Parmesan Tomato Pie

Name: Parmesan Tomato Pie
Cook time: 25 min
Yield: 6 servings
Cuisine: United Kingdom
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

This is a tomato pie with a little more zip than the traditional.

INGRIDIENT

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

DIRECTION

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 2

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.

Step: 3

Stir mustard and mayonnaise together in a bowl. Spread over Parmesan cheese layer.

Step: 4

Bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.