Wednesday, July 25, 2012

Amazing Tomato and Onion Pie

Our tomato plants are making one last push before the heat officially kills them, so I looked through several tomato pie recipes, settling on one before amping it up on my own.   It was SO delicious.  I served it baside a salad topped with grilled chicken, and it was the perfect summer meal.

I broke with tradition and used nonfat Greek yogurt instead of mayonaisse, which was incredibly un-Southern of me, but I needed to cut fat where I could (since I did add bacon and two types of cheese!). 

In other tomato pies I've made, the crust tends to get soggy, but I found a solution.  First, get rid of as much moisture as possible in the tomatoes.  Second, before prebaking the crust, mist it with cooking spray.  Then, once it comes out, spread 1/4 cup of Parmesan cheese on the bottom of the crust before adding the tomatoes.  The crust in the finished product wasn't soggy at all.

Amazing Tomato and Onion Pie

1 (9-inch) deep dish pie crust (or feel free to make your own!)
Cooking spray
4 medium tomatoes, peeled and cut into 1/2-inch-thick slices
Salt and pepper
1/2 cup Parmesan cheese
1/2 large Vidalia onion, sliced
2 Tbsp butter
1/2 cup nonfat Greek yogurt
3 green onions, chopped
1/4 cup shredded cheddar cheese
5 slices bacon, cooked and chopped
Zest of 1 lemon

Place tomato slices in a single layer on paper towels; sprinkle with salt and pepper.  Let stand at least 30 minutes, and pat dry with more paper towels. 

Preheat oven to 400.  Melt butter in a large skillet over medium-low heat, and add sliced onion, cooking until soft and light brown, 15-20 minutes. 

If pie crust is frozen, allow it to thaw on the counter for 10-15 minutes.  Poke bottom and sides of crust with a fork, and mist the crust with cooking spray.  Bake in preheated oven for 10-12 minutes.  Remove from oven, and sprinkle 1/4 cup Parmesan cheese over bottom of crust.  Arrange tomato slices over cheese in crust.  Lower oven temperature to 350. 

Combine the Greek yogurt, the remaining 1/4 cup of Parmesan cheese, the softened slices of sweet onion, lemon zest, green onions, cheddar cheese, and bacon bits.  Spread yogurt mixture over the tomatoes. 

Bake at 350 for 34-37 minutes, covering edges with foil to prevent burning, if necessary.  Let cool 5 minutes before serving. 

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