POLENTA PIE WITH CHEESE AND TOMATO SAUCE
Provided by Ruth Cousineau
Categories Cheese Tomato Bake Vegetarian Quick & Easy Mozzarella Summer Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and preheat oven to 450°F. Oil a 9-inch pie plate or a 4-cup gratin dish with 1 teaspoon oil. 3Cut polenta roll crosswise into 1/4-inch-thick slices and line pie plate with half of slices, overlapping slices slightly to completely cover bottom of pie plate. Stir 1 tablespoon basil into 1 1/2 cups pasta sauce and spread over polenta, then sprinkle with half of mozzarella. Top with remaining half of polenta slices, then sprinkle with Parmigiano-Reggiano and remaining half of mozzarella.
- Bake until bubbling and golden, about 20 minutes. While pie bakes, heat remaining pasta sauce, basil, and oil in a small saucepan, stirring occasionally, until heated through. Let pie stand 5 minutes to firm up and cool, then serve with extra sauce on the side.
- *Found at many supermarkets and lucini.com.
TOMATO PIE WITH PIMENTO CHEESE TOPPING
Tomato pie is just the kind of supper a Southern cook might serve in the summer: savory and rich, but vibrant with super-fresh vegetables and herbs. Virginia Willis, a Georgia native and food writer, had the inspired idea to add a topping of pimento cheese, another Southern classic. There are multiple steps here because of the scratch-made crust, but everything can be baked in the cooler parts of the day, and the pie can be served warm or at room temperature.
Provided by Julia Moskin
Categories brunch, dinner, lunch, pies and tarts, main course
Time 2h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the dough: In a food processor fitted with the metal blade, combine the flour and salt. Add the butter. Process until the mixture resembles coarse cornmeal, 8 to 10 seconds. Add the egg yolks and pulse until just combined. Pulse in 5 to 6 tablespoons ice water, 1 tablespoon at a time, just until the mixture holds together as a soft dough, not crumbly or sticky. Use your hands to shape into a 1-inch-thick disk, wrap in plastic and refrigerate until firm, about 30 minutes (or longer, if desired).
- Lightly flour a clean work surface and rolling pin. Unwrap and roll out the dough, starting in the center and rolling up to, but not over, the top edge of the dough. Return to the center, and roll down to, but not over, the bottom edge. Give the dough a quarter turn, and continue rolling, repeating the turns until you have a circle about 1/8-inch thick.
- Transfer to a 9-inch pie pan, being careful not to stretch or pull the dough. Cut away any excess dough, leaving enough to make a thick edge around the rim. Tuck the edges under, press together and, if desired, crimp the edge. Chill until firm, at least 30 minutes.
- Bake the crust: Heat oven to 425 degrees. Prick the bottom of the dough lightly all over with a fork. Line the dough with parchment paper and fill with pie weights, dried beans or uncooked rice, enough to come halfway up the sides of the pan. Bake for 20 minutes. Remove from the oven and remove the paper and weights. Set crust aside to cool to room temperature.
- Meanwhile, line a rimmed baking sheet with paper towels. Using a serrated knife, core the tomatoes and slice them 1/4 inch thick. Place a layer of tomato slices on the baking sheet and sprinkle lightly with kosher salt. Top with more paper towels and repeat with remaining tomatoes. Set aside for at least 30 minutes.
- If using bacon, place in a medium skillet over medium heat, and cook until just crisp, about 5 minutes. Drain on paper towels. Pour off all but about 1 tablespoon of the rendered fat from the pan (discard the fat or reserve it for another use). Or, skip the bacon and start the next step with 1 tablespoon olive oil in the pan.
- Heat the bacon fat or olive oil over medium heat, then add onions and a pinch of salt. Cook, stirring often, until lightly caramelized and golden brown, about 20 minutes. (Don't rush this process: the onions should not be white or crunchy.)
- Assemble the pie: Heat oven to 350 degrees. Pat half the tomatoes dry with paper towels and arrange closely in the pie crust. Add half the onions, bacon and herbs. Season with salt and pepper. Repeat with remaining tomatoes, onions, bacon and herbs.
- In a bowl, combine the cheese, mayonnaise and pimento very well. Gently spread the mixture on top of the pie. Bake for 30 minutes, or until lightly browned. Transfer to a wire rack to cool at least 30 minutes. Serve warm or at room temperature, slicing with a serrated knife.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 28 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 13 grams, Sodium 435 milligrams, Sugar 3 grams, TransFat 1 gram
IMPOSSIBLE ZUCCHINI-TOMATO CHEESE PIE
This recipe is from "The Chopping Block' printed in a local magazine. I have not made it but love Impossible Pies of all kinds. I searched Zaar but could not find another one -
Provided by Bergy
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400F.
