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Lighter Tomato Pie Recipe by Bobby Deen

Easy Level
55 MIN 10 Prep + 45 Cook
Servings
$ /Serving
Print
Easy Level
55 MIN 10 Prep + 45 Cook
6 Servings
$ /Serving

Lighter Tomato Pie Recipe by Bobby Deen

Easy Level
55 MIN 10 Prep + 45 Cook
6 Servings
$ /Serving

Ingredients

  • 1/2 (15 oz) package refrigerated pie crust, (rolled)
  • 1/2 cup reduced-fat shredded four-cheese Italian blend
  • 4 large plum tomatoes, (about 1 lb) cut into 1/2-inch thick slices
  • 1/4 teaspoon salt
  • 2 tablespoons fresh basil, chopped
  • 1/2 cup light mayonnaise
  • 2 tablespoons scallions, finely chopped
  • 2 to 4 drops hot pepper sauce
  • 1 tablespoon Parmesan cheese, grated

Preparation

Preheat the oven to 400°.

 

On a lightly floured surface, roll the dough to an 11-inch round. Gently ease the dough into a 9-inch glass pie plate. Trim the dough edge, leaving a 1/2-inch overhang; crimp the edge. Bake until lightly browned, 10–12 minutes. Transfer the crust to a wire rack to cool.

 

Reduce the oven temperature to 375°.

 

Sprinkle 1/4 cup cheese blend evenly on the bottom of the cooled crust; top with the tomato slices, overlapping to fit. Sprinkle the tomatoes with the salt and top with the basil.

 

Combine the mayonnaise, scallions, hot pepper sauce and the remaining 1/4 cup cheese blend in a medium bowl until blended; spread over the tomatoes, leaving a 1-inch border around the edge. Sprinkle with the Parmesan cheese. Bake, uncovered, until the filling is hot and the top is browned and bubbly, 30–35 minutes.

 

Test Kitchen Tip:

Plum tomatoes are meatier and contain less water than regular tomatoes. For a delicious smoky flavor, sprinkle the tomatoes with 2 slices of cooked, crumbled turkey bacon before baking. Two slices will increase the nutritional value by 20 calories and 2 grams of fat per serving.

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