Philadelphia Tomato Pie Recipes
TOMATO PIE
You say tomato, I say ta-mah-to, but let's agree on this: However it's pronounced, it should be baked into a savory pie with basil and cheese!
Provided by My Food and Family
Categories Recipes
Time 1h1m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Line 9-inch pie plate with pie crust as directed on package for one-crust pie. Pierce bottom and side with fork. Bake 12 to 14 min. or just until edge begins to brown. Meanwhile, place tomatoes in colander set over bowl; press onto tomatoes with back of spoon to release as much juice as possible. Discard juice.
- Sprinkle onions onto bottom of crust; top with tomatoes and basil. Combine cheese and mayo; spoon over tomatoes, to within 1/2 inch of edge.
- Bake 30 to 32 min. or until filling is heated through and crust is golden brown.
Nutrition Facts : Calories 310, Fat 22 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
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- In the bowl of a stand mixer, combined the flour, salt, and yeast with the paddle attachment. Combine the water and olive oil in a large measuring cup, and slowly pour into the flour mixture. Mix on low speed just until combined.
- Switch to the dough hook attachment. Knead on medium speed for 5 minutes, until the dough forms a ball that clears the sides of the mixing bowl, but is still somewhat sticky.
- Sprinkle bread flour in a 6-inch square on a clean, flat surface. Scrape the dough onto the floured surface, and pat into a rectangle. Let rest for 5 minutes.
- Stretch the dough from end to end into a long, thin rectangle. From one end, fold a third of the dough back toward the middle, then repeat on the other end, as if you were folding the dough like a letter. Mist the dough lightly with nonstick cooking spray, and sprinkle with flour. Cover loosely with plastic wrap and let the dough rest for 30 minutes.
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- Measuring water and flour on a scale and place flour in a large bowl or bucket. Add yeast and salt to warm water and allow to bloom for 5 minutes. Pour water, yeast, salt mixture into the flour and mix with your hand until all of the dry flour is just mixed in. This is called a shaggy mix and should not be a smooth mixture.
- Cover with plastic wrap and rest for 15 minutes. After 15 minutes you will fold the dough twice. Wet your hand, reach into the bucket or bowl and reach under the dough at one corner. Pull and stretch the dough over to the top. Repeat with all four corners of the dough. Then flip the dough upside down so the folds are at the bottom. Wait one minute then repeat this process again. At this point your dough should be smoother and stretchy. If it isn’t you can fold a 3rd time. Cover the bowl or bucket with plastic wrap and leave the dough to proof for 3 hours.
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