- Spray a 10" deep dish pie plate with veggie oil.
- Layer the zucchini,onion,& tomato in the pie plate.
- Sprinkle cheeses evenly over the veggies.
- Combine the biscuit mix, pepper, parsley& milk, mix well using a whisk.
- Pour mixture over the veggies.
- Bake for 30 minutes or until a knife comes out clean, cool on wire rack for 5 minutes- serve.
LAYERED TORTILLA, BEAN,TOMATO, AND CHEESE PIE (LIGHT)
Make and share this Layered Tortilla, Bean,tomato, and Cheese Pie (Light) recipe from Food.com.
Provided by Redsie
Categories Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F (180°C). Spray a 9-inch (2.5 L) springform pan with cooking spray.
- In a nonstick saucepan sprayed with cooking spray, cook corn over medium heat, stirring often, for 8 minutes, or until slightly charred. Set aside. Add oil to pan and cook onions and garlic for 4 minutes, stirring occasionally. Stir in red and green peppers; cook for 3 minutes, stirring occasionally. Stir in tomato sauce, charred corn, basil, chili powder, and cumin; cover and cook, stirring occasionally, for 6 to 8 minutes, until slightly thickened. Remove from heat.
- In a bowl, combine black beans and white kidney beans.Mash roughly and stir into vegetable mixture.
- In a small bowl, combine mozzarella, Cheddar, and Parmesan cheeses.
- Place a tortilla in prepared springform pan. Spread with one-quarter of the vegetable-bean sauce. Sprinkle with one-quarter of the cheese mixture. Repeat layers three times, leaving a little cheese for the topping. Top with final tortilla; sprinkle with remaining cheese. Cover pan tightly with foil.
- Bake for 20 minutes, or until heated through and cheese has melted. Cut into 8 wedges with a sharp knife.
Nutrition Facts : Calories 401.7, Fat 9.5, SaturatedFat 2.4, Cholesterol 2.8, Sodium 1071.8, Carbohydrate 64.6, Fiber 9, Sugar 8.8, Protein 15.7
TWO-CHEESE TOMATO PIE
"This recipe receives rave reviews each time I serve it," says Odenville, Alabama's Sarah Smith. This rich and cheesy dish works great with fresh or canned tomatoes.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. , Meanwhile, in a large skillet, saute onion in butter until tender. Stir in flour. Gradually add tomatoes. Cook and stir for 2 minutes or until thickened. Add Italian seasoning and salt. Spoon into crust. , In a small bowl, combine mayonnaise and cheeses. Spread over tomato layer. Bake at 350° for 18-25 minutes until cheese is browned and bubbly.
Nutrition Facts :
EASY TOMATO-CHEESE PIE WITH CRUMB CRUST
Make and share this Easy Tomato-Cheese Pie with Crumb Crust recipe from Food.com.
Provided by Steingrim
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Combine crumbs, butter and the Parmesan cheese.
- Press into greased 9" pie plate and bake for 10 minutes.
- Remove from oven.
- Re-set oven temperature to 350 degrees F.
- Spread tomatoes in a layer on the crumb crust.
- Sprinkle with sugar, salt, pepper, basil, garlic powder, and green onions.
- Mix eggs with half and half and the grated Swiss cheese, then pour over tomatoes.
- Sprinkle the additional Parmesan (and crumbled bacon, if using) over the top.
- Bake for 30 minutes.
- Serves 6.
Nutrition Facts : Calories 434.6, Fat 23.9, SaturatedFat 13.3, Cholesterol 162.2, Sodium 609, Carbohydrate 36.8, Fiber 3.2, Sugar 6.2, Protein 18.5
SPINACH, CHEESE, TOMATO PIE
Steps:
- 1. Preheat oven to 350F. Coat 9-inch pie plate with cooking spray. 2. Shape dough into 4-inch circle; cover with kitchen towel; let stand 5 minutes. Roll into 11-inch circle on lightly floured surface. Fit into pie plate, and flute rim. 3. Mix spinach, sour cream and shallots in mixing bowl. In separate bowl, whisk together milk, salt, pepper, egg whites and egg. Stir 1?3 cup milk mixture into spinach mixture. Spoon spinach mixture into bottom of prepared crust. Add layer of tomatoes, and top with cheese. Pour remaining milk mixture over cheese. Place pie plate on baking sheet. 4. Bake 45 minutes, or until set. Let stand 10 minutes before serving.
