407 Fewer Calories
42 g Less Fat
2 large tomatoes, thinly sliced
12 (9 x 14 – inch) sheets frozen phyllo dough, thawed
1/2 cup shredded reduced-fat Havarti or Muenster cheese
1/3 cup light mayonnaise
2 tablespoons prepared pesto
2 tablespoons chopped fresh basil
Preheat the oven to 375°F.
Place the tomato slices on sheets of double-lined paper towels. Cover the tomatoes with more paper towels and blot gently. Let stand 5 minutes.
Cover the sheets of phyllo with plastic wrap to keep them from drying out. Lay one sheet of phyllo across a 10-inch tart pan with a removable bottom and lightly spray with cooking spray. Repeat layering, alternating angles, with the remaining phyllo spraying each sheet lightly with cooking spray. Roll the edges in to make a rimmed edge.
Arrange the tomatoes on the phyllo, overlapping them slightly. Combine the cheese, mayonnaise, and pesto in a medium bowl until blended. Spread the mixture evenly over the tomatoes.Bake until edges of the phyllo are golden and the topping is browned and bubbly, about 30 minutes. Sprinkle with basil.
Prep Time: 15
Cook Time: 30
Per Serving (1/8th of pie): 140 Cal; 5 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 18 g Carb; 1 g Fiber; 2 g Sugar; 92 mg Calcium; 1 mg Iron; 213 mg Sodium; 6 mg Cholesterol
Original recipe courtesy Paula Deen: Tomato Pie
Lightened Up recipe courtesy of the Deen Brothers and the Paula Deen Test Kitchen
*Original recipe photographed, not the lighter version.
Dear, Paula Deen
Well I think you are the most amazing person, you are my role model if they took you off from the set I would of died inside your the best cook and I can't waite to see you again
Alexis Conner in Summer Salad Days on December 04, 2013 at 4:59 pm
Paula, I used to watch your show on Food Network a lot when I still had the TV and cable many year ago. You weren't even that big a star back then. I always love watching you cook on Youtube after I ditched my TV and cable and read your recipes on Food Network Magazines. I hope one day you can return to Food Network and the Food Network Magazine. I stop buying the magazine since you were gone.
Orindary Jane in Love at Last on December 04, 2013 at 2:32 am
Great blog Cindy!!!! I always enjoy reading your post. This Thanksgiving centerpiece is absolutely beautiful and so easy to make.
Ann in A Perfectly Easy Thanksgiving Centerpiece on December 03, 2013 at 8:10 pm
Paula, made your Zucchini Custard Casserole for Thanksgiving and it was Fantastic!!! Thank you so much! Love you & your family. Happy holidays!
Pat Walker in Love at Last on December 02, 2013 at 8:45 pm