Author Topic: A Different Kind of Fresh Tomato Pie Tonight  (Read 1992 times)

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Offline norma427

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A Different Kind of Fresh Tomato Pie Tonight
« on: August 25, 2011, 10:02:57 PM »
I saw a recipe today on my distributors website, and it looked good to me, so I thought I would try it with fresh tomatoes, basil, and oregano from my garden. 

The recipe calls for making the pie crust (Pate Brisee), then putting onions (I caramelized them) on the par-baked crust then adding tomatoes, sliced fresh basil and oregano, and a mixture (half mozzarella and half cheddar, in combination with Frank’s Hot Sauce, salt, pepper, and mayonnaise), that it goes back into the oven to bake again.

This crust was made in the food processor.

If anyone is interested in the recipe, I can provide the link.  I thought the different kind of tomato pie was very tasty, and no mayonnaise can be tasted in the mixture after it is baked.  Might have to try the mixture on another pie.  I thought at first that the mayonnaise wouldn’t be good in the mixture after the pie was baked, but it was surprisingly good in my opinion.

Norma
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Offline norma427

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Re: A Different Kind of Fresh Tomato Pie Tonight
« Reply #1 on: August 25, 2011, 10:04:35 PM »
Norma
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Offline norma427

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Re: A Different Kind of Fresh Tomato Pie Tonight
« Reply #2 on: August 25, 2011, 10:05:49 PM »
Norma
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Offline norma427

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Re: A Different Kind of Fresh Tomato Pie Tonight
« Reply #3 on: August 25, 2011, 10:06:37 PM »
Norma
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parallei

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Re: A Different Kind of Fresh Tomato Pie Tonight
« Reply #4 on: August 25, 2011, 10:16:58 PM »
That looks might tasty Norma :)  It is pretty much a straight butter pie crust, right?

Please post the link.

Concerning the mayo, I feel about mayo the same way I feel about bacon.  It's almost always a good thing....


Offline norma427

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Re: A Different Kind of Fresh Tomato Pie Tonight
« Reply #5 on: August 25, 2011, 10:38:38 PM »
That looks might tasty Norma :)  It is pretty much a straight butter pie crust, right?

Please post the link.

Concerning the mayo, I feel about mayo the same way I feel about bacon.  It's almost always a good thing....




Paul,

You are right, it is almost a straight butter pie crust.  :)  How did you guess that?  The butter pieces have to be put into the freezer, before being mixed in the food processor.  I didn't think I would like mayonnaise mixed with the other ingredients, but it was very good.  I especially liked the added Frank's Hot Sauce.

The recipe is from Hometown Provisions, Inc. at http://hometownprovisions.net/whats-new/ but I did use the whole amount of mayonnaise, and added fresh oregano.

This is another picture since the tomato pie has cooled.

Norma
« Last Edit: August 25, 2011, 10:40:23 PM by norma427 »
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Offline chickenparm

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Re: A Different Kind of Fresh Tomato Pie Tonight
« Reply #6 on: August 25, 2011, 11:12:04 PM »
Wow,they look so good!
 :pizza:

We need a smiley drool face like the other forum have.
 :chef:
-Bill

Offline norma427

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Re: A Different Kind of Fresh Tomato Pie Tonight
« Reply #7 on: August 26, 2011, 06:06:24 AM »
Wow,they look so good!
 :pizza:

We need a smiley drool face like the other forum have.
 :chef:

Bill,

Thanks for your kind words!  :)  The pie crust was really flaky, made from the directions.  I only had to add a little less than 4 tablespoons of water, but I guess it all depends on what kind of flour that is used.  I think pie crusts are even harder to make than pizza crusts. The dough did roll out something like a cracker crust dough, but easier.  I have been getting a lot of San Marzano extra tomatoes from my garden, so I thought I would give this different recipe a try.  The combination of ingredients seemed to work well.  Who would have ever thought mayo would be good with a combination of cheeses.  Surely not me.   :-D

Norma
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