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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 1 |
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I modified a full-fat southern tomato pie recipe to have more flavor (bring on the herbs!) and way less fat and calories. Since I'm now pregnant for the second time and craving tomatoes again, this dish has really hit the spot! Super easy, and you can vary the add-ins-crumbled bacon, onions, different kinds of cheese, etc work well. Ingredients:
1 1/4 cups flour |
1/4 teaspoon salt |
1 tablespoon sugar |
1/4 cup cooking oil |
3 tablespoons milk |
1 1/2 lbs tomatoes, sliced (use good ones!) |
1/2 cup part-skim mozzarella cheese, shredded |
1/2 cup reduced-fat feta cheese, crumbled |
1/2 cup light mayonnaise |
1/4 cup green onion, sliced |
1 bunch basil |
salt and pepper |
2 tablespoons parmesan cheese, grated |
Directions:
1. For the crust: Preheat oven to 350. Mix together flour, salt, and sugar, and stir in oil and milk with fork until dough becomes a ball. Roll out into pie crust and put in greased pie plate.
2. Cover edges with foil and bake crust for about 25 minutes, until bottom is cooked and very lightly browned. Remove and let cool.
3. Layer tomato slices in pie plate and cover with a layer of basil, salt and pepper. Repeat until all the tomatoes and half of basil is used up.
4. Mix together mozzarella, feta, mayonnaise, green onions, remaining basil, and salt and pepper to taste. Spread on top of tomatoes. Top with parmesan cheese.
5. Bake for about 45 minutes or until top is golden brown. Halfway through baking time, remove foil from crust so that crust can brown.
6. Serve and enjoy!
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