Try this Heirloom Tomato Pie With Black Pepper Parmesan Crust recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 350 degrees. To make the crust, combine the flour, salt, parmesan and black pepper in a food processor. Pulse a few times to combine. Add the butter, and pulse until the mixture’s largest chunks are about pea sized. With the food processor running, slowly drizzle the ice water through the feed tube until the dough starts to form a single ball. Gather the dough together and place on the center of a piece of plastic wrap. Cover and shape into a small disc. Chill for at least 30 minutes in the fridge. Remove dough from the fridge, and allow to sit on the counter for about 15 minutes. Flour your rolling surface, and gently roll the dough out into a 12-inch circle. Drape the dough over the rolling pin and transfer to a 9-inch pie dish. Trim the edges and pinch into a decorative design. With a fork, poke holes in the bottom of the entire crust. Place a piece of parchment paper into the center of the pie dish with the edges gathered so as to not touch the edges of the crust. Place enough dried beans or pie weights onto the foil to just fill the bottom. Bake the pie crust for 15 minutes, remove paper and pie weights and allow to cool.
To assemble the pie, mix the mayonnaise, cheddar and Monterey Jack cheeses in a small bowl. Season with salt and pepper. Layer the tomato slices, basil and chives to the top of the cooled pie crust. Spread the cheese mixture on top of the tomatoes. Sprinkle the fontina on top, and bake for 30 minutes until the cheese has completely melted. Allow the pie to cool slightly before cutting.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Recipe (677g) | ||
Recipe Makes: 1 Recipe | ||
|
||
Calories: 2659 | ||
Calories from Fat: 1818 (68%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 201.9g | 269 % | |
Saturated Fat 107.9g | 539 % | |
Monounsaturated Fat 43g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 486.1mg | 150 % | |
Sodium 4386.7mg | 151 % | |
Potassium 516.4mg | 14 % | |
Total Carbohydrate 154g | 45 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 147.7g | ||
Protein 58.3g | 83 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2659
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.