Post by Sylvia on Aug 16, 2008 13:27:17 GMT -6
Tomato and Onion Pie
Preheat oven to 200oC/400oF
8 portions
line a 9” pie plate with puff pastry or use a (9-inch) unbaked piecrust
You will need:
3 to 4 medium tomatoes, thinly sliced
1/3 cup thinly sliced white onion
1 and 1/2 cups shredded mozzarella
1/2 cup Caesar salad dressing
1/2 teaspoon dried basil leaves, or to taste
1/2 teaspoon salt
black pepper to taste
Blind bake* piecrust for 10 to 12 minutes, until golden. Cool on a wire rack.
Reduce oven temperature to 180oC/350oF. Sprinkle half of mozzarella on bottom of cooled piecrust. Top with fresh tomato slices and arrange onion slices evenly over tomatoes.
Combine salad dressing, remaining mozzarella, basil, salt and black pepper in a small bowl; mix well and spoon over the tomatoes and onions.
Bake for 30 to 35 minutes, until bubbly and golden brown.
*Blind baking is done by lining the bottom of the pie crust with foil and pouring artificial baking beans on the foil, this stops the centre of the pastry from rising and helps stop the pasty becoming soggy.
Preheat oven to 200oC/400oF
8 portions
line a 9” pie plate with puff pastry or use a (9-inch) unbaked piecrust
You will need:
3 to 4 medium tomatoes, thinly sliced
1/3 cup thinly sliced white onion
1 and 1/2 cups shredded mozzarella
1/2 cup Caesar salad dressing
1/2 teaspoon dried basil leaves, or to taste
1/2 teaspoon salt
black pepper to taste
Blind bake* piecrust for 10 to 12 minutes, until golden. Cool on a wire rack.
Reduce oven temperature to 180oC/350oF. Sprinkle half of mozzarella on bottom of cooled piecrust. Top with fresh tomato slices and arrange onion slices evenly over tomatoes.
Combine salad dressing, remaining mozzarella, basil, salt and black pepper in a small bowl; mix well and spoon over the tomatoes and onions.
Bake for 30 to 35 minutes, until bubbly and golden brown.
*Blind baking is done by lining the bottom of the pie crust with foil and pouring artificial baking beans on the foil, this stops the centre of the pastry from rising and helps stop the pasty becoming soggy.
