Best Rustic Tomato Basil Pie Recipes

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.

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.