Heart-Healthy Savory Southern Tomato Pie

Delight in the wholesome flavors of this Heart-Healthy Savory Southern Tomato Pie, a lighter twist on a beloved Southern classic. This recipe features a rustic whole wheat pastry crust, layered with juicy, salt-seasoned fresh tomatoes, aromatic basil, and a rich yet mindful blend of low-fat Greek yogurt, part-skim mozzarella, and Parmesan cheeses. A touch of Dijon mustard brings a tangy depth to every bite, while red onions and a drizzle of olive oil add complexity and balance. Perfect for brunch, lunch, or dinner, this health-conscious dish combines heritage Southern cooking with modern nutrition, offering a crowd-pleasing choice that’s both nutritious and indulgent. Serve warm or at room temperature for a slice of comforting goodness!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1.5 cups Whole wheat pastry flour
• 4 tablespoons Cold unsalted butter
• 3 tablespoons Cold water
• 0.5 cup Low-fat plain Greek yogurt
• 3 large Fresh tomatoes
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Dijon mustard
• 0.5 cup Fresh basil leaves
• 0.5 cup Red onion
• 1 tablespoon Extra-virgin olive oil
• 0.5 cup Shredded part-skim mozzarella cheese
• 0.25 cup Parmesan cheese

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a food processor, combine the whole wheat pastry flour with the cold unsalted butter. Pulse until the mixture resembles coarse crumbs.

Step 3

Add the cold water, one tablespoon at a time, and pulse until the dough begins to come together. Form the dough into a disk, wrap it in plastic wrap, and chill for 20 minutes.

Step 4

On a lightly floured surface, roll out the dough to fit a 9-inch pie pan. Carefully transfer the dough to the pan, trim the edges, and prick the bottom with a fork. Set aside.

Step 5

Slice the tomatoes into 1/4-inch thick slices and place them on a layer of paper towels. Sprinkle with salt and let them sit for about 10 minutes to release excess moisture.

Step 6

Spread the Dijon mustard evenly over the bottom of the pie crust.

Step 7

Pat the tomato slices dry with paper towels, then layer half of them over the mustard in the crust. Season with half of the black pepper.

Step 8

Sprinkle half of the fresh basil leaves and half of the red onion over the tomatoes.

Step 9

In a small mixing bowl, combine the Greek yogurt with the shredded mozzarella and Parmesan cheeses.

Step 10

Spread half of the cheese mixture over the tomato layer.

Step 11

Repeat the layers with the remaining tomatoes, pepper, basil, red onion, and cheese mixture.

Step 12

Drizzle the extra-virgin olive oil over the top layer.

Step 13

Bake the pie in the preheated oven for 45 minutes or until the top is golden brown and the filling is bubbly.

Step 14

Let the pie cool slightly before slicing. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1073.3g)

Amount per serving	% Daily Value*
Calories	1694.0

Total Fat 92.0g	0%
Saturated Fat 44.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 188.5mg	0%
Sodium 3651.4mg	0%
Total Carbohydrate 172.3g	0%
Dietary Fiber 29.4g	0%
Total Sugars 22.2g
Protein 66.0g	0%

Vitamin D 28IU	0%
Calcium 917.6mg	0%
Iron 8.9mg	0%
Potassium 2185.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.5%

Protein: 14.8%

Carbs: 38.7%