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Tomato Pie or Tarte Recipes
Posted on 6/10/20 at 2:10 pm
Posted on 6/10/20 at 2:10 pm
Tis the season. I found some very old threads that are all locked. Figured we could update.
Lots of the recipes call for mayonnaise. Sometimes, I find those are so rich that they bury the tomato flavor.
I tend to do a caprese style either in a pie crust or on a sheet of puff pastry. I prebake the shell or the pastry a bit and then put sliced fresh mozz, tomato slices with S&P, a drizzle of olive oil and sometimes pesto or or just fresh basil and bake. Top with fresh basil, sometimes green onions and parsley and some reduced balsamic.
I slice the tomatoes ahead of time, salt them a bit and put them on paper towels for an hour or so before putting them in the pie so they can drain. Blot with a paper towel.
Looking for some new variations even with the mayo or some other sauce like Greek yogurt.
Lots of the recipes call for mayonnaise. Sometimes, I find those are so rich that they bury the tomato flavor.
I tend to do a caprese style either in a pie crust or on a sheet of puff pastry. I prebake the shell or the pastry a bit and then put sliced fresh mozz, tomato slices with S&P, a drizzle of olive oil and sometimes pesto or or just fresh basil and bake. Top with fresh basil, sometimes green onions and parsley and some reduced balsamic.
I slice the tomatoes ahead of time, salt them a bit and put them on paper towels for an hour or so before putting them in the pie so they can drain. Blot with a paper towel.
Looking for some new variations even with the mayo or some other sauce like Greek yogurt.
This post was edited on 6/10/20 at 2:12 pm
6
Posted on 6/10/20 at 2:18 pm to Gris Gris
This is quite different from what you’re looking for, but it’s delicious none the less. Donald Link tomato pie
Posted on 6/10/20 at 2:35 pm to Gris Gris
My wife makes a good one. I'll try to get the recipe and post it. It has mayo, but not tons of it. Lots of basil. I can pretty much eat a whole pie.
Posted on 6/10/20 at 2:38 pm to Soul Gleaux
Posted on 6/10/20 at 2:47 pm to Gris Gris
The recipe I got from a friend uses a biscuit crust. Place the biscuits in a pie dish, and press flat to join the edges. Bake for about 10-12 minutes. Layer tomatoes, basil, salt/pepper, then top with about 1/2 cup of mayo mixed with shredded cheddar or jack cheese. I could omit the mayo and be happy as well.
Now I need a few tomatoes
Now I need a few tomatoes
Posted on 6/10/20 at 3:51 pm to Gris Gris
I usually do puff pastry and either goat cheese or Boursin. Slice the tomatoes, scatter on some thyme, cracked pepper, dot with nuggets of goat cheese atop the tomatoes. Bake hot, with convection fan if you've got it.
It's also nice to make a big pan of focaccia dough and top with sliced tomatoes, herbs, & olive oil before the final rise. The tomatoes will sink a bit--again, bake hot & fast--but the focaccia will rise around them a bit and soak up the tomato juices. Thinly sliced is nice.
It's also nice to make a big pan of focaccia dough and top with sliced tomatoes, herbs, & olive oil before the final rise. The tomatoes will sink a bit--again, bake hot & fast--but the focaccia will rise around them a bit and soak up the tomato juices. Thinly sliced is nice.
Posted on 6/10/20 at 4:42 pm to Gris Gris
What happened to Martini? Haven't seen a post from him in a while...
Posted on 6/10/20 at 4:56 pm to unclejhim
Wow, he hasn't posted since Jan. 23. I hope he's okay.
Posted on 6/10/20 at 5:09 pm to Darla Hood
No worries. Martini is fine.
Posted on 6/11/20 at 2:03 pm to Gris Gris
Posted on 6/23/20 at 2:10 pm to LSUballs
quote:
I'll try to get the recipe and post it.
Mr. Balls, did you ever get the recipe?
Posted on 6/12/23 at 1:42 pm to Gris Gris
Old thread, but it's not locked, so I'm bumping it for the season.
I made one with the mayo topping last night because that's what my Mom wanted. I used a lot of basil, fresh parsley and green onions in the topping. Tried to go heavy on the tomatoes and not so much with the topping. Came out well.
Only issue was that the tomatoes put off more juice when cooked and there was liquid that made the crust a bit soggy. I had salted, drained them for several hours and blotted them well on paper towels. I did use a good bit of the tomatoes though. I think, in the past, I've put some low moisture mozz on the bottom of the pre-baked crust which has helped. Any other tricks to prevent a soggy crust?
I made one with the mayo topping last night because that's what my Mom wanted. I used a lot of basil, fresh parsley and green onions in the topping. Tried to go heavy on the tomatoes and not so much with the topping. Came out well.
Only issue was that the tomatoes put off more juice when cooked and there was liquid that made the crust a bit soggy. I had salted, drained them for several hours and blotted them well on paper towels. I did use a good bit of the tomatoes though. I think, in the past, I've put some low moisture mozz on the bottom of the pre-baked crust which has helped. Any other tricks to prevent a soggy crust?
Posted on 6/12/23 at 2:45 pm to Gris Gris
The recipe I got from a good friend of mine uses pressed biscuits for the crust. Parbake for about 10 minutes, then add the tomatoes, green onion, salt/pepper, basil, then I usually top with pimento cheese or a good spreadable goat cheese. An absolute summer treat.
ETA: looks like I posted the same recipe 3 years ago
ETA: looks like I posted the same recipe 3 years ago
This post was edited on 6/12/23 at 4:19 pm
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