Tomato Pie

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 278.1
  • Total Fat: 19.0 g
  • Cholesterol: 17.4 mg
  • Sodium: 383.5 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 4.0 g
  • Protein: 10.7 g

View full nutritional breakdown of Tomato Pie calories by ingredient
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Delicious for lunch, or as a dinner entree with soup and bread. Delicious for lunch, or as a dinner entree with soup and bread.
Number of Servings: 6


    Frozen 9-in whole wheat pie shell
    Tomatoes, 6 ripe (try experimenting with heirloom varieties)
    Dijon mustard, 1 1/2 tbsp
    Basil leaves, rolled and sliced into strips (chiffonade)
    Goat cheese


Makes 6 good servings or 8 small servings

Seed the tomatoes. This is important, otherwise the pie will be too wet. Slice the tomatoes into even rounds or wedges, whatever works best with the tomato variety. Chiffonade the basil leaves. You'll need 1/2 to 3/4 cup, more or less depending upon your taste. With a sharp knife, slice the goat cheese into rounds, or chunk it if you prefer.

Assemble the pie:
Spread the dijon mustard across the bottom and up the sides of the pie shell. Make a layer using half of the tomatoes. Sprinkle evenly with 1/2 of the basil strips. Add half of the goat cheese rounds or chunks. Repeat for the second layer.

Place the pie in a pre-heated, 425 degree oven for 20 minutes, or until the tomatoes are cooked and the cheese is bubbling. After removing from the oven, let the pie stand for 10 minutes.

This pie can be enjoyed warm from the oven, or cold the next day.

Number of Servings: 6

Recipe submitted by SparkPeople user UZIMAA.

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Member Ratings For This Recipe

  • Wow, this sounds delicious! I think I would love the cold leftovers as well. Almost like an eggless quiche. I'll have to give this a try as soon as I can get some worthy tomatoes. - 7/21/10

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