Green Tomato and Cheddar Pie

Green Tomato and Cheddar Pie
Staff Writer
Green Tomato Pie
Anne Dolce
Green Tomato Pie

This recipe was created as a result of a little healthy competition in the kitchen, where my mom argued that our original tomato pie recipe was tried and true, and I thought it could use some sprucing up. In the end, both tomato pies were delicious, but I certainly was not disappointed to have thought up the recipe for this one. 

Click here to see Green Tomatoes for Everyone.

2
Servings
766
Calories Per Serving
Deliver Ingredients

Ingredients

  • medium-sized green heirloom tomatoes
  • red tomato
  • mixed baby heirloom tomatoes
  • refrigerated pie crust
  • 1  Cup  shredded sharp Cheddar
  • 3/4  Cups  mayonnaise
  • 2  Teaspoons  paprika
  • 1/2  Cup  shredded mozzarella
  • Salt and pepper, to taste

Directions

Preheat the oven to 400 degrees. 

Slice each tomato thinly and lay the slices out on paper towels. Sprinkle with salt and let them drain. Thinly slice each heirloom tomato and set aside. 

Roll out the pie crust onto a 9-inch pie dish and poke holes along the bottom of the crust using a fork. Sprinkle a little bit of the Cheddar on the bottom and bake in the oven for 10 minutes. 

In a bowl, mix together the mayonnaise, paprika, and cheeses, leaving a handful of the Cheddar behind. Season with salt and pepper, to taste. After the pie crust has been baking for 10 minutes, begin to assemble the pie. Start with a layer of tomatoes, cutting some in half so that they fit in open spaces. Using half of the Cheddar mixture, dollop it over the layer of tomatoes.

Put another layer of tomatoes down, and then follow with another layer of dollops. Top with remaining tomoatoes, and sprinkle the mini slices of heirlooms around the open holes. Sprinkle the rest of the pie with the remaining Cheddar and bake in the oven until the crusts are golden brown and the cheese is bubbling, about 30 minutes. Let cool for 10 minutes before slicing.

Nutritional Facts

Total Fat
56g
80%
Sugar
5g
6%
Saturated Fat
30g
100%
Cholesterol
168mg
56%
Carbohydrate, by difference
18g
14%
Protein
48g
100%
Vitamin A, RAE
522µg
75%
Vitamin B-12
3µg
100%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
1131mg
100%
Choline, total
61mg
14%
Fiber, total dietary
3g
12%
Folate, total
63µg
16%
Iron, Fe
4mg
22%
Magnesium, Mg
65mg
20%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
842mg
100%
Riboflavin
1mg
91%
Selenium, Se
56µg
100%
Sodium, Na
1292mg
86%
Vitamin D (D2 + D3)
1µg
7%
Water
100g
4%
Zinc, Zn
8mg
100%

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.