Deep Dish Tomato Pie
This tomato pie is a delightful and healthy way to serve a crowd of people.
Servings: 10 people
Calories: 306kcal
Ingredients
- 1 deep dish pie crust 9 inch, (whole grain prepared)
- 4 tomatoes medium, locally grown, varied colors, (heirloom when in season)
- 1 teaspoon kosher or sea salt
- 8 ounces feta cheese crumbles low-fat
- 1 cup mozzarella cheese part-skim, finely grated
- 1/2 cup clean mayonnaise
- 1 egg large, lightly whipped
- 1/4 cup sweet onion finely diced
- 1/4 cup basil freshly chopped (lemon if available)
- 2 teaspoons thyme leaves fresh
- 1/2 teaspoon black pepper
- 2 tablespoons parmesan cheese
Instructions
- Preheat oven to 425 degrees.
- Place pie crust into a 9-inch pie dish and refrigerate while preparing the tomato pie.
- Slice tomatoes about 1/4-inch thick. Lay tomatoes on a baking sheet lined with paper towels. Sprinkle slices with 1 teaspoon salt, in order to remove some of the liquid. Set aside while assembling the other ingredients.
- In a medium mixing bowl, combine feta cheese, mozzarella, mayo, egg, onion, basil, thyme, and pepper. Layer in pie dish, 1/3 cheese mixture, 1/3 tomatoes, and repeat laying two additional times. Tomatoes should be on top. Sprinkle parmesan cheese over tomatoes.
- Bake 25 minutes, then loosely cover with foil. Continue cooking 20 minutes, or until golden, and set.
- Cool to room temperature before slicing.
- Enjoy Deep Dish Tomato Pie the same day as baked.
Nutrition
Serving: 1slice | Calories: 306kcal | Carbohydrates: 15g | Protein: 8g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 671mg | Fiber: 1g | Sugar: 3g |
| SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11