Save this Recipe

Add To Cookbook Clone Add to Grocery List

Share This Recipe

Featured in Cookbooks

PIES

Light & Tasty Tomato Pie

I found this in the Democrat and Chronicle (the newspaper) in September , 2007, and used our own tomatoes to make it. We all loved it! Serve with a green salad and bread for a light summery meal.

Yield: 6-8 servings

¾
cup whole-wheat flour
¾
cup unbleached white flour
1 ¼
tsp. salt, divided ¾ tsp. salt
1
tbs. lite pancake syrup/maple syrup
4 ½
tbs. canola oil
¼
cup low-fat buttermilk
4
vine-ripened tomatoes cut into ¼ inch thick slices
⅔
cup fresh basil leaves, chopped
½
cup chopped green onion (about 4)
½
tsp. white or black pepper
1
cup shredded part-skim mozzarella
1
cup shredded reduced-fat sharp cheddar or Gruyere
½
cup light mayonnaise
½
cup fat-free sour cream

Preheat oven to 375 degrees. Coat a deep dish pie plate with canola cooking spray. Whisk together flours and ¾ teaspoon salt in a mixing bowl. Add pancake syrup, canola oil and buttermilk to a 2-cup measure and whisk to blend. Pour the canola oil mixture into the flour mixture and blend with a fork. As soon as the dough holds together, press it evenly into the prepared dish.(pie pan) Build the dough a little thicker around the rim so you can pinch it into scallops if desired. Bake crust in center of oven for 20 minutes. Let cool. While pastry is baking, lay tomato slices in a colander in a single layer in the sink. . Sprinkle with ½ t. salt and let the tomatoes drain for about 15 minutes to remove some of the liquid. Layer Tomato slices, basil and onion in cooked pie crust. Sprinkle pepper evenly over the top.
Combine the shredded cheeses, mayonnaise and sour cream in medium bowl. Spread mixture over tomato filling in crust. Bake for 30 minutes at 375 degrees or until lightly browned. Let sit to firm up. Cut into wedges and serve warm.