Last week I made a new-to-me recipe that celebrated the most wonderful taste of summer, fresh tomatoes. I had a recipe for tomato pie that somebody had given me years ago that I'd never tried and I wanted to do something with some of the last of my garden tomatoes before they were gone for the season. But as I looked at the recipe, it seemed very fat-laden, so I went online and found a paired down version. It was a winner and we really enjoyed it. Here is my version.
Here's the recipe:
For the pie shell: 1 and 1/4 cups flour
1/4 teaspoon salt
1 Tablespoon sugar
1/4 cup cooking oil
2 Tablespoons light sour cream
2 Tablespoons water
Mix together with a fork until a ball forms; roll out and put into a
slightly greased pie plate. Bake at 350 degrees for about 25
minutes. You may want to put foil around the edge to prevent
over-browing. Remove from oven and cool.
For the filling: 1 and 1/2 pounds fresh tomatoes, sliced
1 bunch basil
1/2 cup reduced fat mayonaise
1/2 cup part skim shredded mozzarella cheese
1/2 cup reduced fat feta cheese
1/4 cup sliced green onions
salt and pepper
2 Tablespoons grated parmesan cheese
Put a layer of sliced tomatoes into the pie shell, top with fresh
basil leaves. Sprinkle with salt and pepper to taste. Repeat the
layer of tomatoes and basil.
Mix together the mozzarella, feta, mayonaise and green onions.
Then spread the cheese/mayo mixture over the top of the
tomatoes. Sprinkle parmesan cheese on top. Bake the pie for
45 minutes, or until golden brown.