RUSTIC TOMATO PIE
Perk up your plate with this humble tomato pie. We like to use fresh-from-the-garden tomatoes and herbs, but store-bought produce will work in a pinch. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. , Place half of the tomatoes and half of the onions in crust. Combine mayonnaise, cheddar cheese, basil, salt and pepper; spread over tomatoes. Top with remaining onions and tomatoes. Fold crust edge over filling, pleating as you go and leaving an 8-in. opening in the center. Sprinkle with bacon and Parmesan cheese. Bake on a lower oven rack until until crust is golden and filling is bubbly, 30-35 minutes. Let stand 10 minutes before cutting. If desired, sprinkle with additional basil.
Nutrition Facts : Calories 325 calories, Fat 25g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 409mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
RUSTIC TOMATO BASIL PIE
This pie is made of commonly found ingredients found in most kitchens. Any leftover garlic mayonnaise can be stored, covered, in the refrigerator up to one week.
Provided by threeovens
Categories Vegetable
Time 1h
Yield 4 main dish 8 appetizer, 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 142.9, Fat 10.1, SaturatedFat 1.5, Cholesterol 7.6, Sodium 216.1, Carbohydrate 13.2, Fiber 1.9, Sugar 5.6, Protein 1.7
ROBUST TOMATO AND OLIVE PIE
The tomatoes and onions are slowly braised to bring out the sweetness. The filling is then topped with a layer of black olives and Gruyere cheese. Sometimes to save time I buy ready made wholemeal shortcrust pastry.
Provided by Wild Thyme Flour
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 210 degrees celsius. Butter and flour a 20 cm deep flan tin.
- Make the pastry by processing flour and butter in a processor using a pulse action. When it resembles breadcrumbs add the egg and process until it comes together ( about 30 seconds) . Briefly knead on a floured surface, wrap in plastic wrap and refrigerate 30 minutes.
- To make the filling: Mix olive oil and mustard in a small container and set aside.
- Heat butter in a large pan, cook the tomatoes and onions together on a medium heat until soft. Increase heat to evaporate excess liquid. Do be careful as the tomatoes and onions have to remain pale. You can infact drain the liquid instead.
- While this is cooling, line the pie dish with the pastry. Cover the pasrty with a sheet of baking paper, fill with baking beans and bake blind for about 15 minutes. Remove the beans.
- Spread the mustard mixture on the bottom of the pie shell. Fill with the tomato and onion mixture.
- Mix the sugar olives and basil and sprinkle over the tomato. top with the grated cheese.
- Bake for about 20 minutes until the pastry is crisp.
Nutrition Facts : Calories 727.7, Fat 42.6, SaturatedFat 20.5, Cholesterol 138.7, Sodium 565.5, Carbohydrate 69.7, Fiber 6.6, Sugar 11.1, Protein 19.3
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