CRUSTLESS TOMATO PIE RECIPE
If you're looking for a fun lunchtime offering that stands out a bit, why not try a savory tart? This tomato pie is loaded with flavor.
Provided by Kristen Carli,Mashed Staff
Categories lunch, main course
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees Fahrenheit. Spray a pie pan with nonstick cooking spray.
- In a small skillet, heat the butter over medium heat. Add the onion and garlic. Cook until the onion is translucent, about 5 minutes.
- In a small bowl, combine the feta, 1 cup mozzarella cheese, salt, pepper, and Italian seasoning.
- In another small bowl, beat the eggs. Add the eggs to the cheese mixture, and stir to combine.
- Add the onion and garlic to the cheese and egg mixture. Stir to combine.
- Add one layer of sliced tomatoes to the bottom of the pie pan. Top with the cheese egg mixture.
- Top with another layer of sliced tomatoes and the remaining mozzarella cheese.
- Bake for 30 minutes.
- Serve and enjoy.
Nutrition Facts : Calories 227 calories, Carbohydrate 5 g carbohydrates, Cholesterol 97 mg cholesterol, Fat 17 g fat, Fiber 1 g fiber, Protein 14 g protein, SaturatedFat 10 g saturated fat, ServingSize 0 g, Sodium 462 mg, Sugar 3 g, TransFat 0 g
EASY CRUSTLESS TOMATO PIE
Steps:
- Slice tomatoes and lay sliced on plates. Sprinkle lightly with salt and let sit at least 10-20 minutes, and up to 30 minutes.
- Melt butter in small skillet over medium-high heat. Add onion and garlic and saute' until onions are soft (about 8 minutes). Transfer to a medium-sized bowl.
- Add cheese, eggs, herbs, and pepper to bowl. Stir to combine.
- Drain water off of plates with tomatoes, With a paper towel, Gently blot tomatoes to soak up excess moisture.
- Arrange tomatoes in a single layer on a greased pie pan. Top with about 1/4 cup of the cheese mixture. Repeat until all ingredients have been used, finishing with a layer of tomatoes. Top this layer with a sprinkle of mozzarella cheese.
- Bake at 375 degrees for 30-40 minutes, or until edges are lightly browned.
- Allow to sit 5-7 minutes before serving.
Nutrition Facts : Calories 120 kcal, Carbohydrate 5 g, Protein 8 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 63 mg, Sodium 488 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving
EASY TOMATO PIE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h20m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Roll the pie crust into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch deep-dish pie pan. Trim the edges so the crust hangs over the pie pan by 1/2 inch. Tuck the edges of the crust under to be even with edge of the pie pan and press all around with the tines of a fork. Place the crust in the refrigerator for 1 hour or in the freezer for 30 minutes.
- Meanwhile, slice the tomatoes crosswise into 1/4-inch-thick slices. Using your fingers, push out as many of the watery tomato seeds as you can. Lay the slices flat on a paper towel-lined sheet tray and sprinkle all over with the salt. Let drain for 30 minutes, then pat very dry.
- Preheat the oven to 425 degrees F.
- While the tomatoes are draining, in a medium bowl, whisk together the mayonnaise, whole egg, egg yolk and hot sauce, if using. Stir in the Cheddar, blue cheese, parsley, dill, black pepper and scallions.
- Sprinkle the cornmeal over the bottom of the crust. Pat the tomato slices dry once again, then place a third of the tomatoes in the bottom of the pie crust, overlapping them slightly to fit. Top with half of the mayonnaise mixture. Repeat with another layer of tomatoes and another layer of mayonnaise mixture. Place the remaining tomatoes on top, pressing the last layer gently into the mayonnaise mixture. Bake for 20 minutes.
- Remove the pie from the oven and wrap just the edges of the crust with foil to avoid burning. Reduce the oven temperature to 375 degrees F. Bake until the mayonnaise mixture is puffed and golden brown and the center is no longer wobbly, about 30 minutes more. Let cool for 1 1/2 hours.
- Top with additional herbs, if desired, then slice and serve.
- Combine the flour, shortening, butter and salt in a large bowl. Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs. Beat the egg with a fork and add it to the mixture along with the vinegar. Add 5 tablespoons cold water. Stir until it comes together, adding another tablespoon or two of water if it needs the moisture.
- Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove from the freezer 30 minutes before you are ready to use them.
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