“This is a tomato pie with a little more zip than the traditional.” - by C.H.
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- Stir mustard and mayonnaise together in a bowl. Spread over Parmesan cheese layer.
- Bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.
Nutrition
Amount Per Serving (6 total)
- Calories
- 366 cal
- 18%
- Fat
- 23.2 g
- 36%
- Carbs
- 28 g
- 9%
Based on a 2,000 calorie diet
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