Zesty Tomato Pie #PiDay

Zesty Tomato Pie can be served warm or cold, as an appetizer, side dish or main course. Creamy cheese, basil and fresh tomatoes packed in a flaky pie crust. Topped with a shot of lemon zest!

Happy  Pi(e) Day!

I’m a fan of all kinds of pies from sweet to savory.

Fruit pies, meat pies, veggie pies, hand pies, you name it. I’m in!

For 2019 #PiDay I went with a semi-traditional tomato pie. Creamy, cheesy and just plain good!

Thanks Coleen from The Red Headed Baker for hosting this event! Don’t forget to scroll down to the bottom and visit all the great pies listed for Pi(e) Day from Festive Foodies!

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Zesty Tomato Pie #PiDay

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 8 to 10 servings

Serving Size: 1 piece

Ingredients

• 1 9-inch pie crust
• 1 tomato, large peeled and seeded
• 1/4 cup onion, red, diced
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup fresh basil
• 1 Mozzarella cheese shredded, divided
• 1/4 cup shredded Parmesan cheese
• 1/2 cup shredded cheddar
• 1 tablespoon lemon zest

Instructions

• Preheat oven to 400 degrees. Prick bottom and sides of crust with a fork. Partially bake pie crust for 8 minutes or until slightly browned. Remove pie shell from oven and set aside to cool slightly. Reduce heat to 350 degrees.
• While shell is baking, skin and slice tomatoes. Blot slices with a paper towel.
• In a small bowl, mix together mayonnaise, sour cream, mozzarella and Parmesan cheese. Set aside.
• Sprinkle 1/2 cup cheddar onto the shell to cover the bottom.
• Arrange tomato slices in a single layer. Sprinkle with onion. Add layer of fresh basil leaves. Sprinkle with lemon zest. Cover with mayonnaise-cheese mixture.
• Bake filled pie crust at 350 degrees for 20 to 25 minutes or until golden brown.

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