Heirloom Tomatoes And Zucchini Pie Recipes

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HEIRLOOM TOMATO GALETTE WITH HONEY + THYME.



Heirloom Tomato Galette with Honey + Thyme. image

Buttery dough, blue cheese, cheddar cheese, caramelized onion, honey, roasted zucchini + tomatoes and fresh thyme. YUM.

Provided by Tieghan Gerard

Categories     Appetizer     Main Course     Snack

Time 1h25m

Number Of Ingredients 19

1 cup all purpose flour
1/2 cup cornmeal
1/2 teaspoon salt
1 teaspoon black pepper
10 tablespoons cold unsalted butter (cut into 1/2 inch cubes, 1 stick + 2 Tbs)
1 egg (beaten)
2 tablespoons butter
1 sweet onion (thinly sliced)
kosher salt + pepper
6 fresh thyme sprigs (chopped)
8 ounces blue cheese (crumbled)
4 ounces sharp cheddar cheese (shredded)
1/4 cup fresh basil
1 small zucchini (thinly sliced)
1-2 small to medium heirloom tomatoes (sliced)
1 1/2 cups cherry tomatoes (halved)
olive oil (for drizzling)
honey and or honeycromb (for serving)
toasted walnuts (for topping)

Steps:

  • In the bowl of a food processor combine the flour, cornmeal, salt and pepper. Pulse once or twice to combine. Add the diced butter and pulse until you end up with small pieces of butter, similar to the size of rice. Add 1/4 cup ice water to the dough and pulse until it comes together. If needed add 1-2 tablespoons more ice water until the dough comes together. Turn the dough onto a floured work surface, knead a couple of times and then form the dough into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  • Meanwhile, add the butter to a skillet set over medium-high heat. Add the onions and 1/4 teaspoon each of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes. Continue to cook, scraping the browned bits off the bottom of the pan frequently until the onions are golden brown, about 20 minutes. Remove from the heat and stir in the thyme. Season lightly with salt and pepper.
  • Now grab your dough from the fridge. Flour your work surface and roll the dough to about 1/8-inch thickness. Transfer to a baking sheet lined with parchment paper.
  • Crumble the blue cheese over the bottom of the dough leaving a 3-inch border around the edges. Sprinkle on the shredded cheddar. Add the caramelized onions in an even layer and then layer on the basil, zucchini, sprinkling it with salt + pepper. Now add the tomato slices and half of the cherry tomatoes, reserving the remaining half for topping. Drizzle the tomatoes with olive oil, sprinkle with salt and pepper. Now drizzle lightly with a little honey. Fold the edge of the dough over the tomatoes. Brush the crust with the beaten egg. Place the galette in the fridge for 15 minutes or until ready to bake.
  • Preheat the oven to 375 degrees F.
  • Bake the galette for 45-55 minutes or until the crust is golden and the tomatoes are very lightly charred. Allow to cool 5 minutes and then slice and serve topped with fresh cherry tomatoes and a drizzle of honey, if desired. The crust will be crumbly so cut small slices for easier serving.

Nutrition Facts : Calories 458 kcal, Carbohydrate 43 g, Protein 19 g, Fat 48 g, SaturatedFat 26 g, Cholesterol 135 mg, Sodium 519 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving

HEIRLOOM TOMATO & ZUCCHINI SALAD



Heirloom Tomato & Zucchini Salad image

Tomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. -Matthew Hass, Franklin, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 12 servings (1 cup each).

Number Of Ingredients 8

7 large heirloom tomatoes (about 2-1/2 pounds), cut into wedges
3 medium zucchini, halved lengthwise and thinly sliced
2 medium sweet yellow peppers, thinly sliced
1/3 cup cider vinegar
3 tablespoons olive oil
1 tablespoon sugar
1-1/2 teaspoons salt
1 tablespoon each minced fresh basil, parsley and tarragon

Steps:

  • In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs., Just before serving, drizzle dressing over salad; toss gently to coat.

Nutrition Facts : Calories 68 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

HEIRLOOM TOMATO AND BASIL TART



Heirloom Tomato and Basil Tart image

Provided by Giada De Laurentiis

Categories     appetizer

Time 39m

Yield 4 to 6 servings

Number Of Ingredients 12

1 (9-inch) refrigerated pie crust (recommended: Pillsbury)
2 cups packed fresh basil leaves
1/4 cup toasted pine nuts* see Cook's Note
1 garlic clove, peeled
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/2 to 2/3 cup extra-virgin olive oil
1/2 cup grated Parmesan
2 medium (12 ounces) heirloom or 4 plum tomatoes, cut into 1/8-inch thick slices
2 tablespoons thinly sliced fresh basil leaves
Extra-virgin olive oil, for drizzling
Kosher salt

Steps:

  • For the crust: Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place the pie crust on an ungreased baking sheet and bake for 7 minutes until lightly golden. Cool for 20 minutes.
  • For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency. Add the Parmesan and pulse until combined. Season with salt and pepper, to taste.
  • Using a spatula, spread the pesto over the cooled crust. Arrange the tomato slices on top of the pesto and garnish with the sliced basil. Drizzle with olive oil and sprinkle with salt. Cut the tart into wedges and serve.

