Fresh Tomato Pie From Gooseberry Patch Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake the pastry shell for 8 to 10 minutes or until browned.
• Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
• In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.
• Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.

Steps:

• Preheat oven to 350F degrees.
• Peel tomatoes and slice in 1/2" thick pieces. Place on a rack or colander to drain. Salt all the pieces to draw out the moisture. Let them drain 30 minutes.
• Place crust in pie plate, preferrably glass. Bake until slightly browned, and cool on a rack before filling.
• Chop or grate the Gruyere and Swiss cheeses into large flakes. Mix the two together. Grate the Parmesan to use as a topping and set aside. Combine the basil and parsley in a small bowl.
• Put a layer of the combined cheese in the pie shell. Top with a layer of tomatoes, lightly squeezing out any excess moisture before add each slice. Sprinkle on the basil/parsley mixture, plus salt and pepper. Repeat the layers. Drizzle on the olive oil. Top off with the parmesan cheese.
• Wrap foil around the edges to protect the crust from burning. Bake until golden brown and bubbly, approximately 20-25 min., removing foil for the last 5 minutes. Let cool 10 minutes before cutting. Serve warm or room temperature.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a baking sheet on a lower oven rack.
• Stem and rinse berries.
• Crush 1/2 cup berries in the bottom of a saucepan. Combine sugar, tapioca, and salt; mix with crushed berries. Cook and stir until mixture boils. Cook for 2 more minutes. Remove from heat, and add in remaining whole berries.
• Pour fruit filling into pastry. Adjust top crust; cut slits to allow steam to escape. Brush top crust with milk and sugar.
• Bake in preheated oven on baking sheet until crust is golden brown and filling is bubbly, about 35 minutes.

Steps:

• Preheat oven to 425 degrees.
• Bake crust 5 minutes and remove from the oven.
• Reduce heat to 400 degrees.
• Line the piecrust with tomatoes.
• Sprinkle with salt, pepper, basil and chives.
• In a small bowl, mix the mayonnaise and cheese and mix well.
• Carefully spread the mayonnaise mixture over the tomatoes slices, sealing mayonnaise mixture to the edges of the pie crust.
• Bake 30-35 minutes until topping bubbles and begins to brown.
• Serve immediately.