tomato pie recipes

my notes :

making this one today, 9-26-16   Ann Marotto’s Fresh Tomato Pie


9/16:  bon appetit recipe
1/2 c mayo
1tbsp vinegar
10 basil leaves
no sugar
use less salt 1/2 tsp
used mozz, 2 oz aged asiago or romano and 8 oz sharp cheddar
1-2 oz romano


older Notes:  Blind bake a pie shell.  Slice tomatoes and sprinkle with salt, place on paper towels and cover with paper towels,  Put grated cheese in bottom of crust, about 1/4 c. aged asiago is nice.  Arrange drained tomatoes over grated cheese.  Sprinkle with thinly sliced shallots Sprinkle tomatoes with basil, salt and pepper.  Mix mayo with more grated cheese about 1/2 c. and spread over tomatoes.  Top with fresh mozzarella cut into small pieces.

Hints–next time sprinkle pie shell with bread crumbs or cornmeal as the pie can be too wet.


Tomato Pie – Linda Carlough
9” pie shell
½ tsp salt
1.5 c grated Mozzarella
5 – 6 Roma tomatoes or 4 regular
1 c basil leaves
4 cloves garlic
½ c mayonnaise
¼ c grated Parmesan

Put basil and garlic in food processor (can substitute Pesto). Bake pie shell till slightly brown. Sprinkle ½ cup Mozzarella on bottom of pie shell. Cut tomatoes in wedges and drain on paper towels. Arrange tomato wedges over cheese. Sprinkle basil/garlic over tomato wedges.

In a bowl, combine 1 c Mozzarella, mayonnaise, Parmesan cheese, pepper and salt. Mix and spoon onto pie before baking. Bake at 375 for 35 – 40 minutes.
YUM!


Tomato Pie, AZ Chris

1 9 inch pie shell
1/2 onion, chopped
6 or 7 Roma tomatoes
1/4 cup basil, sliced
2 cups grated cheese, (combination of mozz., parmesan, feta, gruyere, cheddar…)
3/4 cup Greek yogurt, (or sour cream)
1 tsp. hot sauce, (or ground chipotle)
salt & pepper

tomato-pie-a

1. Preheat oven to 350ºF. Place pie shell in oven and cook for 8-10 minutes or until lightly golden.

2. Cut tomatoes into quarters and seed. Lightly salt the tomatoes and then put them meat side down on paper towels to drain out liquid. Let them sit for 15 minutes. Then chop.

3. Sprinkle the bottom of the pie shell with chopped onion. Spread the tomatoes over the onions. Spread remaining onion and basil over the onions.

4. In medium bowl, mix together the cheeses, yogurt, hot sauce or ground chipotle, salt and pepper. Mixture should be the consistency of a gooey dough. Spread over the top of the vegies in the pie shell. Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.

Notes: This is really yummy!

This recipe lends itself to a multitude of additions or substitutions. I added chopped sweet red pepper and smoked paprika. Poblanos, cumin, cilantro would be great too. Anything that goes with tomatoes!

Any mixture of cheeses would be good, but I would make cheddar a very small part. Due to the liquid nature of the tomatoes, cheddar would add too much additional liquid (oil). I used mozzarella, queso fresco and about a 1/4 cup of cheddar which was a litlle on the bland side. Gruyere would be really good! Feta would be excellent – but doesn’t melt much so make sure it’s well mixed.

Notes from Mary: This is almost identical to my recipe except it just calls for parmesan and
cheddar mix, along with a little minced rosemary. I like the gruyere idea.
Also, mind calls for sliced tomatoes rather than quartered. Tomatoes merge
with other ingredients.


Tomato and Cheddar Pie — Bon Appetit

tomato-cheddar-pie-484

CRUST

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2″ cubes
3/4 cup buttermilk

FILLING

2 pounds large ripe tomatoes, cored and cut into 1/4″ slices
4 oz mozz, grated
2 1/2 cups coarsely grated extra-sharp cheddar (8-9 ounces)
1/4 cup finely grated Parmesan (1/2 ounce)
1 scallion, trimmed, chopped (opt)
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons cornmeal

CRUST

Whisk first 4 ingredients in a medium bowl. Using your fingertips, rub in butter until coarse meal forms and some small lumps remain. Stir in buttermilk and knead gently with your hands until dough forms. Wrap dough in plastic and chill for 1 hour.

FILLING

Lay tomatoes in a single layer on a baking sheet lined with 2 layers of paper towels. Place another 2 layers of paper towels on top of tomatoes. Let stand for 30 minutes to drain.

Preheat oven to 425°. Roll out dough between 2 sheets of plastic wrap to an 11″ round. Remove top layer of plastic wrap. Invert dough onto pie dish. Carefully peel off plastic wrap.

Toss both cheeses in a medium bowl until evenly incorporated. Reserve 1/4 cup of cheese mixture. Whisk scallion, mayonnaise, dill, vinegar, sugar, salt, and pepper in a small bowl.

