Tomato Sauce For Custard Pie Recipes

TARTE AUX MOUTARDE (FRENCH TOMATO AND MUSTARD PIE)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Fit the pie crust into a 9-inch pie dish. With a fork, poke holes into the bottom of the crust.
• Spread the mustard over the bottom of the pie crust in an even layer. Cover the mustard with the Swiss cheese in a layer. Arrange slices of tomato, overlapping in a spiral from the edge to the center, covering up the cheese. Drizzle olive oil over the tomatoes, and sprinkle the tart with the herbes de Provence.
• Bake in the preheated oven until the crust has browned, the cheese has melted, and the tomatoes are curled at the edges, about 20 minutes.

CHEESE CUSTARD TOMATO PIE

Steps:

• Preheat oven to 450'. Bake the pie shell in the oven for 5 minutes. Reduce the oven to 375'.
• Slice the tomatoes into 1/4" slices and layer them into the partially baked pie shell. Sprinkle the tomatoes with the garlic salt, pepper, sugar and the basil.
• Mix the evaporated milk and the eggs together. Pour over the tomatoes in the pie shell. Cover with the sliced swiss cheese.
• Bake for 30-35 minutes or until golden brown and custard is set. Cool for a few minutes to set up before serving.

TOMATO SAUCE FOR CUSTARD PIE

Steps:

• Peel the tomatoes, and cut away and discard the core. Cut each tomato crosswise in half, and remove the seeds. Cut the tomatoes into small cubes. There should be about 1 cup.
• Heat the butter in a saucepan, and add the onion and garlic. Cook briefly, stirring, and add the tomato cubes and celery. Cook about 2 minutes or until most of the tomato liquid has evaporated. Add the broth, and bring to a boil. Stir in the tomato paste, wine, salt and pepper, and let simmer about 5 minutes.
• Pour the sauce into the container of an electric blender or food processor, and blend thoroughly. Return the sauce to a saucepan, and bring to a simmer. Stir in the thyme, and serve.

TOMATO AND CORN CUSTARD PIE

Steps:

• Position racks in the middle and upper third of the oven and preheat to 350 degrees F. Line a 9-inch pie plate with the dough, crimping the edge with your fingers. Poke the bottom of the crust all over with a fork. Line with foil and fill with pie weights or dried beans. Bake on the middle rack until golden around the edge, about 20 minutes. Remove the foil and weights; continue baking until golden all over, about 10 more minutes.
• Meanwhile, core the tomatoes and cut into 1/2-inch wedges; toss with 1 1/2 teaspoons salt. Spread the tomatoes in a single layer on paper towels to drain until ready to use.
• Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the corn and cook, stirring occasionally, until tender, about 5 minutes. Transfer 1/2 cup of the corn to a large bowl.
• Add the heavy cream to the saucepan with the remaining corn and bring to a simmer. Carefully transfer the mixture to a blender and puree until smooth; transfer to the bowl with the corn. Whisk in the eggs, half each of the scallions and cheese, and a few grinds of black pepper; pour into the crust. Bake on the middle rack until the custard is just set, 35 to 40 minutes. Remove from the oven and increase the temperature to 400 degrees F.
• Mix the remaining scallions and cheese, the panko, thyme, paprika, cayenne and 1/4 teaspoon each salt and black pepper in a bowl. Sprinkle 1/4 cup of the mixture on top of the pie. Pat the tomato wedges with paper towels to absorb the excess moisture, then coat with the remaining panko mixture and arrange on top of the tart. Sprinkle any remaining panko on top; dot with the remaining 1 tablespoon butter. Return to the oven on the upper rack and bake until the top is golden, about 15 minutes. Let cool 30 minutes before slicing.

PECORINO CUSTARD WITH TOMATO SAUCE

Steps:

• Preheat the oven to 300°F Spread the diced bread on a baking sheet and dry in the oven for 1 minute. Transfer to a large mixing bowl and set aside.
• In a heavy saucepan, warm the milk and cream over medium-high heat, until heated through but not boiling.
• In a large mixing bowl, whisk the egg yolks. When they are blended, drizzle in about 1/2 cup of the hot cream mixture to temper the eggs, whisking continuously. Slowly add the tempered eggs to the hot cream in the pan as you continue to whisk the mixture.
• Increase the oven temperature to 325°F Pour the egg-cream mixture over the dried, diced bread to soak. Using a hand-held mixer or immersion blender, purée until smooth. Stir in the cheese.
• Divide the mixture evenly among 6 6-ounce ramekins. Put the ramekins in a roasting pan. Pull out the middle rack of the oven and set the roasting pan on it. Add enough water to the pan to come 1/2 inch up the sides of the pan. Cover the pan with aluminum foil and slide the rack back inches.
• Bake for 15-20 minutes, or until the custard is heated through and a toothpick inserted in the center comes out clean.
• Lay the bread slices on a baking sheet and brush with olive oil. Toast in the oven, turning once, for 2-3 minutes, or until golden brown.
• Meanwhile, heat the marinara sauce in a saucepan over medium-high heat until hot and bubbling.
• Using tongs (wrap rubber bands around the tips to improve grip), transfer ramekins to a kitchen towel to dry. Place one ramekin on each of six serving plates and top each with about 1/4 cup of marinara sauce. Drizzle each ramekin with olive oil and pepper. Put three slices of toast on each plate and serve. (Turn off the oven and let the pan of hot water cool before removing it.).

TOMATO AND CORN PIE

Steps:

• Whisk together flour, baking powder, and 3/4 teaspoon salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.
• Divide dough in half and roll out 1 piece between 2 sheets of plastic wrap into a 12-inch round (1/8 inch thick). Remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into pie plate, patting with your fingers to fit (trim any overhang). Discard plastic wrap.
• Preheat oven to 400°F with rack in middle.
• Whisk together mayonnaise and lemon juice.
• Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, 1 tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
• Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper, then sprinkle with 1 cup cheese.
• Pour lemon mayonnaise over filling and sprinkle with remaining cheese.
• Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal.
• Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons).
• Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.