Dijon Tomato Sweet Onion Pie Recipes
TOMATO ONION PIE
Steps:
- In a large skillet, saute onions in butter until tender. Crumble nine bacon strips; set remaining strips aside. Place the bread crumbs in a greased 9-in. deep-dish pie plate. Layer with half of the tomatoes, onions, crumbled bacon and cheese. Top with the remaining tomatoes, onions and crumbled bacon., In a bowl, beat the eggs, salt and pepper; pour over the top. Sprinkle with remaining cheese. Top with reserved bacon strips. Arrange additional tomato slices around the edge if desired. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Refrigerate leftovers.
Nutrition Facts : Calories 403 calories, Fat 25g fat (14g saturated fat), Cholesterol 171mg cholesterol, Sodium 710mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 4g fiber), Protein 19g protein.
DIJON-TOMATO & SWEET ONION PIE
From the Associated Press. I used a combination of orange sharp cheese, white sharp and a small amount (about 1/4 cup) of smoked Gruyere. I also make my own pie crust (flour, salt, water, oil or butter) and not a Bisquick™ pie crust. It's time to say goodbye to heirloom tomatoes. See you next summer!
Provided by C G
Categories Savory Pies
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees. Note: I use a cast iron skillet to prepare the pie. Bake the pie shell until lightly golden, about 15 minutes. Remove from the oven and set aside to cool. Leave the oven on.
- 2. While the pie crust is cooling, prepare the filling by thinly slicing the onion and tomatoes (or if you prefer you can dice the onions and tomatoes). Arrange the tomato slices on paper towels to absorb excess moisture. My heirloom tomatoes were bursting and almost too ripe for this dish. The end result was my pie was a little watery but a good stint overnight in the refrigerator helped to firm up the pie considerably. Also, before I forget I think the next time I will lightly sautè the onions first before adding them to the pie.
- 3. In a prep bowl, mix together both cheeses, the mayonnaise, both mustards and a generous pinch of pepper. The mixture should be thick, but spread easily.
- 4. Spread a thin layer of the cheese mixture over the bottom of the pie shell. Top the mixture with half of the onion slices, then half of the tomato slices, followed by the remaining onions, then the remaining tomatoes.
- 5. Spread the rest of the cheese mixture over the tomatoes and garnish with a sprinkle of paprika. Bake until browned and bubbly, 40 to 45 minutes. Remove the pie from the oven and let rest for 10-15 minutes. Cut into slices, then top each serving with some of the fresh basil. We served the pie with a simple side of steamed vegetables: green beans, carrots and romanesco.
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