Best Robust Tomato And Olive Pie Recipes

ROBUST TOMATO AND OLIVE PIE

Robust Tomato and Olive Pie image

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

Ingredients

2 cups plain flour
90 g butter
1 egg
2 tablespoons olive oil
1 tablespoon French mustard
15 g butter
6 medium tomatoes (peeled and chopped)
3 large onions (very thinly sliced)
1 teaspoon sugar
2 tablespoons fresh basil (hand thorn)
1 cup stoned black olives (sliced)
1 cup gruyere cheese (grated)

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

RUSTIC TOMATO BASIL PIE

Rustic Tomato Basil Pie image

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

Ingredients

1/2 cup mayonnaise
1 garlic clove, minced
1 tablespoon fresh lemon juice
kosher salt
cracked black pepper
3 large tomatoes, cored and cut into slices slightly thinner than 1/2 inch
unbaked 9-inch pie crust, preferably the rolled refrigerated kind
10 basil leaves
extra virgin olive oil, for drizzling

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

RUSTIC TOMATO PIE

Rustic Tomato Pie image

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

Ingredients

Dough for single-crust pie
1-3/4 pounds mixed tomatoes, seeded and cut into 1/2-inch slices
1/4 cup thinly sliced green onions
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese
2 tablespoons minced fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 bacon strips, cooked and crumbled
2 tablespoons grated Parmesan cheese

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.

LUSCIOUS FRESH TOMATO PIE

Luscious fresh tomato pie image

This is great for all those fresh garden tomatoes. My mother used to make this and i finally got her to give me the recipe.

Provided by sherry monfils @smonfils

Categories Pies

Number Of Ingredients 10

Ingredients

1 - 9"-deep dish refrigerated pie crust
4 large fresh tomatoes, sliced, ends discarded.
1/2 cup(s) chopped fresh basil
3 - green onions, thinly sliced
1/2 pound(s) bacon, cooked, drained, chopped.
1/2 teaspoon(s) garlic powder
1 teaspoon(s) dried oregano
1 teaspoon(s) crushed red pepper
2 cup(s) reduced-fat, shredded mozzarella cheese.
1/4 cup(s) light mayonnaise

Steps:

Heat oven to 375. Lightly spray pie pan, place pan on baking sheet. Place pie crust in pan. Alternately, in layers, fill pastry shell w/ tomatoes, basil, green onions, bacon, garlic powder, oregano and red pepper. In bowl, mix cheese and mayo well. Spread cheese mix over pie mix. Cover w/ foil, bake 30 min. Uncover, bake additional 30 min.