Heirloom Tomato Pie

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious!! A huge hit and one of those recipes that turns out just as gorgeous as the photo when you make it at home. I saved time by using a Pillsbury pre-made pie crust. I didn't find the manchego to be too terribly expensive and since this was the main dish I planned to serve, I thought it was well worth the money. This tart packs quite a little punch! I loved it and can't wait to make it again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I also made this recipe for a brunch and it was again a huge hit. I didn't plan well and didn't notice it was supposed to take 5 hours. But I multi-tasked and didn't allow the crust to cool and was able to cut it down to about 2.5 hours.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was a huge hit at a brunch I hosted this past weekend! I, too, fell victim to the cover of Food Network Magazine and had to try my hand at this tomato pie. This is definitely a time-consuming recipe, but the results are worth the amount of preparation. To those with less prep time available, I baked the pie crust a day ahead and assembled the rest the day of my brunch. I only made one substitution, using Gruyere in place of Manchego, and it was amazing! The tomato pie not only tasted delicious, but looked fantastic with all the different colors of the heirloom tomatoes. I would definitely make this recipe again - for a crowd, or even just for my husband and I.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Although, I didn't follow the recipe exactly, because of time constraints and such, I still give this a high rating because it is such an awesome base recipe. Because manchego cheese is so expensive, I simply substituted freshly grated Parmesan cheese (which I read is very similar. And, like I said, because of time constraints, I bought the pre-made Pillsbury pie crusts that you just have to roll out. I actually used both of the crusts, and instead of worrying about mixing them together with the Parm, I simply sprinkled some of the fresh Parmesan on top of one of the crusts, laid the other crust on top, and then rolled the crusts out together to make a larger shell. It was wonderful! And, I also added in a little bit of a specialty cheese that I recently discovered, which was awesome. I had been waiting for fresh heirloom tomatoes at the farmer's market just for this recipe, so I'm glad that it turned out so well. Some family came over for dinner, and there wasn't even a crumb left!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The cover got me too! I made the this pie according to the recipe directions. DELICIOUS! Even my teenager loved it. The only reason I gave it 4 instead of 5 is the amount of time involved. I will definately be making this one again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was so disappointed by this recipe and I was really excited to make it. I wasn't sure if it was supposed to be served warm right out of the oven or at room temperature an we wound up eating it at room temp so maybe that was why I didn't love it. I wasn't a fan of the crust. I think next time I'll make a regular pie crust without corn meal and less salt.
Maybe I'll have to make it again because everyone else seems to LOVE it and I just didn't. Maybe I did something wrong. I'll probably try using brie rather than manchego and skipping the mozzarella all together.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love this recipe, it is delicious and reminds me of the tarts I had in France. Saw the photo on the cover of the magazine and picked it up to try. I made it two days in a row, because my husband ate the whole thing up the first night. The first time I made it, it took some time, but 2nd time around it was a lot easier.
I skipped the mayo and it was just fine without it. Also subbed in some truffle infused olive oil to drizzle on top, yumm! Calls for too many tomatoes, but would probably be ok if I had a deeper pie dish. Next I would like to try with other vege's mixed in, probably some zucchini and maybe eggplant.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The cover photo on the magazine got me - I HAD to try it! Be warned, this baby does take time but it is worth it. My story - I used the rolled store bought pie crust - the first baking shrunk it so much I knew it would not be able to contain the ingredients - so I threw it out and started again - rolled it out more, baked it again - it still shrunk but not so much so I just said to myself - go with it. The heirloom tomatoes I bought at Trader Joes were mealy and not ripe but it turned out it didn't matter, once baked they were just fine - but 21/4 lbs was too much - I think 11/2 - 2 would be plenty. I tossed them with chopped basil after the draining. I forgot to put in the breadcrumbs - didn't matter. Chives were so expensive I substituted the green part of scallions - this worked just fine. Lastly, after baking I topped it with more ribboned basil and believe me this was DELICIOUS!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Fantastic! Very happy to have found this recipe at the beginning of tomato season. It did take a bit of time to make with the crust and everything, but I think the store-bought pie crust would do in a pinch. I did love the texture of the cornmeal crust and the cheese so I think if you have the time, try the recipe as written. I did add a little dijon mustard with my pastry brush after the par-bake of the crust and it added a little tang that was nice. Also I sprinkled with fresh basil to serve and that was a perfect pairing.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Loved this- I have made it twice in two weeks!- once added basil and zucchini- and a little Parmigiano reggiano- wonderful and easy- esp with store bought crusts!