ISO Tomato Pie

[LosingIt]

I had the most wonderful tomato pie at a local restaurant and now I'm searching for the recipe. I know it had tomatos, guyere and parmesan baked in a pie crust. All the recipes I have found on the web involved some type of mayonnaise mixture spread on top of the tomatoes and the pie I had did not have a mayo taste. Any ideas? Thanks.

[zackaboo]

I have a recipe for a very easy tomato tart, which you could probably alter to your taste. I am sure that it would be good with any combination of cheeses - and there is no mayo involved.

Fresh Tomato Tart:

1/2 (15 oz.) refigerated piecrust (or a homemade crust)
2 cups shredded mozzarella
3 T chopped fresh basil
3 medium ripe tomatoes, peeled and cut into 1/2 inch slices * Drain these well and if too juicy sprinkle with salt beforehand to dry out some of excess moisture
1 1/2 T olive oil
1/4 tsp salt
1/4 tsp pepper

Put piecrust into a 10 inch piepan and poke holes in bottoms and side. Bake at 400 degrees for 5 minutes.

Sprinkle cheese evenly into pastry shell and top with 2 T basil. Arrange tomato slices on top; brush with oil and sprinkle with salt and pepper. Place on a baking sheet and use lower rack of oven.

Bake at 400 for 35 - 40 minutes. Remove from oven; sprinkle with remaining 1 T basil. Let stand 5 minutes before serving.

This is a summer favorite of mine!

[Linda in MO]

You might find some ideas on this thread...
http://community.cookinglight.com/showthread.php?s=&threadid=60863&highlight=tomato+basil+tart

[LosingIt]

Thanks, I think I can work with a couple of the recipes and get pretty close.

[Sadiedog's mom]

Here's a terrific recipe from The Foster's Market Web site. This is one of my all-time favorites! I've used the Pilsbury pre-made crust rather than making my own. It's easy and very good.

http://www.fostersmarket.com/Recipes/deep_dish_tomato_pie.htm

Deep-Dish Roasted Tomato, Mushroom, and Caramelized Shallot Pie

This savory pie is one that our customers love to take home and serve for Sunday brunch or as part of a buffet, or to take to a potluck supper.

Serves 8 to 10.


Crust:
4 cups all-purpose flour
2 teaspoons salt
1/2 pound (2 sticks) cold, unsalted butter, cut into small pieces
3/4 cup ice cold water
 
  1. Place the flour and salt in the bowl of a food processor fitted with the metal blade. Add the butter and pulse 10 to 12 times, until the mixture resembles coarse cornmeal.
 
  2. Add the water slowly, about 1/4 cup at a time (you may not need all the water), as you pulse 3 to 4 more times, until the mixture just begins to cling together.
 
  3. Remove the dough from the bowl and place on a lightly floured work surface. Knead the dough several times just until it comes together. Do not overwork the dough. Divide the dough into 2 equal pieces and pate each piece into a flat rectangle. Wrap in plastic wrap and refrigerate several hours or overnight.
 
  4. Let the dough rest at room temperature 10 to 15 minutes. Roll each piece on a lightly floured surface into a 9 by 13-inch rectangle about 1/8 inch thick. Place 1 piece of the rolled-out dough in a 9 by 13-inch baking dish and press into the bottom and up the sides of the dish. Place the other piece on a baking sheet. Cover both with plastic wrap and refrigerate a minimum of 2 hours or overnight.
 
Filling:
8 plum tomatoes, cored and cut in half lengthwise
6 shallots, thinly sliced
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 pound cremini or shiitake mushrooms, cleaned and thinly sliced
1 cup ricotta cheese
1 cup (4 ounces) grated mozzarella cheese
1 1/2 cups (about 6 ounces) crumbled creamy chevre
3 large eggs
1 garlic clove, minced
 Juice of 1 lemon
2 tablespoons chopped fresh marjoram or 4 teaspoons dried marjoram
2 tablespoons chopped fresh parsley
2 teaspoons salt
2 teaspoons freshly ground black pepper
 
 Egg wash: 1 large egg beaten with 2 tablespoons milk
 
1. Preheat oven to 400 degrees.
 
2. Toss the tomatoes and shallots with 2 tablespoons of the olive oil and the vinegar in a bowl. Transfer to a baking pan and spread the mixture out in a single, even layer. Cook 20 to 25 minutes, until the tomato skins start to shrivel. Remove from the oven and set aside.

  3. Heat the remaining olive oil in a skillet over medium-high heat and cook and stir the mushrooms 3 to 4 minutes until light golden brown. Remove from the heat and set aside.

4. Stir the ricotta, mozzarella, chevre, eggs, garlic, lemon juice, marjoram, parsley, salt, and pepper in a large bowl and set aside.

   5. Add the roasted tomato-shallot mixture to the mushrooms and stir to mix. Spoon half the mixture into the chilled, dough-lined baking dish.

   6. Spread half the cheese mixture on top of the tomato-mushroom mixture. Top with remaining mushroom mixture, then finish with the remaining cheese mixture.

   7. Cut 10 to 12 holes in the remaining sheet of dough with a 1/2-inch cookie cutter or knife. Place the sheet of dough on top of the cheese topping; trim and crimp the edges. Brush with egg wash and bake 40 to 45 minutes, until the pastry is golden brown and the mixture is bubbling. (Note: Cover if the top is browning too quickly.) Let stand 10 to 15 minutes before serving; serve warm.
 
variations: Add 2 cups wilted spinach and/or 2 cups shredded cooked chicken to the mushroom mixture for a slightly different flavor. Try rosemary or basil instead of marjoram. Frozen phyllo, frozen puff pastry, or purchased pie dough can be used instead of the homemade crust to save time.