Best Rustic Tomato Pie Recipes

RUSTIC TOMATO PIE

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.

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.

RUSTIC TOMATO AND CHEESE PIE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees. Grease a 2 quart pie dish. Fit Pie Crust into Pie Dish, prick some holes at the bottom with a fork and bake in pre-heated oven for ten minutes. Line pre-baked pie crust bottom with a layer of the Heirloom tomatoes topping with half of the thinly sliced red onion, garlic, thyme, oregano, shredded mozzarella and Romano cheeses, and the goat cheese. Prepare a second layer using the same process beginning with the Heirloom Tomatoes. Sprinkle the garlic powder, salt and pepper across the pie then fresh basil. Bake at 350 degrees for approximately thirty minutes until the cheeses are melted, slightly bubbling and the pie is steaming hot. Serve warm or at room temperature.

AUBERGINE AND TOMATO CROSTATA ( ITALIAN RUSTIC PIE)

Steps:

• In a processor make a dough with the flour, oregano, salt, olive oil and enough water to make a dough ball.
• Rest in plastic wrap but don't refrigerate.
• cook the sliced aubergines with the 2 tbsp of water and 1 tbsp olive oil.
• Drain the auberines and place half of them in a blender with the ricotta, yogurt, eggs, parmesan and seasoning.
• Grease and Line a 26cm pie dish with baking paper. roll out the pastry and line the pie dish.Place another greaseproof paper on top and cover in baking beans.
• Bake in a 200C for 20 minutes. Remove the paper and beans and fill with the aubergine cream.
• Place circles o the rest of the aubergine, sliced onions and tomatoes decoratively on the surface.
• Mix 1 tbsp olive oil and 1 tbsp water and using a pastry brush, brush the aubergines and tomatoes. season and sprinkle on some more oregano.
• Bake for a further 30 minutes.