Lighter Southern Tomato Pie
Tomato pie is a summertime Southern staple. Traditionally, the pie is assembled by layering a mixture of tomatoes on top of a tender, flaky pie crust before topping the whole thing with a thick mayonnaise/cheese mixture that melts down into the pie, providing richness and structure. This tomato pie, on the other hand, assembles the pie in a seemingly upside-down fashion. First, the mayonnaise/cheese mixture is laid down on top of our homemade whole wheat pie crust. Then, using a combination of non-fat Greek yogurt and mayonnaise, we are able to reduce the amount of fat from the traditional recipe, before topping the mixture with a variety of tomatoes, roasted onions, and fresh herbs. Our recipe maintains the flavors of tomato pie that you know and love with healthier twists that boost this dish's nutritional value without skimping on flavor.
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Servings: 8
Calories: 372kcal
Equipment
- Oven
Ingredients
Tomato Pie
- ¼ cup mayonnaise
- ¼ cup Greek yogurt plain, non-fat
- 1 yellow onion small, sliced into ribbons
- 2 TBSP olive oil extra virgin
- 3 oz gruyere cheese shredded
- 3 oz parmesean cheese shredded
- 2 TBSP fresh thyme chopped
- 1/4 cup fresh basil chffonaded
- 2 cups plum tomatoes seeded and chopped
- 1 heirloom tomato large (Cherokee Purple, Mr. Stripey, Brandywine etc.)
- salt and pepper to taste
Whole Wheat Pie Crust
- 3/4 cups whole wheat flour
- 3/4 cups all-purpose flour
- 1/2 cup butter unsalted, very cold
- 0.5 tsp salt kosher
- 2½ TBSP water ice cold
- ½ TBSP white vinegar can be omitted if preferred, and an additional 1 TBSP of water can be added
Instructions
- Preheat your oven to 400℉. Once the oven has come to temperature, roll out and place your homemade pie crust in the bottom of a pie dish or tart shell, cover with parchment and weigh down with pie weights or dry beans. Bake for roughly 15 minutes or until the crust begins to brown.
- While the crust is par-baking, in a mixing bowl, combine the seeded plum tomatoes, onion sliced thin, olive oil, salt and pepper to taste. Roast the tomato, onion mixture for 15 minutes or until the tomatoes begin to char slightly and the onion develops some color.
- Next, prepare the mayo/Greek yogurt/cheese mixture. In a small mixing bowl, combine the mayonnaise, Greek yogurt, shredded cheese, thyme, and half of the basil. Mix well and set aside.
- Remove the pie crust from the oven and let it cool for 5 minutes before spreading the mayonnaise/Greek yogurt/cheese mixture on the bottom of the crust. Spread in an even layer. Next, add a layer of the roasted tomatoes, and then top with a few thick slices of heirloom tomatoes seasoned with salt and pepper and topped with the remaining fresh basil.
- Return to the oven and bake for another 25 minutes. Enjoy with a side salad for a delicious summertime dinner.
Notes
Measurements for the whole wheat pie crust were adjusted to be indicative of 1 pie crust. The recipe linked here will yield 2 crusts: Whole Wheat Pie Crust
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Nutrition
Calories: 372kcal | Carbohydrates: 22g | Protein: 11g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 535mg | Fiber: 3g | Sugar: 3g | Iron: 2mg
