Fresh Tomato Pie
Fresh Tomato Pie
Fresh Tomato Pie
Fresh Tomato Pie
Fresh Tomato Pie
Fresh Tomato Pie
Anita's Fresh Tomato Pie




Fresh Tomato Pie

2 cups all-purpose flour
2 teaspoons black peppercorns, crushed fine
kosher salt
1 tablespoon baking powder
1 stick (1/4 pound) butter, chilled and cut into one-quarter inch
cubes
2/3 cup whole milk
2 1/2 - 3 pounds medium-sized ripe slicing tomatoes, peeled, seeded,
and thickly sliced
1 large bunch of fresh basil
4 ounces (2 cups) grated medium-sharp or sharp cheddar cheese
2/3 cup homemade or best-quality mayonnaise
1/2 lemon
2 - 3 tablespoons heavy cream

Sift or mix together the flour, pepper, 1 teaspoon kosher salt, and
the baking powder. Either by hand using a pastry blender or in a food
processor, quickly work the butter into the flour mixture so that it
has the consistency of coarse-grain sand. If using a food processor,
add the milk, pulse quickly two or three times - until the dough just
barely comes together - and then turn out onto a floured surface. If
working by hand, make a small well in the center of the flour, pour
the milk in, and then mix quickly with a fork until the dough comes
together but is still soft and sticky. Turn onto a floured surface.
Knead the dough for about thirty seconds and then let it rest for 10
minutes. Cut the dough in half, roll out one half to fit a 10 inch pie
pan, and line the pan with it. Cover the surface of the pie with a
layer of tomatoes, sprinkle with a little salt, and add a sparse layer
of fresh basil leaves; repeat for a second, third, and fourth layer.
Top with the grated cheese.

Thin the mayonnaise with the juice of 1/2 lemon and spread it over the
surface. Quickly roll out the reserved dough, fit it over the pie, and
seal the edges by pinching them together. Cut several slits in the
dough to allow steam to escape and brush the surface with the heavy
cream. Bake in a 350 degree oven until the pie is hot all the way
through and the crust is golden, about 25 - 30 minutes. Let rest for
15 minutes before serving. Cut in wedges and garnish each slice with a
sprig of fresh basil.






Fresh Tomato Pie

A great way to use surplus tomatoes from your garden.
Tasty served warm or cold! You may want to add chopped fresh
herbs for flavor. Makes 1 - 9 inch pie shell (8 servings).

1 (9 inch) pie shell
7 ripe tomatoes, sliced
1 yellow onion
3/4 cup mayonnaise
1/3 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
ground black pepper to taste
2 teaspoons fresh basil
2 teaspoons fresh oregano

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.

Source: http://www.pierecipe.com/az/FreshTomatoPie.asp






Fresh Tomato Pie

"This recipe combines the sweetness of tomatoes with savory cheese. We
often make this pie for dinner, and my husband and I eat the whole
thing!"

1 9-inch pie crust
3 tomatoes, thickly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fresh basil, torn
1/4 cup chopped chives
1/2 cup mayonnaise
1-1/2 cups shredded Cheddar cheese

Preheat oven to 425 degrees. Bake crust 5 minutes and remove from
oven. Reduce heat to 400 degrees. Line piecrust with tomatoes.
Sprinkle with salt, pepper, basil and chives. In small bowl, mix
mayonnaise and cheese and mix well. Carefully spread the mayonnaise
mixture over the tomatoes slices, sealing mayonnaise mixture to the
edges of the pie crust. Bake 30-35 minutes until topping bubbles and
begins to brown. Serve immediately.

Serves 4-6, or only 2 if it's a main course!

Source: http://www.perfectentertaining.com/page1332.html






Fresh Tomato Pie

Recipe By : Akron Beacon Journal September 2, 1998
Serving Size : 4

2 cups all-purpose flour
2 teaspoons black peppercorns, crushed fine
Kosher salt
1 tablespoon baking powder
1/2 cup (1 stick) chilled butter, cut into cubes
2/3 cup whole milk
2 1/2 pounds medium-sized ripe slicing tomatoes, peeled
and
sliced
1 fresh basil
4 ounces grated medium-sharp or sharp Cheddar, (2
cups)
1/2 lemon
2 tablespoons heavy cream, up to 3

Sift or mix together the flour, pepper, 1 teaspoon salt and the baking
powder. Either by hand using a pastry blender or in a food processor,
quickly work the butter into the flour mixture so that it has the
consistency of coarse-grain sand. If using a food processor, add the milk,
pulse quickly 2 to 3 times until the dough just barely comes together, and
then turn it out onto a floured surface. If working by hand, make a small
well in the center of the flour, pour the milk in, and then mix quickly
with a fork until the dough comes together but is still soft and sticky.
Turn onto a floured surface.

