Tomato Pie Recipe

This summer a friend stopped by bringing me a Tomato Pie she picked up at a local farmers market. It’s the kind of tasty goodness that one can not stop eating! Flaky crust, seasoned tomatoes all topped with a thick layer of a parmesan cheese mixture.

I know…you want a bite right now!

Not only was it tasty, but most likely high in calories!

Fast forward to dinner the other night…

I realize my garden is producing quite a few Roma tomatoes {not much of anything else is growing} but lots of tomatoes! Oh, and tons of basil! Hmm…what could I make?!

Remembering my tomato pie experience from earlier in the summer, I began to search on Pinterest for the perfect Tomato Pie recipe. Fat ones and skinny ones…there are tons of Tomato Pie recipes out there. I knew that I wanted a lower calorie tomato pie recipe, so I kind of came up with my own!

Not only was this beautiful to look at, but amazingly yummy. I will be making this again…even as an appetizer! The perfect way to impress guests!

INGREDIENTS:

1 ready-made pie crust (I used Pillsbury)

2 tablespoons chopped fresh basil

2 tablespoons extra virgin olive oil (I used a Misto olive oil sprayer to apply small amounts of olive oil)

pinch of kosher or sea salt to taste

pinch of freshly ground pepper to taste

1/4 teaspoon garlic powder or to taste

3-4 Roma tomatoes, sliced into 1/4 inch slices

1/3 cup of shredded Parmesan Cheese

INSTRUCTIONS:

Preheat the oven to 400°F.

Use a pie plate or a baking sheet lined with parchment paper.

Using a Misto or non-stick spray, lightly dust the bottom of the pie plate or baking sheet with oil. Roll out dough according to package instructions.

Slice tomatoes 1/4″ thick.

Sprinkle the bottom of the pie crust with a small amount of cheese. Layer the sliced tomatoes in the center of the dough leaving a 1 1/2″ of dough free of oil for folding over.

Sprinkle salt, pepper, garlic powder and basil over tomatoes. Then top with remaining cheese.

Fold the dough up over the tomatoes and crimp the edges. (The center of the tomatoes will not be covered.)

Bake for 15-20 minutes or until the dough is golden brown. Remove from the oven. Allow cooling before serving. Serve at room temperature or slightly warm.

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Tomato Pie

Servings: 2

Ingredients

• 1 ready made pie crust I used Pillsbury
• 2 tablespoons chopped fresh basil
• 2 tablespoons extra virgin olive oil I used a Misto to apply small amounts of olive oil
• pinch of kosher or sea salt to taste
• pinch of freshly ground pepper to taste
• 1/4 teaspoon garlic powder or to taste
• 3-4 Roma tomatoes sliced into 1/4 inch slices
• 1/3 cup of shredded Parmesan Cheese

Instructions

• Preheat the oven to 400°F.
• Use a pie plate or a baking sheet lined with parchment paper.
• Using a Misto or non-stick spray, lightly dust the bottom of the pie plate or baking sheet with oil. Roll out dough according to package instructions.
• Slice tomatos 1/4″ thick.
• Sprinkle the bottom of the pie crust with a small amount of cheese. Layer the sliced tomatoes in the center of the dough leaving an 1 1/2″ of dough free of oil for folding over.
• Sprinkle salt, pepper, garlic powder and basil over tomatoes. Then top with remaining cheese.
• Fold the dough up over the tomatoes and crimp the edges. (The center of the tomatoes will not be covered.)
• Bake for 15-20 minutes or until the dough is golden brown. Remove from the oven. Allow to cool before serving. Serve at room temperature or slightly warm.

I guess I could have put this on a clean platter, but I was in such a hurry to eat it!!

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Susan B

Hi, I’m Susan! Thanks for stopping by Oh My! Creative. I like to have fun, make fun things…you know, create stuff! I love DIY, decorating and design and like any girl…shopping and lunch!

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