Tomato Pie Recipe With Bacon
Instructions. Place the sliced tomatoes in a colander and then place the colander in a mixing bowl. Toss the tomatoes with the salt, and allow them to sit at room temperature for 30 minutes to extract some of the juices. Meanwhile, to make the crust, stir together the flour, cornmeal, baking powder, baking soda, salt and pepper.
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Allow crust to cool slightly. Turn oven down to 350F degrees. Start layering tomato slices on the bottom of the pie. Season with freshly ground black pepper. Then top with green onions, basil and crumbled bacon. In a bowl, combine mayonnaise with shredded cheese. Spread the cheese mixture on top of the pie.
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Turn oven down to 375º . Place tomatoes in baked pie shell, add sliced or chopped basil and gently mix. Season with salt and pepper. Top with mayonnaise-cheese mixture and spread evenly over the top. Bake in center of oven for 30 to 40 minutes until golden brown on top. Cool at least 20 to 30 minutes or longer.
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Preheat the oven and roll out the pie crust. Arrange a rack in the middle of the oven and heat to 350°F. Roll out the pie dough to an 11-inch round, then transfer to a 9-inch glass or ceramic pie plate. Crimp the edges of the crust. Roll the edges of the dough about 1/2 inch over on itself, then crimp or flute.
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Preheat oven to 425°F. Stir together Cheddar cheese, next 10 ingredients, and remaining 1 tsp. salt in a large bowl until combined. Pat tomato slices dry with a paper towel. Sprinkle cornmeal over bottom of crust. Lightly spread ½ cup cheese mixture onto crust; layer with half of tomato slices in slightly overlapping rows.
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Carefully remove pie weights and cool completely on a wire rack. Step 2 Reduce oven to 375°F. Melt butter in a medium saucepan over medium-low heat. Add onion and baking soda. Cook, stirring occasionally, until golden brown, 14 to 16 minutes. Step 3 Meanwhile, chop half the tomatoes into 1/2-inch pieces.
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While your crust is baking add mayonnaise, bacon, basil, green onions, cheese, and black pepper to a large bowl and mix well. Once your crust is baked, let it cool. Add a solid layer of your filling to the crust. Add a layer of tomatoes. Cover the tomatoes with another layer of filling. Add another layer of tomatoes.
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While the crust bakes, combine the basil, green onion, and garlic in a bowl and stir. In a separate bowl, combine the mozzarella cheese, sharp cheddar cheese, mayonnaise and season with freshly ground black pepper. Stir to combine. When the pie crust has baked for 10 minutes, layer half of the tomatoes on the bottom of the crust, then sprinkle.
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Directions. Preheat the oven to 350 degrees. Prick the bottom and sides of a pie crust with a fork. Bake for 10 to 12 minutes or until the crust is light brown. Remove from heat. Layer tomatoes, scallions, and basil on the bottom of the pie crust. Sprinkle with salt and pepper.
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Step 3 | Assemble Tomato Pie. Preheat oven to 350 degrees F. Place ½ cup of goat cheese in the bottom of the cooled pie crust. Add heirloom tomatoes, overlapping on top of feta cheese. Next sprinkle with fresh chopped basil, crumbled bacon and caramelized onions.
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Preheat oven to 350 degrees F. Place the tomatoes in a colander in the sink in a single layer. Sprinkle with salt and allow them to rest for 10 minutes. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want wet (juicy) tomatoes or your pie will turn out soggy).
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Directions. Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). In alternating layers, fill pie crust with tomatoes, bacon, green onions, basil, oregano, garlic powder, and red pepper. Stir together cheese and mayonnaise in a small bowl.
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Bake pastry shell according to package directions; cool. Place tomatoes in the crust; sprinkle with bacon. In a small bowl, combine the cheese and mayonnaise. Spoon over bacon in the center of pie, leaving 1 in. around edge. Bake at 350° for 30-40 minutes or until golden brown (cover edges with foil if necessary to prevent overbrowning).
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In a small mixing bowl, stir together cheddar cheese, mozzarella cheese, bacon, onion, pepper, mayonnaise, and sour cream. Assemble the pie: In the pie shell, layer tomato slices, basil, and cheese mixture. Bake in the 375-degree oven for about 35-40 minutes. Let rest for at least 10 minutes before slicing.
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Remove the pie weights or beans and parchment before filling the crust. Reduce oven heat to 375F degrees. Meanwhile, stack the bacon slices on top of each other. Slice them crosswise to make 1/2-inch strips. Cook the bacon on medium-low to medium heat about 7 minutes, stirring occasionally, or until crisp and browned.
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Preheat oven to 375 degrees. Poke bottom of pie crust with fork. Brush with egg white. Bake for 12 minutes. Let cool. Place tomato slices in a colander and sprinkle with kosher salt. Let sit 10 minutes. Blot dry with paper towels. Season tomato slices to taste with pepper and arrange in pie crust, saving three slices.
