Rustic Tomato Pie

  Lunch

Perk up your plate with this humble tomato pie. We like to use fresh-from-the-garden tomatoes and herbs, but store-bought produce will work in a pinch.

Rustic Tomato Pie

Average Rating: 0

TOTAL TIME: Prep: 15 min. Bake 30 min.
YIELD: 8 servings.

Ingredients

  • Pastry for single-crust pie
  • 1-3/4 pounds mixed tomatoes, cut into 1/2-inch slices, seeded
  • 1/4 cup thinly sliced green onions
  • 1/2 cup mayonnaise
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons minced fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 bacon strips, cooked and crumbled
  • 2 tablespoons grated Parmesan cheese

Instructions

  • 1. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate.
  • 2. Place half of the tomatoes and half of the onions in crust. Combine mayonnaise, cheddar cheese, basil, salt and pepper; spread over tomatoes. Top with remaining onions and tomatoes. Fold crust edge over filling, pleating as you go and leaving an 8-in. opening in the center. Sprinkle with bacon and Parmesan cheese. Bake on a lower oven rack until until crust is golden and filling is bubbly, 30-35 minutes. Transfer pie to a wire rack to cool. If desired, sprinkle with additional basil.

Nutrition Facts

1 piece: 325 calories, 25g fat (11g saturated fat), 41mg cholesterol, 409mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 6g protein.

Tags