Rustic Tomato And Cheese Pie Recipe 445

HEIRLOOM TOMATO PIE

Heirloom Tomato Pie image

My green-thumb neighbors like to share produce with me. I return the delicious favor by baking tomato pies for all. -Angela Benedict, Dunbar, West Virginia

Provided by Taste of Home

Categories Side Dishes

Time 1h50m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1-1/4 pounds heirloom tomatoes (about 4 medium), cut into 1/4-inch slices
3/4 teaspoon salt, divided
1-1/2 cups shredded extra-sharp cheddar cheese
3/4 cup all-purpose flour
1/4 cup cold butter, cubed
1 to 2 tablespoons half-and-half cream
5 bacon strips, cooked and crumbled
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup loosely packed basil leaves, thinly sliced
2 tablespoons minced fresh marjoram
1-1/2 teaspoons minced fresh thyme
1/2 teaspoon garlic powder
1/8 teaspoon coarsely ground pepper

Steps:

Preheat oven to 350°. Place tomato slices in a single layer on paper towels; sprinkle with 1/2 teaspoon salt. Let stand 45 minutes. Pat dry., Meanwhile, place cheese, flour and remaining salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add just enough cream to form moist crumbs. Press dough onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom. Gently press bacon into dough. Bake 20-22 minutes or until light brown. Cool on a wire rack., In a large bowl, beat cream cheese, herbs and garlic powder until blended. Spread over crust. Top with tomato slices; sprinkle with pepper. Bake 35-40 minutes longer or until edges are golden brown and tomatoes are softened. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 320 calories, Fat 25g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 603mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.

RUSTIC TOMATO AND CHEESE PIE RECIPE - (4.4/5)

Rustic Tomato and Cheese Pie Recipe - (4.4/5) image

Provided by á-73576

Number Of Ingredients 12

Ingredients

1 Refrigerated Pie Crust
2 Pounds Assorted Heirloom Tomatoes
3 Garlic Cloves, chopped
1 Large Red Onion, sliced thinly
8 sprigs Fresh Thyme, leaves removed from stems
4 sprigs Fresh Oregano, leaves removed from stems
4 ounces Garlic Herb Goat Cheese (plain may be used)
2 cups Mozzarella Cheese, shredded
1/2 cup Romano Cheese, shredded
1/2 teaspoon Garlic Powder
Salt and Pepper to taste
3 Tablespoons Fresh Basil Leaves, chiffonade

Steps:

Preheat oven to 350 degrees. Grease a 2 quart pie dish. Fit Pie Crust into Pie Dish, prick some holes at the bottom with a fork and bake in pre-heated oven for ten minutes. Line pre-baked pie crust bottom with a layer of the Heirloom tomatoes topping with half of the thinly sliced red onion, garlic, thyme, oregano, shredded mozzarella and Romano cheeses, and the goat cheese. Prepare a second layer using the same process beginning with the Heirloom Tomatoes. Sprinkle the garlic powder, salt and pepper across the pie then fresh basil. Bake at 350 degrees for approximately thirty minutes until the cheeses are melted, slightly bubbling and the pie is steaming hot. Serve warm or at room temperature.

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