Knead the dough for about 30 seconds and then let it rest for 10 minutes.
Cut the dough in half, roll out half to fit a 10-inch pie pan, and line
the pan with it.

Cover the surface of the pie with a layer of tomatoes, sprinkle with a
little salt, and add a sparse layer of basil leaves; repeat for a second,
third and fourth layer. Top with the grated cheese. Thin the mayonnaise
with the juice of half a lemon and spread it over the surface. Quickly
roll out the reserved dough, fit it over the pie, and seal the edges by
pinching them together. Cut several slits in the dough to allow steam
escape and brush the surface with the heavy cream. Bake in a 350-degree
oven until the pie is hot all the way through and the crust is golden,
about 25 to 30 minutes.

Let rest for 15 minutes before serving. Cut it in wedges and garnish each
slice with a sprig of basil.

From The Good Cook's Book of Tomatoes by Michele Anna Jordan

Source:
http://www.recipesource.com/main-dis...4/rec0424.html







Fresh Tomato Pie

1 Cup Heavy Cream
2 Large Eggs
3 Tsp Fresh Thyme(1 Tsp Dried)
1 Small Clove Garlic(minced)
1/2 Cup Gruyere(grated)
1/2 Cup Sharp Cheddar(grated)
1/4 Tsp Salt
1/4 Tsp White Pepper
2 1/4# Ripe Tomatoes(peeled & cored)
1 9" Prebaked Pie Crust (see below)

Preheat oven to 425. Whisk cream and eggs together in large bowl. Add
thyme, garlic and mix well. Stir in cheeses, season with salt and
pepper. Coarsely chop tomatoes and add to the mixture. Fill prebaked
pie crust with tomato mixture. It will have a slight mound in the
center. Bake for 10 minutes then reduce temperature to 350 and
continue baking for about 55 minutes or until custard is set and
golden on top. Remove from oven and cool for at least 10 minutes
before serving. Serve immediately or let it cool to room temperature
before serving.

Optional: Change herb to basil and use mozzarella and cheddar instead
of Gruyere.

Or use jack and cheddar cheese with cilantro for the herb also add 1/2
tsp ground cumin for a southwest flavor.

This makes a great side dish. Or add a salad for a nice light meal.
This is perfection with fresh tomatoes.

Pie Crust

1 1/4 Cup Flour
1/2 Tsp. Salt
3 3/4 Tbsp. Crisco (cold)
3 3/4 Tbsp. Butter (cold & cubed)
3 3/4 Tbsp. Ice Water

Place flour and salt in bowl, mix. Add Crisco, butter and cut in with
a pastry blender until it looks like coarse crumbs. Sprinkle water 1
tablespoon and mix/toss, keep doing this until flour is barely
moistened. Turn mixture onto plastic wrap, shape in a circle, cover
and refrigerate for an hour. Roll dough and drape into pan. Let extra
dough hang over the edges, refrigerate for 30 minutes before baking in
a 450 preheated oven. After 10 minutes use a sharp knife and trim off
edges flush to the edge. Continue baking another 10 minutes. Remove
and let it cool completely.

Source: http://www.internationalrecipesonlin...s/view.pl?3279





Fresh Tomato Pie

1 9-inch unbaked pie crust
6 to 8 tomatoes
1 med onion
3/4 cup mayonnaise
1/3 cup mozzarella, grated
1/3 cup Parmesan
black pepper
Fresh basil and oregano

Preheat oven to 350F. Bake the crust til brown. Slice onion and put in
bottom of crust. Slice tomatoes, put on top of onions. Add pepper to
taste.
In a bowl, mix mozzarella, Parmesan and mayonnaise.
Spread this over tomatoes. Bake for 20 to 25 minutes or til golden
brown. Garnish with fresh herbs.

Source: http://www.andieandmike.org/Cookbook/data/000065.htm





Anita's Fresh Tomato Pie

Bisquick short bread recipe (on box)
freshest tomatoes
salt & pepper
chopped, fresh basil
3 cups jack or cheddar cheese
1 cup mayonnaise
1/2 cup sour cream
1/4 Tbsp or more horseradish

Make short bread recipe from box of Bisquick. Pat dough into bottom
and sides of 8x9" pan. Set aside.
Place thick slices of fresh tomatoes on dough. Sprinkle with chopped
basil. Spread cheese/mayonnaise/sour cream mixture over tomatoes.
Bake at 400 for 20 minutes.

Source: http://www.chriskate.net/recipes/ani...omato_pie.html



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