Tomato Pie With Cornmeal Crust Recipes

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.

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.

Steps:

• Make the crust: Pulse the flour, cornmeal and fine salt in a food processor to combine. Add the butter and 3 tablespoons manchego; pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 4 tablespoons ice water and pulse until the dough comes together; add 1 more tablespoon ice water if necessary. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, about 45 minutes.
• Put the dough between 2 sheets of parchment paper and roll into a 13-inch round. Transfer the dough to a 9 1/2-inch deep-dish pie plate. Fold the overhang under itself and crimp the edges. Pierce the bottom of the crust all over with a fork. Refrigerate until firm, about 20 minutes. Meanwhile, preheat the oven to 350 degrees F.
• Line the crust with foil, then fill with dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and beans and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack to cool.
• Make the filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool. Meanwhile, thinly slice the tomatoes; toss with 1 teaspoon kosher salt in a colander. Let drain, gently tossing occasionally, about 30 minutes.
• Increase the oven temperature to 375 degrees F. Combine the remaining 3/4 cup manchego, the mozzarella, mayonnaise, breadcrumbs, 2 tablespoons each chives and parsley, the thyme, 1/4 teaspoon each kosher salt and pepper, and the sauteed onion in a bowl. Spread in the crust. Arrange the tomatoes on top. Drizzle with the remaining 1 tablespoon olive oil and season with pepper. Bake until the tomatoes are browned, about 50 minutes. Top with the remaining 1 tablespoon each chives and parsley.

Steps:

• Roll the pie crust into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch deep-dish pie pan. Trim the edges so the crust hangs over the pie pan by 1/2 inch. Tuck the edges of the crust under to be even with edge of the pie pan and press all around with the tines of a fork. Place the crust in the refrigerator for 1 hour or in the freezer for 30 minutes.
• Meanwhile, slice the tomatoes crosswise into 1/4-inch-thick slices. Using your fingers, push out as many of the watery tomato seeds as you can. Lay the slices flat on a paper towel-lined sheet tray and sprinkle all over with the salt. Let drain for 30 minutes, then pat very dry.
• Preheat the oven to 425 degrees F.
• While the tomatoes are draining, in a medium bowl, whisk together the mayonnaise, whole egg, egg yolk and hot sauce, if using. Stir in the Cheddar, blue cheese, parsley, dill, black pepper and scallions.
• Sprinkle the cornmeal over the bottom of the crust. Pat the tomato slices dry once again, then place a third of the tomatoes in the bottom of the pie crust, overlapping them slightly to fit. Top with half of the mayonnaise mixture. Repeat with another layer of tomatoes and another layer of mayonnaise mixture. Place the remaining tomatoes on top, pressing the last layer gently into the mayonnaise mixture. Bake for 20 minutes.
• Remove the pie from the oven and wrap just the edges of the crust with foil to avoid burning. Reduce the oven temperature to 375 degrees F. Bake until the mayonnaise mixture is puffed and golden brown and the center is no longer wobbly, about 30 minutes more. Let cool for 1 1/2 hours.
• Top with additional herbs, if desired, then slice and serve.
• Combine the flour, shortening, butter and salt in a large bowl. Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs. Beat the egg with a fork and add it to the mixture along with the vinegar. Add 5 tablespoons cold water. Stir until it comes together, adding another tablespoon or two of water if it needs the moisture.
• Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove from the freezer 30 minutes before you are ready to use them.

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 20-25 minutes. Remove foil and weights; bake until light brown, 5-10 minutes longer. Cool on a wire rack., In a small bowl, combine mayonnaise, cheese, green onions and seasonings. Arrange one-third of the tomatoes in crust; spread with one-third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake until filling is bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.

Steps:

• Make crust:
• Cut butter into pieces.
• In a food processor pulse together flour, cornmeal, and salt. Add butter and pulse until mixture resembles coarse meal. Add ice water and pulse until incorporated and mixture just forms a dough. Press dough evenly into bottom and up sides of a 10 1/2- by 7- by 1-inch rectangular tart pan with a removable fluted rim (see note, above) and roll a rolling pin over rim of pan to trim dough flush with rim. Chill crust about 20 minutes, or until firm.
• While crust is chilling, preheat oven to 375°F.
• Line crust with foil and fill with pie weights or raw rice. Bake crust in lower third of oven until edge is set, 10 minutes. Carefully remove foil and weights or rice and bake crust 5 minutes more, or until just dry. Leave oven on and cool crust in pan on a rack (crust may crack slightly). Crust may be made 1 day ahead and kept, loosely covered with plastic wrap, at room temperature.
• Make custard:
• Chop basil. In a bowl whisk together basil and remaining custard ingredients and season with salt and pepper.
• Pour custard into crust, spreading evenly. Halve tomatoes and arrange, cut sides up, in one layer on custard, pressing lightly into custard. Season tomatoes with salt and pepper and bake tart in lower third of oven until custard is just set, about 25 minutes. Cool tart to warm in pan on rack. Tart may be made 1 day ahead and cooled completely before being chilled, covered, in pan. Reheat tart, uncovered, in a 350°F. oven or bring to room temperature before serving.
• Carefully remove rim from pan. Cut tart into roughly 2-inch pieces and serve warm or at room temperature.

Steps:

• Preheat the oven to 425 degrees. Grease a 3-quart high-sided casserole dish with cooking spray. In a large skillet, saute the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes. Then add the beans, corn, tomato sauce, broth, bell pepper (if using), chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 15 minutes. Set aside.
• In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.