Best Tomato Pie With Sour Cream Crust Recipes

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TOMATO PIE



Tomato Pie image

This is truly savory and delicious. The sour cream crust is so tender. This is from Southern Living magazine.

Provided by Vicki Kaye

Categories     Vegetable

Time 2h15m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 12

4 tomatoes, medium, peeled and cut into 1/2 inch slices (about 1 1/2 lb)
1/2 teaspoon salt
1/2 cup mayonnaise
3 green onions, chopped
2 tablespoons basil, fresh and chopped
1 cup parmesan cheese, shredded, divided
sour cream pastry dough
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1/2 cup sour cream

Steps:

  • Preheat oven to 350 degrees. Prepare Sour Cream Pastry.
  • Sour Cream Pastry: Stir together first 3 ingredients in a bowl. Cut shortening into flour mixture with a pastry blender until mixture resembles small peas. Add sour cream; stir with a fork until combined. Gently gather dough into a flat disk; wrap in plastic wrap, and chill 1 to 24 hours.
  • Tomato Pie: Meanwhile, place tomatoes in a single layer on paper towels; sprinkle with salt. Let stand 30 minutes. Pat dry with paper towels. Stir together next 3 ingredients and 3/4 cup of cheese.
  • Roll Sour Cream Pastry into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.
  • Bake at 350 degrees for 10 to 12 minutes or until lightly brown. Remove from oven, and sprinkle remaining 1/4 cup cheese over bottom of crust. Arrange tomato slices over cheese in crust; spread mayonnaise mixture over tomatoes.
  • Bake at 350 degrees for 34 to 37 minutes. Let cool 5 minutes before serving.

Nutrition Facts : Calories 449.1, Fat 32.6, SaturatedFat 10.4, Cholesterol 29.7, Sodium 923.9, Carbohydrate 29.9, Fiber 1.9, Sugar 4.5, Protein 10.6

TOMATO PIE WITH SOUR CREAM CRUST



Tomato Pie With Sour Cream Crust image

This recipe pairs juicy tomatoes with tangy cheese, fresh herbs, and a flaky crust. There isn't a better way to enjoy the flavors of summer.

Provided by Andrea Bemis

Categories     HarperCollins     Pie     Tart     Summer     Tomato     Basil     Parsley     Thyme     Bake     Tree Nut Free     Peanut Free     Soy Free     Vegetarian     Dinner     Lunch     Brunch

Yield 6 servings

Number Of Ingredients 21

For the crust:
2 cups all-purpose flour, plus a little extra for dusting
½ teaspoon salt
2 teaspoons dried parsley
13 tablespoons (1 stick plus 5 tablespoons) cold unsalted butter, diced
6 tablespoons sour cream or plain full-fat yogurt
1 tablespoon white wine vinegar
¼ cup ice water
For the filling and assembly:
2 tablespoons cooking fat
1 large onion, thinly sliced
2¼ pounds mixed heirloom tomatoes (mix of full size and cherries)
¾ cup hard salty cheese, such as Manchego or Parmesan
¾ cup shredded mozzarella cheese
¼ cup mayonnaise
3 tablespoons chopped basil leaves
3 tablespoons chopped parsley
1 teaspoon chopped thyme
Salt and freshly ground black pepper
1 egg, beaten
1 tablespoon milk, cream, or water

Steps:

