Description
This healthy Southern tomato pie features juicy summer tomatoes layered in a whole wheat crust with a creamy, lighter cheese filling and fresh herbs. It’s a lighter twist on the classic, perfect for summer dinners, brunches, or potlucks.
Ingredients
- 1 prepared 9-inch whole wheat pie crust (homemade or store-bought)
- 3–4 large ripe tomatoes (about 1.5 lbs), sliced 1/4-inch thick
- 1 teaspoon kosher salt (for draining tomatoes)
- 1/2 teaspoon freshly ground black pepper
- 1 cup part-skim mozzarella cheese, shredded
- 1/2 cup sharp cheddar cheese, shredded
- 1/2 cup plain Greek yogurt
- 1 large egg
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons fresh basil, chopped (plus more for garnish)
- 1 tablespoon fresh chives or green onions, finely chopped
- 1 tablespoon whole wheat or all-purpose flour (for dusting crust)
- Olive oil spray or a drizzle (optional, for brushing crust edges)
Instructions
- Preheat your oven to 375°F (190°C). If using a store-bought crust, let it come to room temperature. Fit the pie crust into a 9-inch pie plate and prick the bottom with a fork. For extra crispiness, pre-bake the crust for 8-10 minutes and let cool slightly.
- Slice tomatoes into 1/4-inch rounds. Lay them on a paper towel-lined baking sheet, sprinkle both sides with 1 teaspoon kosher salt, and let sit for 20-30 minutes to draw out moisture. Blot both sides with more paper towels.
- In a medium mixing bowl, whisk together mozzarella, cheddar, Greek yogurt, egg, Parmesan, basil, and chives until creamy. If too thick, add a tablespoon of milk.
- Sprinkle 1 tablespoon flour evenly over the bottom of the par-baked crust. Arrange half the tomato slices in an overlapping layer and season with pepper. Spread half the cheese mixture over the tomatoes.
- Add the remaining tomato slices, overlapping slightly. Top with the rest of the cheese mixture and gently smooth with a spatula. Optionally, sprinkle extra Parmesan and basil on top.
- Place the pie plate on a baking sheet. Bake at 375°F (190°C) for 35-40 minutes, until the filling is set and the top is golden and bubbly. Cover crust edges with foil if they brown too quickly.
- Let the pie cool for at least 20 minutes before slicing. Garnish with extra basil and a drizzle of olive oil if desired. Serve warm or at room temperature.
Notes
For best results, thoroughly drain and blot tomatoes to prevent a soggy crust. Par-bake the crust for extra crispiness. Let the pie rest before slicing for clean wedges. Easily adapt with gluten-free or dairy-free swaps, or add extra veggies like spinach or zucchini. Store leftovers in the fridge for up to 3 days or freeze individual slices for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 210
- Sugar: 4
- Sodium: 400
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 24
- Fiber: 4
- Protein: 10
Keywords: healthy tomato pie, southern tomato pie, summer dinner, easy tomato pie, vegetarian pie, Greek yogurt tomato pie, whole wheat crust, fresh tomato recipe, summer potluck, healthy comfort food