• Prep Time: 15 minutes
  • Cooking Time: 45 minutes
  • Serves: 10

Deep Dish Tomato Pie

  • Recipe Submitted by on

 Ingredients List

  • 1 (9-inch) deep dish pie crust, (whole grain prepared)
  • 4 medium locally grown tomatoes, varied colors, (heirloom when in season)
  • 1 teaspoon kosher or sea salt
  • 8-ounces feta cheese crumbles, low-fat
  • 1 cup finely grated Mozzarella cheese, part-skim
  • 1/2 cup clean mayonnaise
  • 1 large egg, lightly whipped
  • 1/4 cup finely diced sweet onion
  • 1/4 cup freshly chopped basil, (lemon if available)
  • 2 teaspoons fresh thyme leaves
  • 1/2 teaspoon black pepper
  • 2 tablespoons parmesan cheese


Preheat oven to 425 degrees.

Place pie crust into a 9-inch pie dish and refrigerate while preparing the tomato pie.

Slice tomatoes about 1/4-inch thick. Lay tomatoes on a baking sheet lined with paper towels. Sprinkle slices with 1 teaspoon salt, in order to remove some of the liquid. Set aside while assembling the other ingredients.

In a medium mixing bowl, combine feta cheese, mozzarella, mayo, egg, onion, basil, thyme, and pepper. Layer in pie dish, 1/3 cheese mixture, 1/3 tomatoes, and repeat laying two additional times. Tomatoes should be on top. Sprinkle parmesan cheese over tomatoes.

Bake 25 minutes, then loosely cover with foil. Continue cooking 20 minutes, or until golden, and set.

Cool to room temperature before slicing.

Enjoy Deep Dish Tomato Pie the same day as baked.

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