Best 5 Tomato Cheddar Pie Recipes

TOMATO-CHEDDAR PIE

Steps:

• Make the crust:
• Pulse salt, sugar, and 1 1/4 cups flour in a food processor until well combined. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining, about 10 seconds. With the motor running, add 1/4 cup ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers; if it's very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not over-process.
• Turn dough out onto a lightly floured surface and push together to form a rough ball. Knead a few times to combine, then roll into a ball. Flatten ball into a disc with smooth edges (no cracks), cover with plastic wrap, and chill at least 1 hour or up to overnight.
• Make the filling and bake the pie:
• Line a rimmed baking sheet with several layers of paper towels. Arrange tomato slices on prepared sheet, sprinkle with 1/4 tsp. salt, and cover with more paper towels. Let drain at least 30 minutes.
• Position rack in bottom rung of oven and preheat to 350°F. After dough has chilled, lightly flour work surface and roll out dough to a 13" round. Roll dough loosely around rolling pin, then release into pie pan. Trim edges to leave a 1" overhang and crimp as desired. Freeze dough at least 15 minutes.
• Line crust with parchment paper or foil and fill bottom with baking beans or weights. Bake crust, rotating halfway through, 20 minutes. Remove weights, pierce bottom of crust all over with a fork, and bake again until very light brown and dry, about 10 minutes more.
• Meanwhile, heat a large skillet over medium. Add onion, butter, and 1/4 tsp. salt and cook, stirring occasionally, until onion is softened and just starting to brown, 5-8 minutes. Let cool.
• Combine cheese, mayonnaise, herbs, hot sauce, pepper, onion mixture, and remaining 1/4 tsp. salt in a medium bowl. Blot tomatoes with fresh paper towels to remove as much remaining moisture as possible. Arrange tomato slices in pie shell and top with filling; smooth.
• Bake pie, rotating halfway through, until golden brown, 40-45 minutes. Let cool to room temperature before slicing.
• Do Ahead
• Dough can be frozen for up to 3 months; thaw before using. Tomato pie can be chilled for up to 2 days.

ROASTED TOMATO AND CORN PIE WITH CHEDDAR CRUST

Steps:

• Make the Cheddar crust: In the bowl of a food processor, pulse the flour and salt until well combined. Add the butter and pulse until the mixture resembles a coarse meal. There will be visible pieces of butter, but they should be quite small. (You can also do this in a medium bowl with your fingers or a pastry cutter.) Add the shredded cheese and pulse to combine.
• Transfer the mixture to a medium bowl, make a well in the center of the bowl and pour in the ice water. Toss the mixture with your hands to distribute the water throughout the flour. Once the mixture becomes very fine crumbs, knead it a few times until it comes together. If there are portions of the dough that are more hydrated, use your hands to break them up, then incorporate the drier portions of the dough. The dough should not be totally smooth, or overly wet. If needed, add more ice water, 1 tablespoon at a time, until the mixture holds together easily in a ball.
• Form the dough into a 1-inch-thick disk, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days.
• Make the filling: Heat the oven to 400 degrees with racks in the upper and lower thirds of the oven. On a baking sheet, combine the tomatoes, melted butter and olive oil; season with salt and pepper. Transfer to the top rack of the oven and roast until the tomatoes have become wrinkly, the skins have browned slightly and they've collapsed, 25 to 30 minutes. Cool completely. (You can complete this step in advance and refrigerate for up to 5 days.)
• When the tomatoes have cooled completely, gently transfer them to a medium bowl. If they've released a lot of liquid, drain the tomatoes in a colander before placing in the bowl. Stir the corn kernels and scallions into the tomatoes; season to taste with salt and pepper.
• Line a baking sheet with parchment paper. On a lightly floured surface and using a lightly floured rolling pin, roll out the dough into a round about 1/4-inch thick and about 17 inches wide. Roll up the dough onto the rolling pin, wrapping it around the pin, and gently transfer the dough to the prepared baking sheet; unroll. (It will be larger than the baking sheet in the some places; just allow the excess to drape over the edge of the pan.)
• Gently transfer the cooled tomato and corn mixture to the center of the dough and spread into an even layer, leaving the outside 2 inches uncovered. Working a little bit at a time, fold the outside edges over the filling, pleating the edges as you work.
• In a small bowl, whisk the egg and 1 tablespoon water together to combine. Brush the egg wash around the outside edge of the crust.
• Transfer the pie to the lower rack of the oven and bake until the crust is deeply golden brown, 50 minutes to 1 hour.
• Let cool at least 15 minutes before serving. Serve directly on the baking sheet, or use the parchment paper to slide it onto a cutting board, then slide the parchment away to slice and serve. Serve warm or at room temperature, and garnish with basil just before serving.

CHEDDAR-TOMATO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Bring a pot of water to boil and blanch the tomatoes for 1 minute. Peel and slice the tomatoes and drain on paper towels.
• Place sliced tomatoes in the pie shell, sprinkle with Italian seasoning, then place the sliced onions on top. In a small bowl, mix the mayonnaise and cheese together. Spread on top of the tomatoes and onions.
• Bake in preheated oven for 35 minutes. Remove from oven and let stand for 10 minutes before serving.

TOMATO, CHEDDAR, AND BACON PIE

Steps:

• Preparation 1. Prepare Crust: Place flour in bowl of a heavy-duty electric stand mixer; cut in cold butter with a pastry blender or fork until mixture resembles small peas. Chill 10 minutes. 2. Add bacon to flour mixture; beat at low speed just until combined. Gradually add sour cream, 1/4 cup at a time, beating just until blended after each addition. 3. Spoon mixture onto a heavily floured surface; sprinkle lightly with flour, and knead 3 or 4 times, adding more flour as needed. Roll to a 13-inch round. Gently place dough in a 9-inch fluted tart pan with 2-inch sides and a removable bottom. Press dough into pan; trim off excess dough along edges. Chill 30 minutes. 4. Meanwhile, prepare Filling: Cut 2 lb. tomatoes into 1/4-inch-thick slices, and remove seeds. Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 30 minutes. 5. Preheat oven to 425°. Stir together Cheddar cheese, next 10 ingredients, and remaining 1 tsp. salt in a large bowl until combined. 6. Pat tomato slices dry with a paper towel. Sprinkle cornmeal over bottom of crust. Lightly spread 1/2 cup cheese mixture onto crust; layer with half of tomato slices in slightly overlapping rows. Spread with 1/2 cup cheese mixture. Repeat layers, using remaining tomato slices and cheese mixture. Cut remaining 3/4 lb. tomatoes into 1/4-inch-thick slices, and arrange on top of pie. 7. Bake at 425° for 40 to 45 minutes, shielding edges with foil during last 20 minutes to prevent excessive browning. Let stand 1 to 2 hours before serving.

IMPOSSIBLY EASY TUNA, TOMATO AND CHEDDAR PIE

Steps:

• 1. Heat oven to 400°F. Spray 9-inch pie plate with cooking spray. In 10-inch skillet, melt butter over low heat. Add onion; cook, stirring occasionally, until tender. Sprinkle tuna, 1/2 cup of the cheese and the onion in pie plate.
• 2. In medium bowl, stir remaining ingredients except tomato with wire whisk or fork until blended. Pour into pie plate.
• 3. Bake 25 to 30 minutes or until knife inserted in center comes out clean. Top with tomato slices and remaining 1/2 cup cheese. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.