Dilly Tomato Pie with Cheese Crust


I got my first issue of Allrecipes and did I ever have fun.  Is there anyone else who subscribed to the new magazine.  There is a section, this month on savory pies and I wanted to make all five of them.  In the end, I combined two and made a third with a different vegetable.

Their choices are Broccoli Cheese Pie, Tangy Tomato Tart, Sweet Onion Pie,  Asparagus Pie and Granny's Italian Zucchini Pie.  Some of the crusts were not traditional which was great for me.  I am always looking for alternatives to avoid flour and crusts with lots of fat.

 My first masterpiece was a combination of the Broccoli and Tomato.  I used the crust from the broccoli which had cheese in it with tomato for the vegetable.

Dilly Tomato Pie with Cheese Crust

3 tomatoes, sliced thin
1 cup shredded Cheddar cheese  (I mistakenly used the wrong measuring cup and ended up with an extra one half cup - it certainly came out beautifully so if the dough does not feel right, add some cheese.)
3/4 cup gluten-free flour
1/2 teaspoon salt 1/4 teaspoon dry mustard
1/4 cup olive oil
1 tablespoon olive oil 1 onion, chopped 1/4 pound fresh mushrooms, sliced 2 tablespoons gluten-free flour
1 cup half-and-half cream
1/2 cup dill dip (store brand or homemade) 1 teaspoon salt 1/4 teaspoon ground nutmeg 3 eggs, beaten

Method:
 
Preheat oven to 400 degrees F.

In a bowl, mix the Cheddar cheese, 3/4 cup GF flour, 1/2 teaspoon salt, and mustard. Mix in 1/4 cup butter until evenly moist. Press into the bottom and sides of an 8 inch pie dish.

Heat the 1 tablespoon oil in a skillet over medium heat, and saute the onion and mushrooms until tender. Stir in 2 tablespoons flour, half and half, dill dip, 1 teaspoon salt, and nutmeg. Bring to a boil, and cook 1 minute. Remove from heat.  Gradually stir in eggs. 

Place tomato slices in pie crust and cover with above mixture.

Bake 15 minutes in the preheated oven. Reduce heat to 375 degrees F (190 degrees C), and continue baking 20 minutes, until a knife inserted in the center comes out clean.

Eat and enjoy.  I think it was the addition of the dill tip that made this spectacular.  You could use any dip that you think would work and I am taking bets on how delicious, it will be. 

Linked to         What did you do This Weekend          See Ya in the Gumbo  

Comments

  1. LitaJune 30, 2013 at 4:54 PM

    LOL! I'm glad I'm not the only one who uses the wrong size measuring cp! I'm looking for a set that has a different color for each size measurement. When a recipe calls for 1cup and I use 3/4 cup the result isn't quite the same.

    This sounds good.

    Wishes for tasty dishes,
    Linda @ Tumbleweed. Contess

    ReplyDelete
  2. Michelle BJuly 1, 2013 at 4:57 PM

    Cheese crust sounds perfect! I love tomato pie, but have never used dill in it. Thank you for linking, Chaya!

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more