Air Fryer Tomato Pie Recipes

RUSTIC TOMATO PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. , Place half of the tomatoes and half of the onions in crust. Combine mayonnaise, cheddar cheese, basil, salt and pepper; spread over tomatoes. Top with remaining onions and tomatoes. Fold crust edge over filling, pleating as you go and leaving an 8-in. opening in the center. Sprinkle with bacon and Parmesan cheese. Bake on a lower oven rack until until crust is golden and filling is bubbly, 30-35 minutes. Let stand 10 minutes before cutting. If desired, sprinkle with additional basil.

AIR FRYER ROASTED TOMATOES

Steps:

• Preheat air fryer to 400 degrees F (200 degrees C) for 5 minutes.
• Mist cherry tomatoes with olive oil cooking spray and sprinkle on herbs and salt. Set in the air fryer basket.
• Lower temperature to 370 degrees F (185 degrees C) and air-fry for 8 minutes.

AIR FRYER TOMATO PIE

Steps:

• Preheat a 6-quart air fryer to 400 degrees F. Line a baking sheet with paper towels.
• Lay the pie dough on a clean work surface. Flute the edge of the pie dough as desired and use the tines of a fork to poke holes all over. Place in the center of the air fryer basket and air fry until the pastry is light golden brown, 8 minutes. Transfer to a cutting board and do not turn off the air fryer.
• Cut larger tomatoes into 1/4-inch-thick slices and halve smaller cherry tomatoes if using (see Cook's Note). Transfer to the prepared baking sheet and cover with more paper towels to drain. Toss together the olive oil, parsley, 2 tablespoons chives, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Set aside.
• Brush 1 tablespoon Dijon evenly over the crust. Sprinkle with 1/2 cup grated Parmesan and the remaining 1 tablespoon chives. Toss the drained tomatoes into the herb mixture until evenly coated. Top the crust with overlapping tomatoes leaving an 1-inch border. Reserve any excess herb mixture in the bowl. Sprinkle the tomatoes with the remaining 2 tablespoons grated Parmesan.
• Use a spatula to gently lift up the pie and slide into the center of the air fryer basket. Air fry until the pastry is golden brown and cooked through, 8 minutes. Allow to cool slightly.
• Meanwhile, whisk the vinegar and remaining 1 tablespoon Dijon into the reserved herb mixture until combined. Add the arugula and toss to coat.
• To serve, transfer the pie to a cutting board, slice into wedges and serve warm or at room temperature with the arugula salad.

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.

AIR FRYER "SUN-DRIED" TOMATOES

Steps:

• Preheat an air fryer to 240 degrees F (115 degrees C).
• Place tomatoes in a small bowl. Add olive oil and salt. Stir until evenly combined. Transfer tomato halves to the air fryer basket, skin-side down.
• Air fry for 45 minutes. Using a spatula, smash tomato halves and air fry for an additional 30 minutes.
• Transfer tomatoes to a paper towel-lined plate and let sit for 1 hour. Repeat with remaining tomatoes you are needing to use.

AMISH TOMATO PIE

Steps:

• Chill pie dough for about 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Place a baking sheet on the lower oven rack.
• Slice heirloom tomatoes into 1/2-inch rounds. Remove seeds with your fingers. Place 6 slices on paper towels or a clean cloth and cover with more paper towels or another clean cloth. Arrange the remaining slices on a wire rack. Cut Roma tomatoes into 1/2-inch slices, remove seeds, and arrange them on the rack as well.
• Line a deep-dish, 9-inch pie plate with dough. Place 2 layers of aluminum foil over the entire surface. Fill with pie weights or dried beans.
• Bake pie crust on the preheated baking sheet on the bottom rack. Place tomatoes on a higher rack. Reduce temperature to 400 degrees F (200 degrees C). Bake until the bottom of the pie crust has lost its translucent raw look and the edges have just started to color, 12 to 15 minutes.
• Carefully remove the foil and the weights. Cover the edges of the crust with foil to prevent them from burning. Poke the bottom of the pie crust with a fork to keep it from puffing up. Return the pie crust to the bottom rack and bake until the bottom starts to color, about 8 more minutes.
• Remove pie crust and allow to cool. Continue baking the tomatoes until they are wilted, about 40 minutes total. Remove and allow to cool. Keep the oven on.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until some of the fat has rendered, about 5 minutes. Add sliced leek. Cook until bacon is crisp and the leeks have softened and browned, about 5 more minutes. Drain bacon on paper towels and allow to cool.
• Place bacon-leek mixture, Cheddar, Fontina, mayonnaise, basil, egg, and mustard in a bowl. Season with salt and pepper. Mix to combine.
• Spread 1/3 mixture on the bottom of the pie crust. Arrange 1/2 of the roasted tomatoes on top, overlapping heirlooms with Roma tomatoes. Spread another 1/3 of the mixture over the tomatoes and arrange the remaining roasted tomatoes on top. Add the last 1/3 of the mixture and gently press the fresh tomato slices on top in a decorative pattern. Arrange foil around the edges of the pie crust to protect them from burning, taking care that the foil doesn't touch the tomatoes.
• Bake until browned and bubbly on top, about 40 minutes. Cool completely before serving.