Baked Tomato Pie
A savory baked tomato pie featuring layers of fresh tomatoes, bell peppers, and onions, topped with a cheesy basil mayonnaise mixture and Parmesan. This dish offers a delightful combination of tangy, cheesy, and herbaceous flavors, perfect for summer dinners or brunch gatherings, appealing to vegetable lovers and cheese enthusiasts alike.
Ingredients
Instructions
- Layer sliced bell pepper, sliced tomatoes, and chopped onion in the pie pan.
- Mix chopped basil, grated sharp Cheddar cheese, and Dijon mustard together.
- Add salt and pepper to taste into the cheese mixture.
- Spread the cheese mixture evenly over the layered vegetables in the pie.
- Sprinkle Parmesan cheese on top of the pie.
- Bake for 30 minutes at 350°F (175°C).
Tips & Substitutions
For a deeper flavor, consider roasting the tomatoes before layering them in the pie. If you're short on time, pre-made pie crusts such as those used in 'Pie Crust For Unbaked Fillings' work well. Fresh herbs can be substituted with dried; use a third of the amount. Adjust the cheese types based on preference—Monterey Jack or mozzarella can also be great alternatives.
Serving Suggestions
This Baked Tomato Pie is delightful on its own but pairs beautifully with a simple green salad or a side of roasted vegetables for a complete meal. It can also be served as a hearty appetizer at gatherings. For a refreshing contrast, consider serving it alongside a chilled soup, like gazpacho, to enhance the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This helps maintain the crispness of the crust while ensuring the filling is warm.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Tomato Pie contains roughly 172 calories, with 12g protein, 15g carbohydrates, and 8g fat. It is an excellent source of vitamin C (145% of the Daily Value), vitamin A (58% of the Daily Value), and calcium (29% of the Daily Value), and a good source of dietary fiber and potassium. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this pie?
Absolutely! Feel free to experiment with other vegetables such as zucchini, spinach, or eggplant. Just ensure that they are sliced thinly to cook evenly. Roasting them beforehand can also add great depth to the flavor.
How can I make this recipe gluten-free?
To make this Baked Tomato Pie gluten-free, simply use a gluten-free pie crust. There are many store-bought options available that can easily substitute traditional crusts. Always check the label to ensure it meets your dietary needs.
Can I prepare this pie ahead of time?
Yes, you can prepare the pie in advance. Assemble it up to a day ahead and refrigerate it before baking. When ready to serve, just pop it in the oven. If you’ve already baked it, reheat it as mentioned above for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).