How about pie for dinner? This savory staple is a wonderful way to accentuate summer's abundance of tomatoes from the garden or farm stand. —Edie DeSpain, Logan, Utah
Ingredients
- 1 sheet refrigerated pie crust
- 1-1/4 pounds tomatoes (5 large), cut into 1/2-inch slices, seeded
- 1/2 cup thinly sliced green onions
- 2 tablespoons minced fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup reduced-fat mayonnaise
- 1/2 cup shredded reduced-fat cheddar cheese
- 2 bacon strips, cooked and crumbled
- 2 tablespoons shredded Parmesan cheese
Directions
- Unroll dough into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
- Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
- Reduce oven setting to 350°. Place half the tomatoes in crust. Top with green onion and remaining tomatoes. Sprinkle with basil, salt and pepper. Combine mayonnaise and cheddar cheese; spread over tomatoes, leaving 1-1/2 in. around the edge. Sprinkle with bacon and Parmesan cheese.
- Bake until tomatoes are tender, 30-35 minutes. Let stand 10 minutes before cutting.
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