Sprinkle cornmeal evenly over bottom of crust, then top with 1/2 cup cheese mixture. Arrange 1/3 of tomatoes over cheese, overlapping as needed. Spread half of mayonnaise mixture (about 1/3 cup) over. Repeat layering with 1 cup of cheese mixture, 1/2 of remaining tomato slices, and remaining mayonnaise mixture. Sprinkle remaining 1 cup cheese mixture over, then remaining tomato slices. Sprinkle with reserved 1/4 cup cheese mixture. Fold overhanging crust up and over edges of tomato slices.

Bake pie until crust is golden and cheese is golden brown, 35-40 minutes (check crust halfway and tent with foil if it’s getting too dark). Let pie cool at least 1 hour and up to 3 hours before slicing and serving.

Editor’s note: This recipe reflects the change made to the amount of buttermilk in the crust.


Nan’s Tomato Pie (To Die For) with notes from Vicki

tomato-pie--large-msg-1228794636314 medium ripe tomatoes, peeled and cut into half-inch slices (24 oz)
1/2 tsp. salt
Half-cup mayonnaise 
4 green onions, both white and green sliced
2 tbsp. fresh basil, chopped fine
1  cup (4oz) Parmesan Cheese, divided
8 oz. fresh mozzarella, sliced thick
1/4 cup, Greek cured olives, diced I used ordinary pitted Kalamatas, not finding the dry cured at my local store
Salt & Pepper, freshly ground

Preheat oven to 350 degrees.  Make pastry, chill, roll out.

Place tomatoes in a single layer on paper towels; sprinkle with salt; let stand for 30 minutes.

Pat dry with paper towels.  Stir together mayo, onions, basil and 3/4 cup parmesan cheese.  Roll out pastry into a 13-inch circle, fit into a 9-inch pie plate, crimping edges.

Par-bake crust for 10-12 minutes, or until lightly browned.  Sprinkle remaining parmesan cheese over bottom of crust. Arrange tomato slices over cheese; spread mayo mixture over tomatoes. Layer mozzarella on top in a circular pattern. Scatter olives on top. Season liberally with salt and pepper.  Bake for 34-37 minutes. Let cool 5 minutes before serving.


Tomato Pie from Vivian Howard

a chefs life series
Vivian-Howard-with-tomato-pie_toquemag
For the Filling
2 cups diced and drained fresh tomatoes
2 cups diced and roasted tomatoes
1 cup caramelized onions
1/2 cup picked basil
salt
pepper
sugar

For the Topping
1/3 cup grated Parmigiano Reggiano
1/3 cup grated Fontina
1/2 cup mayo
1 pie crust

For the diced and drained tomatoes
Seed and dice about 3 cups fresh, high-quality tomatoes. Toss them with a little kosher salt and sugar. Set over a colander while you prepare the remaining ingredients if possible. If not, drain for a minimum of an hour. You should be left with about 2 cups of tomato.
For the roasted tomatoes
Seed and dice 4 cups fresh, high quality tomatoes. Toss them with olive oil (at C&F we use garlic oil), plenty of kosher salt, and several sprigs of thyme. Spread this mix out on a baking sheet and roast at 350 degrees for about 30 minutes. You want the tomatoes to be dry and slightly caramelized, but not burned around the edges.

For the Onions
Peel and slice (with the grain) 4 medium yellow onions. In a large sauté pan, heat 1/4 cup butter. Add the onions and season them with salt. Let the onions simmer and become juicy. Once the situation becomes a bit drier and much of the onion liquid has cooked out, turn down the heat, to its lowest setting and settle in for a long, slow caramelize. To get these onions where they need to be, it could take about 2 hours. You are looking for a medium brown, sweet caramelization.

To Assemble the Filling
Combine the onions, fresh tomatoes, roasted tomatoes, basil, salt, pepper, and sugar to taste. Keep in mind, tomatoes take a lot of seasoning to really make them shine in applications like this.

To Bake and Serve
Spread the filling over the bottom of a blind-baked crust. Flatten the topping between wax paper or use your good ol’ hands to create a 1/3 inch thick round of delicious, cheesy topping that spreads nearly to the edges of the pie. Bake at 375 degrees until the top is nicely browned…20-25 minutes. Serve at just over room temperature.

Tips/Techniques
At Chef Vivian Howard’s restaurant, the Chef & the Farmer, they make a tight aioli to fold into the cheeses, but you can substitute your favorite brand of mayo to great effect. As for the crust…use your favorite crust recipe or even a frozen crust…and blind bake it!


Tomato Pie

9” pie shell
½ tsp salt
1.5 c grated Mozzarella
5 – 6 Roma tomatoes or 4 regular
1 c basil leaves
4 cloves garlic
½ c mayonnaise
¼ c grated Parmesan

Put basil and garlic in food processor (can substitute Pesto). Bake pie shell till slightly brown. Sprinkle ½ cup Mozzarella on bottom of pie shell. Cut tomatoes in wedges and drain on paper towels. Arrange tomato wedges over cheese. Sprinkle basil/garlic over tomato wedges.

In a bowl, combine 1 c Mozzarella, mayonnaise, Parmesan cheese, pepper and salt. Mix and spoon onto pie before baking. Bake at 375 for 35 – 40 minutes.

YUM!