Heart-Healthy Savory Southern Tomato Pie
Delight in the comforting flavors of the South with this Heart-Healthy Savory Southern Tomato Pie—an inspired twist on the classic dish, now guilt-free and perfect for any occasion! This recipe combines a flaky whole wheat crust with the natural sweetness of fresh tomatoes, balanced by a creamy blend of Greek yogurt, part-skim mozzarella, and Parmesan cheeses. Infused with fragrant basil, zesty Dijon mustard, and tangy red onion, every bite bursts with vibrant flavor. Designed to be both nutritious and delicious, this lighter version of tomato pie skips the heavy creams and oils, while still delivering a rich, indulgent experience your taste buds will love. Ideal for a summer brunch centerpiece or a hearty vegetarian dinner, this tomato pie is easy to prepare and sure to impress. Bake to golden perfection and enjoy warm or at room temperature—good to the last savory slice!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat pastry flour
- 4 tablespoons Cold unsalted butter
- 3 tablespoons Cold water
- 0.5 cup Low-fat plain Greek yogurt
- 3 large Fresh tomatoes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Dijon mustard
- 0.5 cup Fresh basil leaves
- 0.5 cup Red onion
- 1 tablespoon Extra-virgin olive oil
- 0.5 cup Shredded part-skim mozzarella cheese
- 0.25 cup Parmesan cheese
Instructions
Preheat the oven to 375°F (190°C).
In a food processor, combine the whole wheat pastry flour with the cold unsalted butter. Pulse until the mixture resembles coarse crumbs.
Add the cold water, one tablespoon at a time, and pulse until the dough begins to come together. Form the dough into a disk, wrap it in plastic wrap, and chill for 20 minutes.
On a lightly floured surface, roll out the dough to fit a 9-inch pie pan. Carefully transfer the dough to the pan, trim the edges, and prick the bottom with a fork. Set aside.
Slice the tomatoes into 1/4-inch thick slices and place them on a layer of paper towels. Sprinkle with salt and let them sit for about 10 minutes to release excess moisture.
Spread the Dijon mustard evenly over the bottom of the pie crust.
Pat the tomato slices dry with paper towels, then layer half of them over the mustard in the crust. Season with half of the black pepper.
Sprinkle half of the fresh basil leaves and half of the red onion over the tomatoes.
In a small mixing bowl, combine the Greek yogurt with the shredded mozzarella and Parmesan cheeses.
Spread half of the cheese mixture over the tomato layer.
Repeat the layers with the remaining tomatoes, pepper, basil, red onion, and cheese mixture.
Drizzle the extra-virgin olive oil over the top layer.
Bake the pie in the preheated oven for 45 minutes or until the top is golden brown and the filling is bubbly.
Let the pie cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 3651 mg | 159% | |
| Total Carbohydrate | 172.3 g | 63% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 22.2 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 918 mg | 71% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2186 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
