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
Delicious Tomato Pie
Delicious Tomato Pie
Prep Time
15 min
Cook Time
30 min
Yield
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 dough 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 the tomatoes in crust. Top with green onion 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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