parmesan-tomato-pie

Parmesan Tomato Pie

0 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
C.H.
Recipe by  C.H.

“This is a tomato pie with a little more zip than the traditional.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. Stir mustard and mayonnaise together in a bowl. Spread over Parmesan cheese layer.
  4. Bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.

Share It

Reviews (0)

Rate This Recipe

No reviews (yet). Have you made this recipe? Be the first to review it!

More Reviews

Similar Recipes

Tomato Pie I
(178)

Tomato Pie I

Fresh Tomato Pie
(154)

Fresh Tomato Pie

Tomato Pie II
(53)

Tomato Pie II

Summer Tomato Pie
(46)

Summer Tomato Pie

Tomato Pie II
(28)

Tomato Pie II

Tarte aux Moutarde (French Tomato and Mustard Pie)
(16)

Tarte aux Moutarde (French Tomato and Mustard Pie)

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 366 cal
  • 18%
  • Fat
  • 23.2 g
  • 36%
  • Carbs
  • 28 g
  • 9%
  • Protein
  • 11.1 g
  • 22%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 1212 mg
  • 48%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Summer Tomato Pie

>

next recipe:

Fresh Tomato Pie