HEIRLOOM TOMATO AND GOAT CHEESE TART



Heirloom Tomato and Goat Cheese Tart image

Provided by Food Network

Categories     appetizer

Time 1h50m

Yield 10 servings

Number Of Ingredients 11

1/2 pound unsalted butter, cold, cut into small cubes
2 cups unbleached flour
Pinch of salt
3 eggs, 1 of them beaten with a little water, for egg wash
1/4 cup ice water
1/2 cup grated Parmesan cheese
5 to 6 medium-sized, different colored heirloom tomatoes, sliced fairly thin
4 to 6 ounces fresh goat cheese
1/2 cup half-and-half
Salt and pepper
1/4 cup fresh basil leaves, julienned

Steps:

  • In a food processor, combine the butter, flour and pinch of salt. Pulse until the butter is about the size of small peas. In a small bowl, mix 1 egg with the ice water. Add to the flour-butter mixture. Pulse until the dough begins to come together, but is still somewhat loose and shaggy. Turn dough out onto lightly floured board and gather together lightly and quickly into a disk. Cover with plastic wrap and refrigerate at least 30 minutes before rolling out.
  • Place dough on floured surface and roll out into large circle, about 1/8-inch in thickness. Sprinkle the bottom of the dough with 1/4 cup of the Parmesan cheese. Begin to layer the tomatoes around in concentric circles inside the dough, leaving about a 2-inch margin of dough at the edges. Sprinkle the fresh goat cheese evenly over the sliced tomatoes. Sprinkle the remaining Parmesan cheese over the top of the goat cheese.
  • In a small bowl, whisk together the remaining egg with the 1/2 cup of half-and-half. Season with salt and pepper, about 1/2 teaspoon salt and 1/4 teaspoon pepper. Fold the edges of the dough up around the tomatoes, pinching the creases as you go, but casually. Enclose the tomatoes partway to make it leak-proof. Carefully pour the custard around and over the tomatoes and cheese. Brush the dough with the egg wash. Place in 400 degree oven and bake for 30 to 45 minutes, or until golden brown. Cut the tart into 10 wedges and sprinkle wit the julienned basil. Serve

HEIRLOOM TOMATOES AND ZUCCHINI PIE



Heirloom Tomatoes and Zucchini Pie image

Well this was something my mom used to make. since then I have reinvented it and this is what I love to cook for summer. A slice of this ... a few slices of good skirt steak marinated and grilled and a fresh tossed salad. What more could you want? This is perfect!

Provided by SarasotaCook

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

1 frozen pie crust (thawed)
2 1/2 cups zucchini (cut into thin rounds, about 2 large zucchini)
3 heirloom tomatoes (I like to use a mix of purple, orange and red, thin sliced)
1 onion (small and cut in half and thin sliced)
3 ounces parmesan cheese, grated
4 ounces mozzarella cheese, shredded
4 ounces mayonnaise
1 cup dried breadcrumbs
1 tablespoon butter
2 tablespoons fresh parsley
1 teaspoon dried thyme
1 tablespoon olive oil, to cook the zucchini
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Steps:

  • Pie crust -- Preheat oven to 450 degrees and unfold your thawed pie crust in a pie plate and pork a few holes in it before baking. Bake 5-8 minutes to blind bake or slightly brown before adding the filling. Just lightly brown. Follow the directions of the pie crust.
  • Vegetables -- Pre-cook the zucchini. I like to just bake on a cookie sheet lined with foil or parchment paper for 5-10 minutes. I drizzle with olive oil, salt and pepper and just spread out and bake at 400 degrees, until slightly cooked but not too soft. You just want them to get a head start is all.
  • Make the pie -- Put the zucchini slices on the bottom of the pie crust after it comes out of the oven and slightly cooled. Top the zucchini with the thin onion rings, and now top with the heirloom tomatoes, it is fun to alternate the colors if you have them. If not, just layer them slightly overlapping to top the zucchini.
  • Cheese mixture -- In a small bowl mix the cheese, mayo, parsley, thyme, salt and pepper.
  • Spread the mixture over tomatoes. In a small bowl, melt the tablespoon of butter in the microwave and then add the bread crumbs and mix well. Top the tomato pie with the bread crumbs and bake 15-20 minutes at 425 degrees until golden brown.

Nutrition Facts : Calories 282.9, Fat 15.9, SaturatedFat 6.8, Cholesterol 24.4, Sodium 747.2, Carbohydrate 24, Fiber 2, Sugar 2.8, Protein 11.1

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