Don't miss another issue…      Subscribe

Fresh Tomato Pie

 
Dcf0b7471dd8c8e5eacc 550
132

Perfect for heirloom tomatoes. This recipe brings tomatoes front and center to celebrate their flavor.

Yield

8

servings

Prep

20

min

Cook

70

min

Ready

125

min

Trans-fat Free
 

Ingredients

For the crust
¾ cup all-purpose flour
¾ cup whole-wheat pastry flour
½ teaspoon salt
½ teaspoon black pepper
freshly ground
cup olive oil, extra-virgin
5 tablespoons water
cold
For the filling
1 cup milk, low-fat
3 large eggs
½ cup cheddar cheese
sharp and shredded, divided
2 medium tomatoes
sliced
1 cup corn
fresh (about 1 large ear) or frozen
¼ cup sundried tomatoes
soaked in hot water for 2 minutes, drained and finely chopped
1 x black olives
sliced, optional for a mediteranian flavor
*
1 tablespoon thyme
freshly chopped or 1 teaspoon dried
*
½ teaspoon salt
divided
¼ teaspoon black pepper
freshly ground
*

Directions

For the crust:

Mix well white flour, whole-wheat flour, ½ teaspoon each salt and pepper in a large bowl.

Make a well in the center, add oil and water and gradually stir them in to form a soft dough.

Wrap the dough in plastic and chill in the refrigerator for at least 15 minutes or up to 1 hour.

Preheat oven to 400°F.

Line the dough with a piece of parchment paper that is large enough to lift out the dough easily, roll the dough into a 12-inch circle.

Lift the parchment papper to transfer into a 9-inch deep dish pie pan, and press into the bottom and up the sides.

Trim any overhanging crust, using a fork to poke some holes at the bottom.

Bake for 20 minutes.

Let cool on a wire rack for at least 20 minutes or up to 1 hour.

For the filling:

Whisk eggs and milk in a medium bowl.

Sprinkle half the cheese over the crust, then layer half the tomatoes evenly over the cheese.

Sprinkle with corn, thyme, ¼ teaspoon each salt and pepper and the remaining ¼ cup cheese.

Layer the remaining tomatoes on top and sprinkle with the remaining ¼ teaspoon salt.

Pour the egg mixture over the top.

Use the foil papper to cover the edge of the pie to prevent the crust from going too brown or burning.

Bake the pie until a knife or wood stick inserted in the center comes out clean, about 50 minutes.

Let cool for 30 minutes.

Serve and enjoy!

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 151g (5.3 oz)
Amount per Serving
Calories 26448% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 88mg 29%
Sodium 428mg 18%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 7%
Sugars g
Protein 17g
Vitamin A 11% Vitamin C 10%
Calcium 11% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Plate of colorful fresh, juicy sliced Heirloom Tomatoes

Heirloom Tomatoes are a Hot Item this year

Heirloom tomatoes are a hot item at an Old Town farmer’s market in Palm Springs, California, reports the La Quinta Sun.

A slice of classic Thanksgiving Pumpkin pie

The Top 7 Seasonal Pies We Crave

The top seven pie recipes, featuring fresh ingredients straight from the autumn harvest, which will be served at Thanksgiving and Christmas feasts this year are...

More breaking news

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed