Tomato pie is one of those quintessential southern dishes that just feels like summertime. I’ve only attempted making tomato pie once before because on the list of food items that I hate, mayonnaise is in my top 5. For most dishes that require it, like chicken salad, I usually try and sub with plain greek yogurt. Last night I decided to try Tupelo Honey’s version using 0% plain greek yogurt instead of mayonnaise and it turned out so well!
If you’re a mayo person, I’m sure keeping with the original ingredients would be delicious too. What I love about this recipe is that it adds in green onions and some bread crumbs for added crisp. I serve this with a small arugula side salad and call it an easy meal!
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Ingredients
- 1 pie crust
- 2 cups freshly shredded cheddar cheese
- 1 cup mayo I used 0% plain greek yogurt
- 1 tbsp fresh parsley chopped
- 2 green onions white and green parts, chopped
- 1 tbsp Parmesan cheese grated
- 1 cup panko crumbs
- 1 1/2 lbs tomatos sliced 1/2" thick
Ingredients
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Instructions
- Firstly, make sure and allow time for the tomatoes to dry out! Slice the tomatoes in 1/2" thick pieces and line up on a paper towel for at least an hour to let them dry out. After that, pat the tops of them with another paper towel to absorb any excess moisture. DON'T skip this step or the pie won't turn out right!
- I always save time and purchase a store bought pie crust. Feel free to make your own using a recipe you love! Allow the pie crust dough to come to room temperature. Place in a 9" pie dish.
- Heat oven to 425 F.
- In a large mixing bowl, combing the shredded cheese, mayo or greek yogurt, parsley, green onions, Parmesan cheese and bread crumbs.
- Place half of the tomato slices in a single layer in the pie crust. Add a layer of half of the cheese mixture on top of the tomatoes. Add the next layer of tomatoes and then top with remaining cheese mixture.
- Bake for 25-30 minutes, or top of pie is slightly browned. Enjoy!
Recipe Notes
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Yum!! This looks delicious! xx
Okay, so we’re big tomato pie fans at our house & we don’t mind the mayo…but I’m always trying to figure out how to make foods just a little bit lighter and your recipe sounds amazing! Definitely going to grab some tomatoes from the garden this weekend and test it out!
xoxo, Jordyn