- 1 recipe pastry for a 9-inch single pie crust
- 1/2 cup grated Parmesan cheese
- 2 large tomatoes, seeded and sliced
- 3 tablespoons all-purpose flour
- 1 sweet onion (such as Vidalia®), minced
- 1/2 cup chopped fresh basil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup grated Parmesan cheese, divided
- 1/2 cup Dijon mustard
- 1/4 cup mayonnaise
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- Stir mustard and mayonnaise together in a bowl. Spread over Parmesan cheese layer.
- Bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.
03/31/2018
recipepes.com
Parmesan Tomato Pie, recipe
PT15M
PT1H
5
455 calories
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