Tomato Pie with Cheese & Pesto
There are some dishes that just scream All American like apple pie, hot dogs & hamburgers, BBQ, and in my family, tomato pie!
Servings: 8
Calories: 293kcal
Ingredients
- 4-5 large tomatoes
- 1 pie shell
- ⅓ cup of thinly sliced sweet onions
- ¼ cup basil pesto
- ⅓ cup mozzarella cheese - shredded
- ⅓ cup Parmesan cheese - grated
- 4-5 large basil leaves - sliced into thin strips
- ½ cup good quality mayo - not salad dressing
- ½ cup shredded cheddar cheese
Instructions
- Slice 4-5 tomatoes with skin on and place on paper towels to drain - about an hour or longer if you have time.
- Heat the oven to 400 degrees. Roll out the pie dough and place in a pie or tart pan, and trim the edges. Prick the pie shell to prevent rising. Bake for 8 minutes, remove from oven, and let cool for about 20 min.
- Layer the onion on the bottom of the pie shell, then sprinkle on the grated mozzarella and Parmesan cheese to form an even layer.
- Spread pesto over cheeses.
- Layer half the tomatoes over pesto in a circular pattern overlapping.
- Mix mayo with grated cheddar cheese and spread on top of tomatoes.
- Sprinkle on fresh basil, then layer remaining tomatoes over basil.
- Bake at 400 degrees for about 25 minutes minutes. If the edges get brown early, put a pie ring on top or use a homemade one made out of tinfoil.
- Remove pie from oven and sprinkle on additional Parmesan cheese.
- Allow pie to rest at least 30 minutes, sprinkle on basil, slice and serve.
Nutrition
Calories: 293kcal | Carbohydrates: 14g | Protein: 7g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 19mg | Sodium: 394mg | Potassium: 191mg | Fiber: 1g | Sugar: 2g | Vitamin A: 814IU | Vitamin C: 9mg | Calcium: 162mg | Iron: 1mg