15 pie tomato fontina Recipes

refrigerated pie dough, fontina cheese, shredded (about 2/3 cup), pitted kalamata olives, chopped, sliced shallots, heirloom tomatoes, seeded and cut into 1/2-inch-thick slices, all-purpose flour, cornmeal, thyme, kosher salt, divided, pepper, reduced-fat milk, grated parmigiano-reggiano, eggs, fresh basil leaves, tomatoes, quartered

pie shell , pre-baked 5 minutes, tomatoes, cored,seeded and cut into thick slices, olive oil, garlic, minced, onion, finely chopped, grated parmesan cheese, eggs, whole milk, grated fontina or 1/2 cup monterey jack cheese, chopped fresh basil, chopped parsley, chopped chives

sheets phyllo pastry, thawed, butter, melted, dijon mustard, mozzarella cheese, thinly sliced, fontina cheese, thinly sliced, tomatoes, thinly sliced, garlic clove, minced, fresh oregano, freshly chopped, fresh chives, freshly chopped, fresh parsley, freshly chopped, olive oil, sea salt, fresh ground pepper

vermicelli, olive oil, eggs, lightly beaten, ground nutmeg, parmesan cheese, salt, coarse black pepper, olive oil, garlic clove, peeled canned italian tomatoes, orange rind, fresh mint, finely chopped (optional), fontina cheese, cut into small cubes

unbaked pie shell, sun dried tomatoes marinated in oil, grated fontina cheese, scallions thinly sliced, half and half, eggs, white pepper

refrigerated pie crusts, head garlic, olive oil, fontina cheese, shredded, tomatoes, salt, pepper

simply potatoes traditional mashed potatoes, tomatoes, drained and chopped fine or 1 cup finely chopped tomato, olive oil, divided, grated fontina or 3 cups, shredded mozzarella cheese

baking potatoes (about 5), peeled and halved, tomatoes, drained and chopped fine (about 1 cup), salt, olive oil, fresh-ground black pepper, grated fontina (about 3 cups), garlic, minced, anchovy fillets, minced, dried oregano, grated parmesan

recipe savory pie crust , recipe follows, egg, ripe tomatoes, peeled, salt and freshly ground black pepper, plain bread crumbs, mayonnaise, sliced vidalia onions, fresh thyme leaves, chiffonade fresh basil, grated fontina cheese, grated mozzarella cheese, extra-virgin olive oil, grated parmesan, all-purpose flour, essence , recipe follows, salt, cold unsalted butter , cut into pieces, ice water, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, recipe from new new orleans cooking , by emeril lagasse and jessie tirsch, published by william morrow , 1993.

recipe savory pie crust , recipe follows, egg, ripe tomatoes, peeled, salt and freshly ground black pepper, plain bread crumbs, mayonnaise, sliced vidalia onions, fresh thyme leaves, chiffonade fresh basil, grated fontina cheese, grated mozzarella cheese, extra-virgin olive oil, grated parmesan, all-purpose flour, essence , recipe follows, salt, cold unsalted butter , cut into pieces, ice water, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme

spaghetti, olive oil, garlic cloves, coarsely chopped, onion, thinly sliced, tomatoes, halved, kalamata olives, pitted and halved, eggs, heavy cream, kosher salt, fresh ground black pepper, red pepper flakes (optional), fresh basil leaves, chopped, fontina, grated, feta, crumbled, parmesan cheese, shredded

spaghetti, olive oil, garlic cloves coarsely chopped, onion, thinly sliced, tomatoes, halved, kalamata olives, pitted and halved, eggs, heavy cream, kosher salt, freshly ground black pepper, red pepper flakes , optional, fresh basil leaves, chopped, fontina, grated, feta, crumbled, parmesan, shredded, fresh basil leaves, for garnish, special equipment : 10-inch cast iron skillet or nonstick ovenproof skillet

cooked jasmine , basmati, or long-grain rice, egg whites, lightly beaten, grated parmesan cheese, sliced zucchini, sliced yellow squash, sliced onion, sliced fennel bulb (about 1 small bulb), dried basil, dried oregano, olive oil, salt, garlic cloves, crushed, chopped pitted kalamata olives, tomato, sliced, fontina cheese, divided