Best Garlic Basil Tomato Pie Recipes

BEST TOMATO PIE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Press pie crust into a 9-inch pan or glass pie plate; fold excess dough under and press to form a thick edge. Cover edges with foil.
• Bake in the preheated oven until light brown, 10 to 12 minutes. Remove from oven and sprinkle 1/2 cup mozzarella cheese over the bottom. Reduce oven temperature to 375 degrees F (190 degrees C).
• Drain tomato wedges in a colander or on paper towels. Arrange tomato wedges in the pie shell. Sprinkle basil and garlic on top.
• Combine remaining 1 cup mozzarella cheese, mayonnaise, Parmesan cheese, and pepper in a mixing bowl. Spread evenly over tomatoes; do not spread onto crust.
• Bake in the preheated oven until top is golden and bubbly, 35 to 40 minutes. Cover edges with a ring of foil to keep from overcooking if needed. Garnish pie with whole basil leaves and serve warm.

TOMATO AND BASIL PIE

Steps:

• Unfold piecrust according to package directions. Place in a 9-inch quiche or pie dish. Prebake according to package directions. Remove from oven. Sprinkle with 1/2 cup Mozzarella cheese. Adjust oven to 375°F.
• Cut tomatoes into wedges, drain on paper towels. Arrange wedges on top of melted cheese in the baked pie shell.
• In a food processor bowl, combine basil and garlic; process until coarsely chopped. Sprinkle over tomatoes.
• In a medium mixing bowl, combine remaining Mozzarella cheese, mayonnaise, Parmesan cheese and pepper. Spoon cheese over top, spreading evenly to cover basil mixture.
• Bake at 375°F for 35-40 minutes, or until top is golden and bubbly. Serve warm. Sprinkle with basil leaves if desired.

TOMATO-BASIL PIE

Steps:

• Preheat oven to 450*.
• Fit pastry into pie plate and line with foil to prevent burning.
• Bake for 5-8 minute.
• Remove foil and bake 5-8 minute longer or until crust is set and just beginning to brown.
• Reduce oven temp to 375*.
• Meanwhile slice tomatoes and place on paper towel to drain.
• Sprinkle 3/4 cup mozerella on crust.
• Place tomatoes over mozerella.
• Combine basil and garlic and sprinkle over tomatoes.
• Stir together remaining 3/4 cup mozerella,mayo, parmesan, salt and pepper to taste then spoon on top garlic,/basil layer.
• Bake for 20-25 minutes or until edges are brown and cheese is bubbly.
• If necessary, shield edges of crust with foil to prevent burning.
• If desired, garnish with more basil.
• Serve warm.
• ENJOY!

TOMATO PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In alternating layers, fill pastry shell with tomatoes, basil, scallions, bacon, garlic powder, oregano, and red pepper. In a small bowl, mix cheese with mayonnaise. Spread mixture over top of pie. Cover loosely with aluminum foil.
• Bake in preheated oven for 30 minutes. Remove foil from top of pie and bake an additional 30 minutes. Serve warm or cold.

RUSTIC TOMATO BASIL PIE

Steps:

• Preheat oven to 425 degrees F; line a baking sheet with parchment paper.
• In a small bowl, whisk together mayonnaise, garlic, and lemon juice; season with salt and pepper.
• Season tomatoes lightly with salt and pepper.
• Spread the dough out on the prepared baking sheet and brush with about 1 tablespoon of the garlic mayonnaise all the way to the edge.
• Arrange about half the tomatoes on the dough, leaving a 2-inch border (tomatoes can overlap).
• Scatter basil over tomatoes.
• Made a second layer of tomatoes and basil.
• Fold the edges of the dough toward the center (will not cover filling); brush with garlic mayonnaise to help secure the folds in the crust.
• Drizzle a teaspoon of olive oil on the tomatoes and lightly season with salt and pepper.
• Bake until golden brown, about 30 to 40 minutes; let set for 30 minutes to allow tomato juices to redistribute.
• Cut the cooled pie into wedges and serve each with a dollop of the remaining garlic mayonnaise.