Roasted Tomato Pie Recipes

TOMATO AND ROASTED GARLIC PIE

Steps:

• Place a rack in middle of oven; preheat to 475°F. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it's okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25-30 minutes. Let cool.
• Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5-7 minutes. Strain garlic butter through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
• Reduce oven temperature to 375°F. Pulse crackers and ¼ tsp. salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 Tbsp. garlic butter and pulse until mixture is the consistency of wet sand; set remaining garlic butter aside. Transfer to springform pan. Using a flat-bottomed measuring cup, press crumbs firmly onto bottom and 1½" up sides of pan. Bake crust until edge is just starting to take on color, 8-10 minutes. Transfer pan to a wire rack and let crust cool.
• Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining ½ tsp. salt, remaining ¼ tsp. pepper, and reserved chopped garlic in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don't press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot and thyme leaves.
• Set pan on a rimmed baking sheet and bake pie until filling is bubbling vigorously and crust is browned, 60-75 minutes. Transfer to rack and let cool 1 hour before serving.
• Do Ahead: Pie can be made 1 day ahead. Cover loosely and chill.

ROASTED TOMATO PIE

Steps:

• Preheat oven to 375 degrees.
• Line a baking sheet with either foil or parchment paper, add a cooling rack and then give it a light spray with cooking spray. Wash and then slice the tomatoes in 1/4 inch slices and lay them out on the rack, and lightly salt. Place on middle rack in the oven and roast for 30 minutes (if you are using fresh tomatoes from garden, remove and let cool on the rack) remove from oven and somewhat carefully turn tomato slices over and return to the oven for another 30 minutes. While tomatoes are roasting, cut bacon strips into small bite size pieces, brown just until fat has been rendered, and them remove and drain on paper towels and set aside. While tomatoes are cooling, turn oven temperature up to 425 degrees.
• Unroll pie crust and fit it into pie plate, lightly pick and then bake pie crust for 5 minutes and then remove and set where the pie plate can cool.
• Turn oven to 400 degrees.
• Toss the cheese mixture(can be shredded or chopped somewhat finely) with the chives, pepper, Herbes de Provence and then add the mayo and mix thoroughly.
• Lay tomato slices in the bottom and around the sides of the pie crust, then top with the cheese mixture (spreading out to the edges somewhat like icing) and then sprinkle the bacon bits even across the top. I found that I needed to add a strip of foil around the edge of the crust to prevent it burning. I put the pie in the oven for 20 minutes, then removed foil edge and baked another 10 minutes. I removed from the oven and sprinkled some finely chopped basil over the top of the pie.

ROASTED TOMATO PIE

Steps:

• Preheat the oven to 350 Degrees F. Line a baking sheet with aluminum foil and brush with olive oil.
• Place teh tomatoes on the baking sheet, brush with the olive oil, and season with the kosher salt and pepper to taste. Roast until the tomatoes are slightly dehydreated but not completely dry, 1 to 1 1/2 hours. (Plum tomatoes take about 1 hour. Peak of season summer tomatoes take about 1 1/2 hours).
• If using a homemade piecrust, bake it blind as directed. If using a frozen pie shell, prebake it according to the package directions. While the crus is still warm, sprinkle with 1/2 cup of the Parrano cheese.
• Adjust the oven to 400 degrees F. Layer half of the tomatoes on top of the cheese and sprinkle with half of the basil. Layer the remaining tomatoes on top and sprinkle with the remaining basil.
• Combine the oregano, Parmesan cheese, mayonnaise, and pepper to taste in a small bowl. Spoon the mixture on top of the tomatoes. Top with the remaining 3/4 cup parrano cheese. Place the pie on the prepared baking sheet and bake until the cheese is lightly browned, 20 to 30 minutes. Serve slightly warm or at room temperature. Garnish with sliced basil before serving.

TOMATO PIE

Steps:

• Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1 to 2 hours.
• Preheat the oven to 350 degrees F.
• Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges of the crust are just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is dry and brown, another 15 to 20 minutes. Cool completely.
• Mix together the Cheddar, mozzarella and mayonnaise in a medium bowl. Season with 1/2 teaspoon salt and a few cracks of black pepper.
• Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly. Sprinkle a third of the basil over the tomatoes and top with a third of the onions. Repeat twice with the remaining tomatoes, basil and onions. Spread the mayonnaise mixture over the top of the onions.
• Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature.