PARMESAN TOMATO PIE

Parmesan Tomato Pie image

This is a tomato pie with a little more zip than the traditional.

Provided by C.H.

Categories Main Dish Recipes Savory Pie Recipes

Time 45m

Yield 6

Number Of Ingredients 11

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Ingredients

1 recipe pastry for a 9-inch single pie crust
½ cup grated Parmesan cheese
2 large tomatoes, seeded and sliced
3 tablespoons all-purpose flour
1 sweet onion (such as Vidalia®), minced
½ cup chopped fresh basil
½ teaspoon salt
½ teaspoon ground black pepper
1 cup grated Parmesan cheese, divided
½ cup Dijon mustard
¼ cup mayonnaise

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Press pie crust pastry into a 9-inch pie pan; sprinkle with 1/2 cup Parmesan cheese. Dip tomato slices in flour, coating both sides. Arrange a layer of coated tomato slices atop the Parmesan cheese. Top with half the onion, half the basil, half the salt, and half the black pepper. Repeat layering with 1/2 cup Parmesan cheese and remaining tomatoes, onion, basil, salt, and black pepper, ending with 1/2 cup Parmesan cheese.
Stir mustard and mayonnaise together in a bowl. Spread over Parmesan cheese layer.
Bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.

Nutrition Facts : Calories 366 calories, Carbohydrate 28 g, Cholesterol 21.1 mg, Fat 23.2 g, Fiber 2.7 g, Protein 11.1 g, SaturatedFat 7.1 g, Sodium 1212.3 mg, Sugar 3.5 g