Tomato Pie
Prep Time: 20 min. Cook Time: 30-35 min.
Ingredients:
For the Crust:
- 1 cup whole wheat flour
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 1/8 teaspoon baking powder
- 8 tablespoons (1 stick) unsalted butter
- 2 – 3 tablespoons cold water
For the Pie:
- 4 large tomatoes
- ½ cup reduced fat sharp cheddar cheese
- ½ cup reduced fat mozzarella cheese
- ¼ teaspoon salt
- ¼ cup fresh basil, chopped
- ½ cup plain Greek yogurt
- 2 tablespoons green onion, finely chopped
- 2 tablespoons parmesan cheese, grated
Directions:
For the Crust:
- Combine the flour, salt, and baking powder in a food processor and pulse a few times until combined. Next, cut the butter into 1 tablespoon pieces. Place in food processor and pulse until a dough becomes course and crumbly, about 15 times. Add the water to the food processor and pulse about 5 – 6 times, until the dough holds together.
- Turn the dough onto a lightly floured surface and knead it a few times, before forming a disk. Flatten the disk between two pieces of plastic wrap and press it into a 6-inch circle. Refrigerate dough until firm, about 1 hour.
- After dough has set in the refrigerator, place in a prepared pie dish and use fingers to press dough to fill base and sides of pan. Bake at 400 °F until lightly browned, about 12 minutes.
For the Pie:
- Begin by reducing oven temperature to 375°F. cut the end of the tomatoes off and scoop out the seeds (this will keep your pie from being too watery). Once the seeds and the majority of the juice have been removed, cut the tomatoes into disks. Next combine the cheddar, mozzarella, green onions, salt, and Greek yogurt in a bowl. Line the tomatoes directly on top of the crust. Sprinkle the basil on top of the first layer of tomatoes. Layer any leftover tomatoes on top of basil. Top with the cheese, Greek yogurt mixture. Sprinkle parmesan cheese on top. Bake at 375°F until cheese is melted and bubbly, about 30 – 35 minutes.