Tomato pie is a classic dish that I can’t get enough of in the summer, when the tomatoes are fresh, in season, and full of flavor! As tasty as it is, tomato pie can get a bad rap in the nutrition world. Loaded with mayonnaise and cheese, I wouldn’t say it packs a nutritional punch…
I was determined to enjoy it this summer, without breaking the calorie bank. I did a little tweaking, and came up with this “lightened-up” version of tomato pie. It has been a huge hit in my house – I’ve made it multiple times! So if you’re looking for a fabulous side to impress your friends this July 4th, look no further!
Lightened-Up Tomato Pie
For the Crust
- 1 cup whole wheat flour flour
- 1/4 cup all purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon baking powder
- 8 tablespoons (1 stick) unsalted butter
- 2-3 tablespoons cold water
Combine the flour, salt, and baking powder in a food processor and pulse a few times until combined. Next, cut the butter into 1 tablespoon pieces. Place in food processor and pulse until a dough becomes course and crumbly, about 15 times. Add the water to the food processor and pulse about 5-6 times, until the dough holds together.
Turn the dough onto a lightly floured surface and knead it a few times, before forming a disk. Flatten the disk between two pieces of plastic wrap and press it into a 6 inch circle. Refrigerate dough until firm, about 1 hour.
After dough has set in the refrigerator, place in a prepared pie dish and use fingers to press dough to fill base and sides of pan. Bake at 400 F until lightly browed, about 12 minutes.
For the Pie
- 4 large tomatoes
- 1/2 cup reduced fat sharp cheddar cheese
- 1/2 cup reduced fat mozzarella cheese
- 1/4 teaspoon salt
- 1/4 cup fresh basil, chopped
- 1/2 cup plain greek yogurt
- 2 tablespoons green onion, finely chopped
- 2 tablespoons parmesan cheese, grated
Begin by reducing oven temp to 375 F. Cut the end of the tomato off, and scoop out the seeds (this will keep your pie from being too watery). Once the seeds and the majority of the juice have been removed, cut the tomatoes into disks. Next, combine the cheddar, mozzarella, green onions, salt, and greek yogurt in a bowl. Line the tomatoes directly on top of the crust. Sprinkle the basil on top of the first layer of tomatoes. Layer any leftover tomatoes on top of the basil. Top with the cheese, greek yogurt mixture. Sprinkle parmesan cheese on top. Bake at 375 until cheese is melted and bubbly, about 30-35 minutes.
Remove from oven, let cool, and then enjoy…without the guilt!
*recipe cards featured by stacey holbrook design