Ingredients
1/2 (15-ounce) package refrigerated rolled pie crust
2/3 cup reduced-fat shredded four-cheese Italian blend
4 large plum tomatoes (about 1 pound), cut into 1/2-inch thick slices
1/4 teaspoon kosher salt
2 tablespoons chopped fresh basil
1/2 cup light mayonnaise
2 - 4 drops hot pepper sauce (I use Crystals)
fresh grated Parmesan cheese
1 egg yolk, mixed with a little water, and beaten
1/2 tsp of lemon juice
Directions
Preheat the oven to 400°F.
On a lightly floured surface, roll the dough to an 11-inch round. Gently ease the dough into a 9-inch glass pie plate. Trim the dough edge, leaving a 1/2-inch overhang; crimp the edge. Brush with egg mixture. Bake until lightly browned, 5-7 minutes. Transfer the crust to a wire rack to cool.
Arrange tomato slices on a paper towel, sprinkle with salt and chopped fresh basil. The paper towel soaks up a lot of the moisture from the tomatoes, which I've found reduces the chances of a runny pie.
Reduce the oven temperature to 375°F.
Sprinkle 1/3 cup cheese blend evenly on the bottom of the cooled crust; top with the tomato slices, overlapping to fit.
Combine the mayonnaise, hot pepper sauce, lemon juice, and the remaining cup cheese blend in a medium bowl until blended; spread over the tomatoes, leaving a 1-inch border around the edge. Sprinkle evenly with the Parmesan cheese. Bake, uncovered, until the filling is hot and the top is browned and bubbly, 30 – 35 minutes.
Test Kitchen Tip:
Plum tomatoes are meatier and contain less water than regular tomatoes. For a delicious smoky flavor, sprinkle the tomatoes with 2 slices of cooked, crumbled turkey bacon before baking. Two slices will increase the nutritional value by 20 calories and 2 grams of fat per serving.
Having a party? I've finally figured out the best party friendly version (read: less cutting and serving; more grab and go). It is the same recipe as above, with a few minor alterations. Unroll the pie crust. Use a biscuit cutter (or a wine glass) to punch out circles. Roll over the circles a little with a rolling pin or wine bottle. Give the muffin tin a spray of canola and then line with the pie crust circles. (This recipe does not require pre cooking the crust). Add a small sprinkle of cheese in the bottom of each muffin, a tomato slice, and some of the mayo-cheese mixture. Top each with parmesan cheese. Bake for about 20 minutes. Keep an eye on it, as with all recipes. Ovens are weird and different.. Honestly, I check things in the oven obsessively. I have a convection oven which is always different. Few things are more anti-climatic and disappointing than ruining a dish by burning it.
Seems as if wine drinking goes well with this recipe... and/or all recipes.
