Best 6 Rustic Tomato Basil Pie Recipes

SOUTHERN TOMATO BASIL PIE

Steps:

• Preheat oven to 450 degrees F.
• Prepare the pie crust by mixing the flour and salt in a bowl.
• Add the cold butter and shortening. Using a pastry cutter (trust me, it's worth the couple of bucks), cut the fats into the flour mixture until it resembles small peas.
• Using a tablespoon, add a little water to the flour mixture at a time, using a fork to stir everything together until the dough just comes together. It should not be smooth and soft like cookie dough, but instead a little more flaky until you squeeze it together.
• Place the dough between two pieces of plastic wrap, shaping it into a ball.
• Using a rolling pin, roll the dough out into a circle.
• Place in a pie dish and trim any overhanging dough, leaving a good inch around the lip. Crimp this dough and prick the bottom and sides of the pie crust.
• Sprinkle with parmesan cheese and 1/4 cup mozzarella and place in a 450 degree F oven for 10 minutes.
• Remove from the oven to cool while you prepare the filling.
• Slice the tomatoes thin and place on a double layer of paper towels
• Lightly salt tomato slices and leave them for 10 minutes. The salt will pull out excess water which the paper towels will sop up so you don't have a wet pie.
• Combine 1/4 cup cheddar cheese and 1/2 cup mozzarella cheese in a small bowl. Set aside.
• Sprinkle tomato slices with the garlic powder, oregano, and black pepper to taste. Layer 1/3 of the tomato slices, 1/3 of the cheese mixture, and 1/3 of the basil. Repeat layers.
• In a small bowl combine remaining 1/4 cup cheddar cheese, 1/4 cup mozzarella cheese and 1/4 cup mayonnaise. Dot over the final layer of tomatoes.
• Reduce oven heat to 350 degrees F and bake the pie uncovered for 30-35 minutes. Cool before serving.

TOMATO GALETTE WITH BASIL PESTO AND FETA

Steps:

• Place tomatoes on a double layer of paper towels; sprinkle with salt. Cover with additional paper towels. Meanwhile, in a small bowl, stir together pesto and mayonnaise. Preheat oven to 375°. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a baking sheet or pizza stone., Spread pesto mixture over crust to within 2 in. of edge; top with ¼ cup feta. Arrange tomato slices over feta; arrange cherry tomatoes on top, cut sides up. Sprinkle with remaining ¼ cup feta, Italian seasoning and pepper. Fold crust edge over filling, pleating as you go and leaving center uncovered. In a small bowl, whisk egg and water; brush edge of crust with egg wash and sprinkle with Parmesan. , Bake until crust is golden brown, 35-40 minutes. Cool 10 minutes before slicing. If desired, top with basil before serving.

RUSTIC TOMATO BASIL PIE

Steps:

• Preheat oven to 425 degrees F; line a baking sheet with parchment paper.
• In a small bowl, whisk together mayonnaise, garlic, and lemon juice; season with salt and pepper.
• Season tomatoes lightly with salt and pepper.
• Spread the dough out on the prepared baking sheet and brush with about 1 tablespoon of the garlic mayonnaise all the way to the edge.
• Arrange about half the tomatoes on the dough, leaving a 2-inch border (tomatoes can overlap).
• Scatter basil over tomatoes.
• Made a second layer of tomatoes and basil.
• Fold the edges of the dough toward the center (will not cover filling); brush with garlic mayonnaise to help secure the folds in the crust.
• Drizzle a teaspoon of olive oil on the tomatoes and lightly season with salt and pepper.
• Bake until golden brown, about 30 to 40 minutes; let set for 30 minutes to allow tomato juices to redistribute.
• Cut the cooled pie into wedges and serve each with a dollop of the remaining garlic mayonnaise.

TOMATO PIE

Steps:

• Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1 to 2 hours.
• Preheat the oven to 350 degrees F.
• Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges of the crust are just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is dry and brown, another 15 to 20 minutes. Cool completely.
• Mix together the Cheddar, mozzarella and mayonnaise in a medium bowl. Season with 1/2 teaspoon salt and a few cracks of black pepper.
• Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly. Sprinkle a third of the basil over the tomatoes and top with a third of the onions. Repeat twice with the remaining tomatoes, basil and onions. Spread the mayonnaise mixture over the top of the onions.
• Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature.

TOMATO BASIL PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 8 minutes, stirring occasionally, until browned. Remove from heat.
• In medium bowl, place Bisquick mix; cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Add water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough on bottom and up side of pie plate, forming edge on rim of plate.
• Sprinkle 1/2 cup of the cheese in crust. Arrange half of the tomato slices over cheese. Sprinkle with half each of the flour, onion, chopped basil, salt and pepper. Repeat layers. In small bowl, mix mayonnaise and remaining 1 cup cheese; spread over top of pie to within 1 inch of edge.
• Bake 24 to 26 minutes or until lightly browned. Let stand 10 minutes before cutting. Garnish with additional basil.

TOMATO-BASIL PIE

Steps:

• Preheat oven to 450*.
• Fit pastry into pie plate and line with foil to prevent burning.
• Bake for 5-8 minute.
• Remove foil and bake 5-8 minute longer or until crust is set and just beginning to brown.
• Reduce oven temp to 375*.
• Meanwhile slice tomatoes and place on paper towel to drain.
• Sprinkle 3/4 cup mozerella on crust.
• Place tomatoes over mozerella.
• Combine basil and garlic and sprinkle over tomatoes.
• Stir together remaining 3/4 cup mozerella,mayo, parmesan, salt and pepper to taste then spoon on top garlic,/basil layer.
• Bake for 20-25 minutes or until edges are brown and cheese is bubbly.
• If necessary, shield edges of crust with foil to prevent burning.
• If desired, garnish with more basil.
• Serve warm.
• ENJOY!