Parmesan Tomato Pie recipe
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Ingredients
- 1 recipe pastry for a 9-inch single pie crust ½ cup grated Parmesan cheese 2 large tomatoes, seeded and sliced 3 tablespoons all-purpose flour 1 sweet onion (such as Vidalia®), minced ½ cup chopped fresh basil ½ teaspoon salt ½ teaspoon ground black pepper 1 cup grated Parmesan cheese, divided ½ cup Dijon mustard ¼ cup mayonnaise
Nutrition Info
- 366 caloriescarbohydrate: 28 gcholesterol: 21.1 mgfat: 23.2 gfiber: 2.7 gprotein: 11.1 gsaturatedFat: 7.1 gservingSize: -sodium: 1212.3 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Parmesan Tomato Pie
Directions
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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.