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Very Easy To Make, Best 3 Recipe Tomato Pie

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Very Easy To Make, Best 3 Recipe Tomato Pie



1. SAVORY ZUCCHINI, TOMATO AND BASIL PIE


Savory Zucchini, Tomato and Basil Pie
makes 8 servings
one pie dough recipe
2 cups spiralized zucchini (about one medium zucchini)
1 cup spiralized yellow squash (about one small squash)
6 eggs
1 cup cottage cheese
1 cup grated fontina cheese
1/4 cup grated parmesan cheese
1 large tomato, cut into thick slices
3 tablespoons fresh basil leaves, minced
salt
black pepper
Preheat your oven to 375 degrees.  On a lightly floured surface, roll the pie dough into a large round, about 1/8 inch thick.  Line a 9 inch glass pie pan with the dough and trim any excess.  Crimp or pinch the edges into a decorative pattern.
Place the zucchini and squash into the bottom of the pie pan and set aside.
In a medium sized bowl, add the eggs and whisk them together with a pinch of salt and pepper until the eggs are completely whisked.  Add the cheeses and the basil to the eggs and stir to combine.  Pour the mixture into the pie pan, and use a spoon to push some of the eggs mixture under and around the zucchini to even everything out.
Place as many slices of tomato on the top of the egg mixture as you want – you can fan them or place them in a circle – I used three because my tomato was so big, but make sure that they are not stacked on top of each other so that they will bake into the tart and not on top of the tart.
Place the tart into the oven and bake for about 45 – 60 minutes.  The tart will be done when the center two inches of the tart jiggles slightly when moved.  Remove the tart from the oven and allow to cool for 10 minutes before serving. source

2. Classic Southern Tomato Pie


If you have never had this dish, I know what you’re thinking. Pie? Tomatoes? Weird combo. But trust me. Try it before you knock it. You’ll be hooked.

Ingredients:
4 tomatoes, thinly sliced
10 fresh chopped basil leaves (about 1/4 cup)
1/2 cup chopped green onion
1 9-inch deep dish pie shell
2 cups grated cheese of your choice (I used mozzarella and cheddar)
3/4 cup mayonnaise
1 tsp salt (for drawing out tomato juice)
1 clove garlic, chopped
Fresh ground pepper and salt to taste

1. Preheat oven to 375 degrees F. Once oven is preheated, bake pie shell for 10 minutes. After crust is finished, reduce heat to 350 degrees F.
2. While crust is baking, lay tomato slices in a layer on the bottom of a collander in the sink and sprinkle with 1 tsp of salt. Let tomatoes drain for 10-15 minutes. Transfer to flat paper towels and pat off any excess moisture (this prevents the pie from being watery).
3. Lay half of the tomato slices in the bottom of the pie shell. In a small bowl, mix together green onions, basil, garlic, salt and pepper. Sprinkle half of mixture over tomatoes in pie crust. Layer in second half of tomato slices and top with the rest of the onion/basil mixture.
4. In a separate bowl, combine cheese and mayonnaise. Spread mixture on top of the pie.
5. Bake for 30 minutes or until lightly brown. Cut into slices and serve warm.
And forever crave ‘mater pie! source

3. Crustless Tomato Pie


Crustless tomato Pie is a delicious and beautiful low-carb side dish that is perfect for brunch, lunch, or dinner. 

Prep Time 20 mins
Cook Time : 30 mins
Total Time : 50 mins

Ingredients

  • 4 tomatoes sliced
  • 1-2 teaspoons salt
  • 1 Tablespoon butter
  • 1/2 cup onion chopped
  • 1 clove garlic minced
  • 1/2 teaspoon black pepper
  • 2 Tablespoons fresh oregano chopped
  • 6-7 leaves basil chopped
  • 2 cups mozzarella cheese shredded, plus extra for sprinkling over top
  • 2 eggs beaten

Instructions

  • Slice tomatoes and lay sliced on plates. Sprinkle lightly with salt and let sit at least 20 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. source
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