I have been making various Tomato Basil Pies and trying to make them as healthy as possible – if that is even possible? This easy recipe that tastes of summer takes about 15 minutes of preparation and 35 minutes cooking time. It is semi-healthy if you take away the cheese and the pie shell… Who would do that?
9-inch prepared pie crust, unbaked
2 cups shredded Italian blend cheese, divided
5 plum or 4 medium tomatoes
1 cup loosely packed fresh basil leaves
4 cloves garlic
1 Table Spoons of mayonnaise
2 Table Spoons of apple cider vinegar
3 Table Spoons of Greek Yogurt
1/4 cup grated Parmesan cheese
1/8 teaspoon ground white pepper
Additional basil for garnish
Preheat oven to 375 degrees.
Unfold the pie crust, and place in a 9-inch quiche or pie plate. Flute the edges or press with fork tines. Pre-bake according to the package directions. Remove from oven and sprinkle with 1/2 cup of the cheese. Cool on a wire rack.
Cut tomatoes into wedges and drain on paper towels. Arrange the wedges on top of the melted cheese in the baked shell. In a food processor, combine the basil and garlic, processing until coarsely chopped. Sprinkle over the tomatoes.
In a medium mixing bowl, combine the remaining cheese, mayonnaise, yogurt, and apple cider vinegar, Parmesan and pepper. Spoon cheese mixture over basil mixture, spreading to evenly cover the top.
Bake for 35 minutes, or until the top is golden and bubbly. Serve warm garnished with basil leaves. Serves 4 to 8. We ate this with a side salad for a light dinner. It was yummy!