  • Preheat the oven to 375°F.
  • Make the crust:
  • In a large, wide bowl, combine the flour, salt, and parsley. Add the butter pieces and, using a pastry blender or your fingertips, cut them up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until the texture is very coarse.
  • In a small dish, whisk together the sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a spatula or wooden spoon, stir the wet and the dry together until a shaggy dough forms. If needed, get your hands into the bowl to knead it a few times into one big ball. Pat the dough into a disk, wrap it in plastic, and chill it in the fridge for 1 hour or up to 2 days.
  • Make the filling:
  • In a large skillet over medium, heat 1 tablespoon of the cooking fat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool.
  • Meanwhile, thinly slice the tomatoes; toss them with 1 teaspoon salt and let them drain in a colander for 30 minutes, tossing them occasionally.
  • In a bowl, combine the cheeses, mayo, 2 tablespoons each of the chopped basil and parsley, the thyme, a hefty pinch each of salt and pepper, and the sautéed onion.
  • Sprinkle a little flour in the bottom of a 10-inch well-seasoned cast-iron skillet. Set it aside.
  • On a lightly floured surface, roll the dough into a 13-inch circle. Fit it into the prepared skillet, allowing the edges to extend over the sides of the pan.
  • Spread the cheese mixture evenly over the bottom of the dough. Arrange the tomatoes on top. Gently fold the overhanging pie crust over the tomatoes. It doesn't have to be perfect.
  • Drizzle the pie with the remaining 1 tablespoon cooking fat and season with pepper. In a small bowl, whisk together the beaten egg and milk. Brush the crust with this egg wash, place the cast-iron pan on a rimmed baking sheet (to protect the bottom of your oven from any overflowing filling), and bake the pie until the tomatoes are browned, 50 to 60 minutes. Top the pie with the remaining 1 tablespoon each basil and parsley.
  • Note
  • Localize it: Swap out any of the herbs or cheeses. The Manchego in this recipe is salty, and the mozzarella melts really well, so just keep that in mind when you're doing your swaps.

SOUTHERN TOMATO PIE



Southern Tomato Pie image

Tomato slices are juicy and mix in well with the creamy/cheesy "custard" in this Southern-inspired tomato pie. The blind baking method helps keep the crust nice and crunchy on the bottom.

Provided by Jasmine

Categories     Savory Pies

Time 2h10m

Yield 8

Number Of Ingredients 13

½ (14.1 ounce) package refrigerated pie crusts, at room temperature
3 medium tomatoes
1 ¼ teaspoons kosher salt, divided
½ cup mayonnaise
2 ounces cream cheese, softened
1 ½ cups shredded sharp Cheddar cheese, divided
1 large egg, lightly beaten
1 tablespoon all-purpose flour
1 large clove garlic, minced
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
¼ cup shredded Parmesan cheese
1 tablespoon thinly sliced fresh basil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Fit pie crust inside a 9-inch pie plate, pressing into the bottom and up the sides of the plate. Fold crust edges under; crimp as desired. Place a piece of parchment paper over crust in pie plate, leaving a 3-inch overhang. Fill with pie weights or dried beans.
  • Bake in the preheated oven for 10 minutes. Carefully remove parchment paper and pie weights. Continue baking until crust is light golden brown, 5 to 8 minutes more. Transfer to a wire rack; cool to room temperature, about 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).
  • Meanwhile, slice tomatoes crosswise into 1/4-inch thick slices; arrange tomato slices in a single layer on paper towels. Sprinkle with 3/4 teaspoon of the salt; let stand for 20 minutes. Pat tomato slices dry with paper towels.
  • Whisk together mayonnaise and cream cheese until combined and smooth. Fold in 1 1/4 cups Cheddar cheese, egg, flour, garlic, cayenne, black pepper, and remaining 1/2 teaspoon salt until combined.
  • Spread half of the Cheddar mixture in the pie crust. Layer with 1/3 of the tomato slices in slightly overlapping circles. Repeat procedure with remaining Cheddar mixture and another third of tomato slices. Top with remaining tomato slices in slightly overlapping circles. Sprinkle with Parmesan and remaining 1/4 cup Cheddar cheese.
  • Bake pie in the preheated oven until filling is set and lightly browned on top, 30 to 35 minutes, tenting crust with aluminum foil to prevent excess browning, if needed. Let stand for at least 30 minutes before serving. Garnish with thinly sliced basil before serving.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 14.5 g, Cholesterol 65.2 mg, Fat 31.1 g, Fiber 1.5 g, Protein 10.8 g, SaturatedFat 11.2 g, Sodium 733.8 mg

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