oven rack in the lower third of the oven and preheat to 375 degrees F.
- Place the tomatoes on a rack in the sink in 1 layer. Sprinkle with the salt and allow to drain for 10 minutes.
- Line the pie shell with foil and fill with pie weights, dried beans or rice. Bake in the lower third of the oven for 20 minutes. Carefully remove the weights and foil. Return to the oven and bake until light golden, 10 minutes more. Remove to cool in the pan on a wire rack.
- Reduce the oven temperature to 350 degrees F. Heat the oil in a skillet over medium heat. Add the onions and season with salt and pepper. Cook until soft and translucent, 3 to 5 minutes. (Don't skip this step! Not cooking the onions will make the pie soggy and wet.)
- Pat the tomato slices dry on both sides with paper towels. Layer the tomato slices, cooked onions and chopped herbs in the baked pie shell. Season each layer with pepper. Combine the grated cheeses and mayonnaise together. Spread the mixture on top of the tomatoes and bake until lightly browned, about 30 minutes. Remove to a rack to cool. Serve warm or at room temperature.
EGGPLANT TOMATO PIE
Make and share this Eggplant Tomato Pie recipe from Food.com.
Provided by StarFire22
Categories Savory Pies
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 500 degrees.
- Line baking sheet with foil and lightly grease.
- In large skillet, place 1 tablespoon olive oil, balsamic vinegar and eggplant and stir to coat thoroughly (no heat).
- Place eggplant cubes onto baking sheet, place in hot oven for 15 minutes, stirring once, until tender and lightly carmelized.
- Set aside skillet with reserved oil/vinegar
- Remove cooked eggplant to bowl and mash.
- Lower oven to 375 degrees.
- Saute onion in oil/vinegar mixture until caramelized, adding more oil if necessary.
- Turn off heat on skillet and stir in garlic letting it sit 5 minutes.
- Fold eggs, butter, pesto, and breadcrumbs into eggplant.
- Grease a pie pan and place a layer of sliced tomato to cover bottom.
- Combine cheeses and sprinkle 1/2 over tomatoes.
- Cover with eggplant mixture.
- Add layer of remaining cheese.
- Sprinkle finely sliced basil over cheese and top with layer of tomatoes.
- Bake 30 minutes until set, remove from oven and cool 10 - 15 minutes.
Nutrition Facts : Calories 205.3, Fat 12.3, SaturatedFat 4.7, Cholesterol 76.9, Sodium 376.4, Carbohydrate 16.4, Fiber 3.9, Sugar 4.7, Protein 8.4
BECCA'S TACO SOUP
From allrecipes.com, by Becca Hancock. "Taco soup. It's really easy, cheap and delicious. Great for last minute dinner decisions! Serve with tortilla chips and shredded cheddar cheese on top, if desired."
Provided by DrGaellon
Categories Beans
Time 25m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot over medium high heat, combine the ground beef and the onions.
- Saute for about 5 minutes or until onions are tender.
- Add the tomato juice, corn, beans, tomato sauce and taco seasoning.
- Stir well
- Heat throughout, but do not boil.
Nutrition Facts : Calories 196.7, Fat 7.6, SaturatedFat 2.8, Cholesterol 30.8, Sodium 680.4, Carbohydrate 21.3, Fiber 3.6, Sugar 6.8, Protein 12.9
VEGETABLES - EDISTO TOMATO PIE (DOROTHY LUCAS) RECIPE - (5/5)
Provided by chlovett10
Number Of Ingredients 8
Steps:
- Layer tomatoes in pre-baked pie shell, sprinkling each layer with salt, pepper, basil and garlic powder. Mix together grated cheese and mayonnaise. Spread on top of tomatoes. Bake @ 350 for 35 minutes or until golden and bubbly. Let stand 5 min. and serve May add 1 large chopped onion and top with herb dressing mix if desired
TOMATO PIE
Make and share this Tomato Pie recipe from Food.com.
Provided by seahorse73
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Blind bake the pie crust, so it is not soggy.
- Place the tomatoes in a colander in the sink in 1 layer.
- Sprinkle with salt and allow to drain for 10 minutes or longer, if you don't the pie will fall apart.
- Layer the tomato slices, basil and onion in pie shell.
- Season with salt and pepper.
- Combine the grated cheeses and mayonnaise together.
- Spread mixture on top of the tomatoes and bake for 30 minutes until lightly browned.
- To serve: cut into slices and serve warm.
Nutrition Facts : Calories 279.9, Fat 17.9, SaturatedFat 8.8, Cholesterol 34.5, Sodium 359.3, Carbohydrate 18.9, Fiber 2.1, Sugar 3.7, Protein 11.4
PAULA DEEN'S TOMATO PIE
This is a wonderful simple recipe to use up your garden-ripe tomatoes and fresh basil, taken from one of her most popular cookbooks "Paula Deen's Kitchen Classics" prep time does not include preparing and baking the pie crust
Provided by Kittencalrecipezazz
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees F.
- Place the pie shell onto a baking sheet.
- Lightly brush the bottom and sides with egg white.
- Partially bake the pie crust for 8 minutes at 350 degrees.
- Layer the tomato slices with the basil and onion into the partially-baked pie shell, then sprinkle with salt and black pepper.
- In a bowl mix together both cheeses and the mayonnaise, then spread over the tomatoes.
- Bake at 350 degrees F for 30 minutes or until lightly browned.
BEEF AND TOMATO PIE
"I bake this hot and hearty ground beef pie when my grandchildren come to visit," comments June Mullins of Livonia, Missouri. "They like its family-pleasing flavor," she informs. And you'll like that it costs just 57 cents a serving.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Remove from the heat. Stir in ketchup and salt; set aside. , Combine biscuit mix and milk just until moistened. Turn onto a lightly floured surface and knead 6-8 times. Roll into a 10-in. circle; transfer to a greased 9-in. pie plate. Flute edges. , Spoon meat mixture into crust. Sprinkle with tomatoes. Bake at 425° for 20-25 minutes. Sprinkle with cheese; bake 2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 352 calories, Fat 17g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 883mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.
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