This delicious slab tomato pie combines fresh Roma tomatoes, basil pesto and Parmesan cheese, which is a great way to use an abundance of late-summer tomatoes.
Slab Tomato Pie
- Prep Time 20 min
- Total 50 min
- Ingredients 5
- Servings 12
Ingredients
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1 container (7 oz) refrigerated basil pesto
- 4 medium plum (Roma) tomatoes, cut into 1/4-inch slices
- 1/3 cup shredded Parmesan cheese
- 2 tablespoons chopped fresh basil leaves, if desired
Instructions
-
Step1Heat oven to 400°F. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
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Step2Fit crust into ungreased 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust underneath and slightly on top edges of pan; poke bottom and sides of crust with fork. Bake 10 to 13 minutes or until light golden brown; remove from oven, and cool 5 minutes.
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Step3Spread pesto on partially baked crust. Place tomato slices on top of pesto layer. Bake 7 to 10 minutes or until tomatoes are heated through. Sprinkle with Parmesan cheese. Bake 1 to 2 minutes or until cheese is melted.
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Step4Before serving, garnish with chopped fresh basil.
Nutrition
240
Calories
18g
Total Fat
3g
Protein
18g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 240
- Calories from Fat
- 160
- Total Fat
- 18g
- 27%
- Saturated Fat
- 6g
- 28%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 4%
- Sodium
- 350mg
- 15%
- Potassium
- 80mg
- 2%
- Total Carbohydrate
- 18g
- 6%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 2%
- 2%
- Calcium
- 8%
- 8%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;Carbohydrate Choice
1Tips from the
Pillsbury Kitchens
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