Okay, I know it’s not even summer yet, but it sure feels like it when we’re about to hit 90 degrees today! I had my first taste of tomato pie this past weekend, compliments of my neighbor, Elizabeth! It was one of the best things I’ve ever tasted–fresh and light, with a buttery crust and creamy interior.
Elizabeth’s version is already pretty healthy, as it uses lowfat miracle whip and lowfat yogurt, compared to some of the other recipes I’ve found which use a cup of mayonnaise and a double pie crust! This recipe is really adaptable to different herbs, cheeses, or the addition of thin sliced onions, bacon crumbles, or whatever you please.
Nothing welcomes warm weather and the growing season like this tomato pie, which is a fantastic way to showcase tomatoes and basil from the local farmer’s market or from your own garden, for those of you with a green thumb. This would be great for brunch, lunch, or dinner, as a side dish or light entrée. This is definitely something I’ll be making this summer, as I always end up with an abundance of tomatoes from our garden.
Buttery crust + fresh tomatoes = a slice of heaven!
Tomato Basil Pie
- 1 9-inch pie crust, baked and cooled
- 3-4 large tomatoes, peeled and sliced into ¼ inch slices
- ½ cup basil, chiffonade
- ¼ cup green onions, sliced
- Kosher salt and freshly ground black pepper, to season
- ¼ cup light mayonnaise
- ¼ cup lowfat plain yogurt
- ¾ cup lowfat cheddar cheese, grated
- ¼ cup parmesan cheese, grated
Preheat oven to 350 degrees.
Lay tomato slices on a baking sheet lined with paper towels and season with kosher salt. Leave for 10-15 minutes to drain off excess liquid. In a small bowl, combine mayonnaise and yogurt. Spread about 2-3 tablespoons of mixture onto the bottom of the baked and cooled pie shell.
Place a single layer of tomato slices onto the pie crust, then season with pepper. Sprinkle with basil and green onions and repeat layers. Spread the remaining yogurt and mayonnaise mixture over the tomatoes, then sprinkle with cheddar and parmesan cheese. Bake for 45-50 minutes, or until browned and bubbly.
Cut into wedges and serve warm, or allow to cool to room temperature, which will make slicing easier.
2 Comments
Holy mother of God, this sounds amazing! I have a ton of fresh basil growing on my back deck- this might be dinner! Yummm! -e
Brigi! I made the tomato basil pie last night–it was a hit!