Healthy Southern Tomato Pie: A Lighter Summer Slice (Print Version)

Healthy Southern Tomato Pie: Enjoy a lighter, fresh take on this summer classic! Bursting with tomatoes, herbs, & a cheesy crust. Your new favorite.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Southern American
Dietary: Vegetarian

# Ingredients:

→ Garden Fresh Goodies

01 - 4-5 large ripe tomatoes (about 2 lbs), sliced 1/4-inch thick
02 - 1/2 teaspoon salt (for salting tomatoes)
03 - 1 small sweet onion, finely diced
04 - 2 cloves garlic, minced
05 - 1/4 cup fresh basil, chopped
06 - 2 tablespoons fresh chives, chopped

→ Creamy Filling & Crust

07 - 1/2 cup light mayonnaise
08 - 1.5 cups reduced-fat shredded cheese (cheddar & Monterey Jack blend)
09 - 1 large egg
10 - 1 (9-inch) unbaked pie crust

→ Flavor Boosters

11 - 1 tablespoon olive oil
12 - 1/4 teaspoon freshly ground black pepper

# Instructions:

01 - First things first, those beautiful tomatoes need a little spa treatment. Slice them about a quarter-inch thick – not too thin, or they'll turn to mush, and not too thick, or they won't cook down right. Lay them on a few layers of paper towels, sprinkle generously with salt, and then top with more paper towels. Gently press down. You're trying to draw out all that excess moisture, which is crucial for a non-soggy Healthy Southern Tomato Pie. This step is where I always get impatient, but trust me, it's worth every minute of waiting.
02 - While your tomatoes are chilling out, get your onion and garlic going. Heat a little olive oil in a skillet over medium heat. Toss in your diced sweet onion and let it soften, about 5-7 minutes, until it's translucent and smells amazing – seriously, this smell always makes my kitchen feel so welcoming. Then, add the minced garlic and cook for just another minute until fragrant. Don't let it brown, or it'll get bitter, and we don't want that in our lovely Healthy Southern Tomato Pie.
03 - Now for the good stuff! In a medium bowl, whisk together the light mayonnaise, shredded cheeses, and that single egg. Add in your chopped fresh basil and chives. Give it a good stir until everything is well combined and looks wonderfully creamy and flecked with green. This is the heart of your Healthy Southern Tomato Pie, so make sure it's mixed thoroughly. I once rushed this, and ended up with pockets of just mayo, which was… less than ideal, to be honest.
04 - Preheat your oven to 375°F (190°C). Carefully unroll your store-bought pie crust into a 9-inch pie plate. Crimp the edges however you like – I usually just do a simple fork pattern, nothing too fancy. Prick the bottom all over with a fork; this helps prevent it from puffing up too much. Pop it into the oven for about 8-10 minutes, until it's just lightly golden. This blind baking step is a game-changer for preventing a soggy bottom, especially with all those juicy tomatoes in your Healthy Southern Tomato Pie.
05 - Okay, crust out of the oven, tomatoes patted dry – they should feel much firmer now! Spread a thin layer of the creamy cheese mixture over the bottom of the blind-baked crust. Then, arrange about half of your patted-dry tomato slices over the cheese. Sprinkle with a little salt and pepper. Next, spread another layer of the cheese mixture, followed by the remaining tomato slices. Finish with one final layer of the cheese mixture, spreading it evenly to the edges. This layering is key for a balanced bite.
06 - Place your assembled pie back into the preheated oven. Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly and set. You want to see those edges getting beautifully browned and the top slightly caramelized. Keep an eye on it – ovens vary, hon! If it's browning too quickly, you can loosely tent it with foil. Once it's done, pull it out and let it cool for at least 15-20 minutes before slicing. This rest time is crucial for the pie to set properly, giving you perfect slices of Healthy Southern Tomato Pie.

# Notes:

01 - Don't skip the tomato salting step; it's crucial for a firm, non-soggy pie.
02 - This pie is best fresh, but leftovers keep well in the fridge for 3-4 days (reheat gently in the oven for best results).
03 - I've tried Greek yogurt for some mayo, and it works for a tangier, lighter twist.
04 - A simple green salad with vinaigrette is the perfect companion to this pie.

# Equipment Needed:

01 - 9-inch pie plate
02 - large bowl
03 - skillet
04 - paper towels

# Nutrition (Per Serving):

Calories: 320 kcal
Total Fat: 18g
Total Carbohydrate: 28g
Protein: 12g

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