freshly baked tomato pie made with fresh tomatoes and no mayo Tomato
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.
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Place the tomatoes in the pie crust. Spread the cream cheese spread over the tomatoes. Sprinkle 1 cup of cheddar cheese over the cream cheese spread. 6) Bake at 350 degrees conventional or 335 degrees convection for 25 to 30 minutes until the sides are bubbling and the cheddar cheese has browned.
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Preheat oven to 375 degrees. Spray a deep pie pan with cooking spray or brush with olive oil. Set aside. Slice the tomatoes into approximately 1/4 to 1/3-inch slices. Discard the tops of the tomatoes. Line a rimmed baking sheet with two layers of paper towels or a thick, clean kitchen towel.
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Preheat oven to 350°F. Fill the bottom of the cooled pie crust with a single layer of tomatoes. Sprinkle with black pepper and 1⁄3 of the chopped basil. In a separate bowl, mix together mayonnaise and the egg until combined.
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Step 1: Take the peeled tomatoes in a food mixer and blend to make fresh tomato juice. Then add in the salt and pepper in the mixer and beat at high speed to make a smooth tomato filling for the pie. Step 2: Place the prepared pie crust in a greased baking pan and pour the tomato filling mixture on the pie crust.
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In a large mixing bowl mix together the 1 ¾ cup of shredded cheese (not the parm), mayo, eggs, dijon, scallions, garlic, potato starch, basil, and pepper. Blot the tomatoes dry. Spread ⅓ of the cheese mixture on the bottom of the pie plates. Top with a layer of tomatoes, about a ⅓ of your slices.
An updated version of the classic Southern Tomato Pie adds in more
Easiest Southern Tomato Pie (No Pie Crust) Prep Time: 15 minutes. Cook Time: 25 minutes. Total Time: 40 minutes. This simple southern tomato pie recipe does not even require a pie crust. With just mayo, cheese, onions, tomatoes, and some day-old bread, you can make this dish in about half an hour.
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Place sliced tomatoes in a single layer on the paper towels. Sprinkle with 1 teaspoon salt. Allow to sit for 30 minutes to remove some of the moisture, then pat dry with additional paper towels. Once the onion is cool, stir in Swiss cheese, 1 cup of the cheddar, mayonnaise, basil, pepper, egg and ½ teaspoon salt.
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Preheat the oven to 350°F (175°C). Place the oven rack in the center of the oven. Pre-bake the crust: If you are using a store-bought pie shell, follow the directions on the package for pre-baking, or pre-bake it in the oven for about 8 to 10 minutes (a little longer for a frozen pie shell), until lightly browned.
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Preheat oven to 325 degrees f. Add a layer of tomatoes to the bottom of the crust. Evenly spread a third of the cheese mixture over the tomatoes. Add another layer of tomatoes then top with a layer of cheese mixture. Repeat the layering process for a third time ending with a layer of cheese mixture on top.
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Place it on a parchment-lined baking sheet. Mix together the ricotta, egg, spices, and parmesan cheese in a small bowl. Spread the cheese mixture evenly over the puff pastry, leaving an inch edge all the way around. Place the tomatoes on top. If you are using lots of tomatoes, they can be shingled on.
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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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Thaw the frozen pie crust on the counter for about 10-15 minutes. Dock (prick) the crust with a fork all over the bottom and the sides. Place directly on middle rack in the oven, or you can place on a sheet pan and bake at 350 degrees for about 5-8 minutes. You just want to cook the raw crust a bit, which will help prevent sogginess on the bottom.
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Spread the cream cheese spread over the tomatoes. Sprinkle 1 cup of cheddar cheese over the cream cheese spread. Bake at 350 degrees conventional or 335 degrees convection for 25 to 30 minutes until the sides are bubbling and the cheddar cheese has browned. Let sit for 15 minutes to cool and firm up or it will be a little soupy.
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Remove from oven, open the foil and set aside to cool. Reduce oven temp. Reduce oven temperature to 350 degrees. Disgorge the tomatoes. While the garlic is roasting, core, seed and coarsely chop tomatoes. Place on a paper towel-lined baking sheet and sprinkle with salt. Let sit for around 10 to 15 minutes.
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Bake for 20 minutes. Let cool for a 5-10 minutes. Lower oven temperature to 350. In a medium-sized bowl mix ricotta, parmesan, pepper, basil, and beaten egg together. With crust slightly cooled, add half of the ricotta mixture on crust. Layer with half of the tomato slices and repeat one more time.
