Fresh Tomato Pie From Gooseberry Patch Recipes

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FRESH TOMATO PIE

A great way to use surplus tomatoes from your garden. Tasty served warm or cold! You may want to add chopped fresh herbs for flavor.

Provided by Britt Terry

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 9



Fresh Tomato Pie image

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.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 14.3 g, Cholesterol 14.5 mg, Fat 23.8 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 4.5 g, Sodium 305.6 mg, Sugar 4.4 g

1 (9 inch) pie shell
7 ripe tomatoes, sliced
1 yellow onion
¾ cup mayonnaise
⅓ cup shredded mozzarella cheese
⅓ cup grated Parmesan cheese
ground black pepper to taste
2 teaspoons fresh basil
2 teaspoons fresh oregano

FRESH TOMATO PIE

A simple, but decadent, idea for what to do with all those tomatoes from the garden. This is a great one for personalization - change up the cheeses and the herbs to make it Mexican, Greek, Italian - you get the idea! It's even better the second day (reheat in the oven 15 min).

Provided by Grubbyknees

Categories     Savory Pies

Time 1h5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10



Fresh Tomato Pie image

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.

Nutrition Facts : Calories 407.3, Fat 28.4, SaturatedFat 12.7, Cholesterol 56.7, Sodium 1046.5, Carbohydrate 18.6, Fiber 3, Sugar 4.9, Protein 20.7

1 unbaked 9-inch pie crust
3 lbs tomatoes
8 ounces gruyere cheese
4 ounces swiss cheese
2 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, chopped
4 ounces parmesan cheese
2 teaspoons salt
1 teaspoon pepper
2 tablespoons olive oil

GOOSEBERRY PIE I

This is a good introduction to gooseberries for those who are unfamiliar with this fruit.

Provided by Carlotta

Categories     Desserts     Pies     Vintage Pie Recipes

Time 1h5m

Yield 1

Number Of Ingredients 7



Gooseberry Pie I image

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.

Nutrition Facts : Calories 2826 calories, Carbohydrate 568.3 g, Cholesterol 2.4 mg, Fat 63 g, Fiber 25.9 g, Protein 16.2 g, SaturatedFat 15.4 g, Sodium 2115.8 mg, Sugar 420.1 g

3 cups fresh gooseberries
2 cups white sugar
3 tablespoons quick-cooking tapioca
½ teaspoon salt
1 recipe pastry for a 9 inch double crust pie
2 tablespoons milk
1 ½ tablespoons white sugar

FRESH TOMATO PIE

This is very more-ish. My BH and I can polish the whole thing off by ourselves. It will serve 4-6 as an appetizer, but only 2 if it's served as the main course.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8



Fresh Tomato Pie image

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.

Nutrition Facts : Calories 384.5, Fat 25.3, SaturatedFat 12.5, Cholesterol 44.5, Sodium 738.4, Carbohydrate 26, Fiber 2.5, Sugar 4.3, Protein 14

1 9 inch pie shell
3 tomatoes, thickly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fresh basil, torn
1/4 cup chopped chives
1/2 cup mayonnaise
1 1/2 cups shredded cheddar cheese

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