Parmesan Tomato Pie recipe

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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

Nutrition Info

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
servingSize: -
sodium: 1212.3 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. 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.

  3. Stir mustard and mayonnaise together in a bowl. Spread over Parmesan cheese layer.

  4. Bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.

Recipe Yield

6 servings

Recipe Note

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

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