Savory Tomato Pie
Recipe: #20232
July 19, 2015
Categories: Side Dishes, Brunch, Mothers Day, Oven Bake, Fresh Tomatoes, Refrigerated Dough, more
"This is a combination of a basic tomato pie and savory herbs that I've added."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (207.2 g)
- Calories 355.1
- Total Fat - 22.7 g
- Saturated Fat - 7.7 g
- Cholesterol - 44.9 mg
- Sodium - 834.8 mg
- Total Carbohydrate - 23.5 g
- Dietary Fiber - 1.5 g
- Sugars - 5.9 g
- Protein - 15.7 g
- Calcium - 332.2 mg
- Iron - 1.4 mg
- Vitamin C - 16.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 425° F.
Step 2
Place pie crust in pie pan and *blind bake for 10 minutes. Remove from oven.
Step 3
Reduce oven to 375° F.
Step 4
Slice tomatoes and squeeze out juice and seeds as much as possible. Put 1/2 cup of the shredded mozzarella cheese on bottom of baked pie crust. Put one layer, 1/2 of tomato slices on top of cheese. Sprinkle half of the crumbled bacon on top, half of the minced garlic, half of the chopped basil, half of the chopped rosemary, half of the salt and pepper, and half of the bread crumbs. Repeat layers.
Step 5
Mix the mayo, parmesan and mozzarella cheeses and spread on top of the pie layers.
Step 6
Bake in preheated 375° F. oven to 25-30 minutes.
Step 7
*Blind baking is baking an empty pie crust for a short time so it doesn't get soggy with the filling.
Tips
No special items needed.
0 Reviews
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