Easytomatocheesepiewithcrumbcrust Recipes

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TOMATO-CHEDDAR PIE



Tomato-Cheddar Pie image

Ripe heirloom tomatoes and sharp cheddar cheese are a match made in heaven in this savory pie.

Provided by Sam Worley

Categories     Herb     Onion     Tomato     Kid-Friendly     Dinner     Lunch     Cheddar     Summer     Sugar Conscious     Kidney Friendly     Cheese Week     Pie     Cheese     Small Plates

Yield Makes 1 (9-inch) pie

Number Of Ingredients 18

For the crust:
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1 1/4 cups all-purpose flour, plus more for surface
1/2 cup (1 stick) cold unsalted butter, cut into cubes
For the filling:
3 large heirloom tomatoes (about 2 pounds), sliced 1/4" thick
3/4 teaspoon kosher salt, divided
All-purpose flour (for surface)
1 cup finely chopped Vidalia onion (about 1/2 medium onion)
1/2 tablespoon unsalted butter
1 1/2 cups grated sharp cheddar (about 4 ounces)
1/2 cup mayonnaise (preferably Duke's)
1/4 cup coarsely chopped fresh herbs, such as basil, oregano, parsley, and/or thyme
1 teaspoon mild hot sauce
1/2 teaspoon freshly ground black pepper
Special equipment:
A 9" pie pan

Steps:

  • Make the crust:
  • Pulse salt, sugar, and 1 1/4 cups flour in a food processor until well combined. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining, about 10 seconds. With the motor running, add 1/4 cup ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers; if it's very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not over-process.
  • Turn dough out onto a lightly floured surface and push together to form a rough ball. Knead a few times to combine, then roll into a ball. Flatten ball into a disc with smooth edges (no cracks), cover with plastic wrap, and chill at least 1 hour or up to overnight.
  • Make the filling and bake the pie:
  • Line a rimmed baking sheet with several layers of paper towels. Arrange tomato slices on prepared sheet, sprinkle with 1/4 tsp. salt, and cover with more paper towels. Let drain at least 30 minutes.
  • Position rack in bottom rung of oven and preheat to 350°F. After dough has chilled, lightly flour work surface and roll out dough to a 13" round. Roll dough loosely around rolling pin, then release into pie pan. Trim edges to leave a 1" overhang and crimp as desired. Freeze dough at least 15 minutes.
  • Line crust with parchment paper or foil and fill bottom with baking beans or weights. Bake crust, rotating halfway through, 20 minutes. Remove weights, pierce bottom of crust all over with a fork, and bake again until very light brown and dry, about 10 minutes more.
  • Meanwhile, heat a large skillet over medium. Add onion, butter, and 1/4 tsp. salt and cook, stirring occasionally, until onion is softened and just starting to brown, 5-8 minutes. Let cool.
  • Combine cheese, mayonnaise, herbs, hot sauce, pepper, onion mixture, and remaining 1/4 tsp. salt in a medium bowl. Blot tomatoes with fresh paper towels to remove as much remaining moisture as possible. Arrange tomato slices in pie shell and top with filling; smooth.
  • Bake pie, rotating halfway through, until golden brown, 40-45 minutes. Let cool to room temperature before slicing.
  • Do Ahead
  • Dough can be frozen for up to 3 months; thaw before using. Tomato pie can be chilled for up to 2 days.

IMPOSSIBLE ZUCCHINI-TOMATO CHEESE PIE



Impossible Zucchini-tomato Cheese Pie image

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

1 1/2 cups zucchini, chopped,unpeeled
1/2 cup onion, chopped
1 cup chopped tomato, fresh,unpeeled
1/4 cup grated low-fat parmesan cheese
1/3 cup low-fat cheddar cheese, grated
1 1/2 cups evaporated skim milk
3/4 cup reduced-fat baking mix
1 teaspoon dry parsley flakes
pepper

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.

BEST TOMATO PIE



Best Tomato Pie image

Cheesy tomato basil pie is a summer staple at my house. I always make two: one for me and one to give away. Use fat-free mayonnaise to cut down on oiliness (and calories!).

Provided by UglyOldHag

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h

Yield 4

Number Of Ingredients 9

1 (9 inch) refrigerated pie crust (such as Pillsbury®)
1 ½ cups shredded mozzarella cheese, divided
5 Roma tomatoes, or more to taste, cut into wedges
1 cup loosely packed basil leaves, coarsely chopped
2 cloves garlic, minced
½ cup fat-free mayonnaise
¼ cup grated Parmesan cheese
⅛ teaspoon ground white pepper
8 whole basil leaves

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Press pie crust into a 9-inch pan or glass pie plate; fold excess dough under and press to form a thick edge. Cover edges with foil.
  • Bake in the preheated oven until light brown, 10 to 12 minutes. Remove from oven and sprinkle 1/2 cup mozzarella cheese over the bottom. Reduce oven temperature to 375 degrees F (190 degrees C).
  • Drain tomato wedges in a colander or on paper towels. Arrange tomato wedges in the pie shell. Sprinkle basil and garlic on top.
  • Combine remaining 1 cup mozzarella cheese, mayonnaise, Parmesan cheese, and pepper in a mixing bowl. Spread evenly over tomatoes; do not spread onto crust.
  • Bake in the preheated oven until top is golden and bubbly, 35 to 40 minutes. Cover edges with a ring of foil to keep from overcooking if needed. Garnish pie with whole basil leaves and serve warm.

Nutrition Facts : Calories 415 calories, Carbohydrate 34 g, Cholesterol 31.5 mg, Fat 23.9 g, Fiber 4.2 g, Protein 18.8 g, SaturatedFat 8.9 g, Sodium 790.5 mg, Sugar 6.9 g

EASY TOMATO-CHEESE PIE WITH CRUMB CRUST



Easy Tomato-Cheese Pie with Crumb Crust image

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

1 1/2 cups fresh breadcrumbs
3 tablespoons butter or 3 tablespoons margarine, melted
4 tablespoons grated parmesan cheese
2 large firm tomatoes, sliced
1/2 teaspoon granulated sugar
salt and pepper
1 teaspoon dried basil
1/2 teaspoon garlic powder
2 green onions, chopped
2 eggs, beaten
1/2 cup half-and-half
1/2 cup grated swiss cheese
1/4 cup additional parmesan cheese
crumbled bacon (optional, for garnish)

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

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