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Parmesan Tomato Pie

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C.H.

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

45 m servings 366 cals
Original recipe yields 6 servings

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Directions

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C).
  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.
  3. Stir mustard and mayonnaise together in a bowl. Spread over Parmesan cheese layer.
  4. Bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.

Nutrition Facts


Per Serving: 366 calories; 23.2 g fat; 28 g carbohydrates; 11.1 g protein; 21 mg cholesterol; 1212 mg sodium. Full nutrition

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