Garden Fresh Tomato Pie
Ingredients
- 1 ½ pounds of plum or multicolored tomatoes cut into ½ in slices
- 1 pastry shell for a 9-inch pie plate
- 1/2 cup of thinly sliced green onions
- 2 tablespoons of minced fresh basil
- ¼ teaspoon sea salt
- ¼ teaspoon of fresh ground pepper
- ½ cup of plain non-fat Greek yogurt
- ½ cup of 50% light Cabot shredded cheddar cheese
- 3 slices of uncured bacon cooked and crumbled
- 3 tablespoons of shredded Parmesan cheese or shake variety
Preparation
- Preheat your oven at 350 degrees. Place your pie shell in your pie plate and shape your edges. Place a layer of tomatoes on the bottom of the pastry shell. Top with onions and the rest of the tomatoes.
- Sprinkle with basil, salt and pepper. Combine the Greek yogurt and cheddar cheese together. Spread over the top of the tomato pie, leaving 1-inch space from the pie crust edge. Sprinkle with Parmesan cheese and crumbled bacon.
- Bake the tomato pie for 30 to 35 minutes or until the tomatoes are tender.
- If you like vegetables slice one medium red onion thinly and a red or yellow sweet pepper thinly and add in between the layers of tomatoes for extra flavor. Enjoy!
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