Spanish Tomato Pie Recipes

SPANISH TOMATO PIE

Steps:

• To make the pastry, combine the flour and salt in a large bowl. Cut in the margarine or butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Alternately, pulse the mixture in a food processor. Stir in just enough ice water so that the mixture forms a ball and holds together. Flatten the dough into a desk, wrap in plastic wrap, and refrigerate for a least 1-hour.
• Meanwhile, prepare the filling. Bring a large saucepan full of water to a boil. Add the potatoes and cook until tender, about 20 minutes. Drain and let cool. Cut the potatoes into ½-inch slices. (25 min.).
• In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring, for 5 minutes. Add the bell peppers, tomatoes, jalapeno, garlic, thyme, salt, and pepper. Cook over medium heat until the mixture is soft and thick, about 20 minutes. Stir in the parsley.
• Preheat the oven to 375 degrees F. Divide the dough in half and roll out each piece into a 9-inch circle. Fit one round of dough into a 9-inch deep-dish pie pan or cake pan. Spread on one-third of the vegetable sauce. Top the sauce with one-third of the potato slices. Repeat layering until all the sauce and potatoes are used. Cover the pie with the second pastry circle, crimp the edges to seal, and brush the top with the egg white if desired. Bake the pie for 35 minutes, or until golden brown. Serve hot, at room temperature, or chilled.

TOMATO PIE

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 20-25 minutes. Remove foil and weights; bake until light brown, 5-10 minutes longer. Cool on a wire rack., In a small bowl, combine mayonnaise, cheese, green onions and seasonings. Arrange one-third of the tomatoes in crust; spread with one-third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake until filling is bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.

TOMATO PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In alternating layers, fill pastry shell with tomatoes, basil, scallions, bacon, garlic powder, oregano, and red pepper. In a small bowl, mix cheese with mayonnaise. Spread mixture over top of pie. Cover loosely with aluminum foil.
• Bake in preheated oven for 30 minutes. Remove foil from top of pie and bake an additional 30 minutes. Serve warm or cold.

FRESH TOMATO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake the pastry shell for 8 to 10 minutes or until browned.
• Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
• In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.
• Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.