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Delicious Tomato Pie

How about pie for dinner? This savory staple is a wonderful way to accentuate summer's abundance of tomatoes from the garden or farm stand. —Edie DeSpain, Logan, Utah
  • Total Time
    Prep: 15 min. + chilling Bake: 30 min. + standing
  • Makes
    8 servings

Ingredients

  • 1 sheet refrigerated pie crust
  • 1-1/4 pounds tomatoes (5 large), cut into 1/2-inch slices, seeded
  • 1/2 cup thinly sliced green onions
  • 2 tablespoons minced fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup reduced-fat mayonnaise
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 2 bacon strips, cooked and crumbled
  • 2 tablespoons shredded Parmesan cheese

Directions

  • Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
  • Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
  • Reduce oven setting to 350°. Place half of the tomatoes in crust. Top with onions and remaining tomatoes. Sprinkle with basil, salt and pepper. Combine mayonnaise and cheddar cheese; spread over tomatoes, leaving 1-1/2 in. around the edge. Sprinkle with bacon and Parmesan cheese.
  • Bake until tomatoes are tender, 30-35 minutes. Let stand 10 minutes before cutting.
Nutrition Facts
1 piece: 222 calories, 15g fat (5g saturated fat), 17mg cholesterol, 392mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 5g protein.

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