Description
This rich and savory tomato pie from Paula Deen features a flaky pie crust brushed with Dijon mustard, layers of juicy tomatoes, a mix of white and yellow cheddar cheese, and a creamy Parmesan topping. Perfect served warm or at room temperature.
Ingredients
Scale
- 1 (9-inch) baked pie crust
- 2 tablespoons Dijon mustard
- 4 peeled and sliced tomatoes
- 4 oz white cheddar cheese, grated
- 4 oz yellow cheddar cheese, grated
- ½ cup mayonnaise
- ⅓ cup Parmesan cheese, grated
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C).
- Prepare crust: Spread Dijon mustard evenly over the inside of the baked pie crust.
- Layer tomatoes: Arrange half of the sliced tomatoes in the crust. Sprinkle with salt and freshly ground black pepper.
- Add cheese: Sprinkle both the white and yellow cheddar cheeses evenly over the tomato layer.
- Mix topping: In a small bowl, mix the mayonnaise and grated Parmesan cheese. Spread this mixture evenly over the top of the pie.
- Bake: Bake for about 20 minutes, or until the top is golden and bubbly.
- Finish and serve: Allow the pie to cool slightly. Top with the remaining tomato slices and serve at room temperature.
Notes
Use ripe but firm tomatoes and remove excess moisture by patting with paper towels before layering. This pie is great served with a side salad or as a brunch centerpiece.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Savory Pie
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 3g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg