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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a tomato pie with a little more zip than the traditional. Ingredients:
1 recipe pastry for a 9-inch single pie crust |
1/2 cup grated parmesan cheese |
2 large tomatoes, seeded and sliced |
3 tablespoons all-purpose flour |
1 sweet onion (such as vidalia®), minced |
1/2 cup chopped fresh basil |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1 cup grated parmesan cheese, divided |
1/2 cup dijon mustard |
1/4 cup mayonnaise |
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.
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