TOMATO ONION CHEESE PIE
Steps:
- Preheat oven to 350 degrees. Roll out pie crust and sprinkle with parmesan and cayenne. Cover crust with a sheet of wax paper and press cheese and cayenne into crust by hand or with a rolling pin. Place pie crust into a 9 inch pie plate and crimp edges. In a small bowl stir together mayonnaise, lemon juice, basil and salt and pepper. Sprinkle 1/2 cup cheese in bottom. Top with 1/3 of the tomatoes and scallions. Sprinkle with more cheese and drizzle on 1/3 of mayonnaise mixture. Continue to layer tomatoes, scallions, cheese and mayonnaise and finish with cheese on top. Bake for 30-40 minutes until crust is golden and pie is bubbly. Allow pie to cool for 30 minutes. The pie will be easier to slice when it has completely cooled
CHEESE AND TOMATO PIE
This is a nice brunch recipe, and is especially good in the summer when tomatoes are at their best. I use old or sharp cheddar, but you can use any type of cheese.
Provided by BrendaM
Categories Vegetable
Time 35m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Line dish with pastry.
- Slice 3 or 4 tomatoes and place as bottom layer.
- Over tomatoes, place a layer of sliced onion.
- The next layer is grated cheese.
- Season with salt and pepper to taste.
- Beat eggs and pour over contents in the dish.
- Bake at 375 for 30 minutes.
Nutrition Facts : Calories 934.6, Fat 57, SaturatedFat 18.1, Cholesterol 634.5, Sodium 1043.7, Carbohydrate 78.1, Fiber 5.7, Sugar 16.2, Protein 27.7
HEIRLOOM TOMATO 3 CHEESE PIE
Steps:
- Cook pie crust just till lightly golden Let cool slightly Sliced tomatos thin - set aside Mix in a bowl - mayonnaise and all 3 cheeses - set aside. chop basil fine and mix in salt & pepper. Layer tomatoes - sprinkling basil mix in between each layer till an inch from the top of the pie. (when layering this is when you could add ham or bacon) Frost with mayo/cheese mixture making sure it is tight to the crust - just like frosting a cake. Bake 350 degrees till golden brown Let rest for 10-15 minutes to set. Served with a great mixed herb salad and fresh pear slices from the garden or a great hearty soup for fall.
RUSTIC TOMATO AND CHEESE PIE RECIPE - (4.4/5)
Provided by á-73576
Number Of Ingredients 12
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.
TOMATO PIE WITH SWISS CHEESE
Make and share this Tomato Pie With Swiss Cheese recipe from Food.com.
Provided by True Texas
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- In medium bowl, whisk together eggs, milk, salt, basil, parsley, onion flakes and cottage cheese.
- Spread tomatoes evenly across bottom of pastry shell, then sprinkle with Swiss cheese.
- Pour egg mixture over cheese. Bake in preheated oven for 45 minutes, until set in center.
Nutrition Facts : Calories 317.9, Fat 20.1, SaturatedFat 8.3, Cholesterol 97.9, Sodium 700, Carbohydrate 20.4, Fiber 1.9, Sugar 4.5, Protein 14.1
CHEESE CUSTARD TOMATO PIE
Make and share this Cheese Custard Tomato Pie recipe from Food.com.
Provided by lets.eat
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450'. Bake the pie shell in the oven for 5 minutes. Reduce the oven to 375'.
- Slice the tomatoes into 1/4" slices and layer them into the partially baked pie shell. Sprinkle the tomatoes with the garlic salt, pepper, sugar and the basil.
- Mix the evaporated milk and the eggs together. Pour over the tomatoes in the pie shell. Cover with the sliced swiss cheese.
- Bake for 30-35 minutes or until golden brown and custard is set. Cool for a few minutes to set up before serving.
Nutrition Facts : Calories 227.9, Fat 14.1, SaturatedFat 6.3, Cholesterol 60.5, Sodium 189, Carbohydrate 14.9, Fiber 1.1, Sugar 2.6, Protein 10.8
TOMATO CHEESE PIE
Steps:
- Make a pie crust of phyllo dough. (Separate sheets, spray with butter flavored oil spray and layer into a pie plate until desired thickness. Fold edges under to make even at lip of pie plate.) Bake until brown. As an alternative, you can use a pre-baked pie crust. Saute onions and mushrooms. Mix basil, salt, pepper, and ricotta cheese and spread in bottom of baked pie shell. Layer salmon, then mushrooms, then onions. Mix cheddar and Muenster cheeses and place on top. Arrange tomatoes, which have been cut into wedges, on top, and bake approx 30 minutes at 350-degrees.
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