Parmesan Tomato Pie

Parmesan Tomato Pie


"This is a tomato pie with a little more zip than the traditional."
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45 m servings 366 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 1212 mg
  • 48%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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