Tomato Hand Pies Recipes

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.

TOMATO HAND PIES

Steps:

• On a lightly floured surface, roll out pate brisee to 1/8 inch thick. Using a paring knife, cut out twelve 4 1/2-inch squares, and fit into cups of a standard muffin tin, leaving an overhang. Refrigerate for 30 minutes.
• Preheat oven to 400 degrees. Divide tomato and onion slices between 2 rimmed baking sheets. Drizzle with oil, season with salt and pepper, and roast, switching positions of sheets halfway through, until tomatoes begin to shrivel and onion slices are golden, about 30 minutes. Let cool. Transfer to a bowl.
• Divide half the chopped oregano, olives, and feta among the dough-lined tins. Top with tomato-onion mixture. Sprinkle remaining oregano, olives, and feta on top. Fold corners of dough toward centers. Brush with egg wash.
• Reduce heat to 375. Bake pies until top crusts are golden brown and middles are bubbling, 50 to 60 minutes.
• Let cool completely in tin on a wire rack. Tuck oregano sprigs into hand pies if desired.

THE BEST TOMATO PIE

Steps:

• Preheat the oven to 350ºF and if making prepare the pie dough.
• Slice the tomatoes to about 1/4-inch in thickness and arrange them in a single layer on a paper towel-lined baking sheet. Coat the tomatoes in salt and cover again with another layer of paper towels. Let sit for 10 minutes.
• In a medium bowl combine the shredded cheese, mayonnaise, fresh basil, and spices together until mixed well. Set aside.
• Place the 9-inch pie shell into your pie dish and arrange a single layer of sliced tomatoes on the bottom. Cover the tomatoes with half of the cheese mixture and repeat this step.
• Layer the last of the tomato slices on top, overlapping is okay, and firmly press them into the pie. This helps the ingredients come together.
• Place the pie into the oven and bake for 35 to 45 minutes, until the cheese begins to bubble and the crust turns a golden brown.

PATE BRISEE FOR TOMATO HAND PIES OR HERB-LEEK TART

Steps:

• Pulse flour and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until dough just comes together (no longer than 30 seconds).
• If making tomato hand pies, divide dough in half, shape each into a square, and wrap in plastic. If making herb-leek tart, flatten dough into an oblong disk, and wrap in plastic. Refrigerate dough for at least 1 hour (or up to 2 days).

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.