Healthy Tomato Pie Recipes

HEALTHIER TOMATO PIE

Steps:

• Preheat oven to 400F.
• Line a 9" tart pan with prepared pie dough. Poke a few holes in the dough with a fork, then cover with parchment paper and pie weights or dried beans. Bake for 15 minutes, until crust is starting to turn golden.
• While the crust bakes, slice the tomatoes. Place the tomatoes on several sheets of paper towels and sprinkle with salt. Flip and salt the other side as well. Let the tomatoes sit for 10 minutes, then blot off moisture with dry towels.
• Mix together the mayonnaise and the shredded cheese, and spread this mixture in the parbaked pie crust. Sprinkle 2-3 tablespoons of the basil on top of the cheese.
• Top with one layer of the sliced tomatoes, the onions, followed by a second layer of tomatoes. Add a third layer if space permits. Sprinkle liberally with salt and pepper.
• Bake for 30 minutes, until crust is golden and some juices along the edge of the pie crust are bubbling. Remove from the oven and set aside for 20 minutes to cool before slicing. Top with the remaining basil and serve warm or room temperature.

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.

BEST TOMATO PIE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Press pie crust into a 9-inch pan or glass pie plate; fold excess dough under and press to form a thick edge. Cover edges with foil.
• Bake in the preheated oven until light brown, 10 to 12 minutes. Remove from oven and sprinkle 1/2 cup mozzarella cheese over the bottom. Reduce oven temperature to 375 degrees F (190 degrees C).
• Drain tomato wedges in a colander or on paper towels. Arrange tomato wedges in the pie shell. Sprinkle basil and garlic on top.
• Combine remaining 1 cup mozzarella cheese, mayonnaise, Parmesan cheese, and pepper in a mixing bowl. Spread evenly over tomatoes; do not spread onto crust.
• Bake in the preheated oven until top is golden and bubbly, 35 to 40 minutes. Cover edges with a ring of foil to keep from overcooking if needed. Garnish pie with whole basil leaves and serve warm.

TOMATO PIE

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 20-25 minutes. Remove foil and weights; bake until light brown, 5-10 minutes longer. Cool on a wire rack., In a small bowl, combine mayonnaise, cheese, green onions and seasonings. Arrange one-third of the tomatoes in crust; spread with one-third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake until filling is bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.

HEALTHY TOMATO PIE

Steps:

• For the crust: Preheat oven to 350. Mix together flour, salt, and sugar, and stir in oil and milk with fork until dough becomes a ball. Roll out into pie crust and put in greased pie plate.
• Cover edges with foil and bake crust for about 25 minutes, until bottom is cooked and very lightly browned. Remove and let cool.
• Layer tomato slices in pie plate and cover with a layer of basil, salt and pepper. Repeat until all the tomatoes and half of basil is used up.
• Mix together mozzarella, feta, mayonnaise, green onions, remaining basil, and salt and pepper to taste. Spread on top of tomatoes. Top with parmesan cheese.
• Bake for about 45 minutes or until top is golden brown. Halfway through baking time, remove foil from crust so that crust can brown.
• Serve and enjoy!

TOMATO PIE

Steps:

• Position an oven rack in the lower third of the oven and preheat to 375 degrees F.
• Place the tomatoes on a rack in the sink in 1 layer. Sprinkle with the salt and allow to drain for 10 minutes.
• Line the pie shell with foil and fill with pie weights, dried beans or rice. Bake in the lower third of the oven for 20 minutes. Carefully remove the weights and foil. Return to the oven and bake until light golden, 10 minutes more. Remove to cool in the pan on a wire rack.
• Reduce the oven temperature to 350 degrees F. Heat the oil in a skillet over medium heat. Add the onions and season with salt and pepper. Cook until soft and translucent, 3 to 5 minutes. (Don't skip this step! Not cooking the onions will make the pie soggy and wet.)
• Pat the tomato slices dry on both sides with paper towels. Layer the tomato slices, cooked onions and chopped herbs in the baked pie shell. Season each layer with pepper. Combine the grated cheeses and mayonnaise together. Spread the mixture on top of the tomatoes and bake until lightly browned, about 30 minutes. Remove to a rack to cool. Serve warm or at room temperature.

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.

EASY TOMATO PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, whisk together eggs, milk, salt, basil, parsley, onion flakes and cottage cheese. Spread tomatoes evenly across bottom of pastry shell, then sprinkle with Swiss cheese. Pour egg mixture over cheese.
• Bake in preheated oven for 45 minutes, until set in center.