Gluten Free Tomato Basil Pie Recipe
Flavorful and light main dish pie.
Servings: 6
Calories: 320kcal
Ingredients
- Cooking spray (such as Pam)
- 1 Gluten free pie crust
- 2 tablespoons Canola oil
- 1 large onion (chopped)
- 1 ½ cups shredded Pecorino Romano Cheese (or Parmesan)
- 6 large Roma tomatoes (or 3 regular tomatoes, sliced)
- 2 tablespoons Gluten free flour
- ½ cup Basil leaves (fresh, chopped)
- ¼ teaspoon Salt
- ½ teaspoon Pepper
- Basil to garnish (fresh)
Instructions
- Heat oven to 400F degrees.
- In a large skillet, heat the oil over medium heat.
- Cook the onion about 8-10 minutes until browned, stirring occasionally.
- Spray a 9-inch pie plate with cooking spray (Pam) and place the Gluten Free Pie Crust in the plate.
- Press the crust into the plate and crimp the edges along the rim.
- Sprinkle ½ the cheese over the crust.
- Layer ½ the tomato slices over the cheese.
- Sprinkle with ½ the chopped basil, flour, onion, salt and pepper.
- Repeat the layers, ending with the remaining cheese.
- Bake the pie about 25 minutes or until lightly browned.
- Let stand 10 minutes before cutting.
- Garnish with additional basil.
Notes
If you would like to keep the rim of your pie from burning, place a pie shield over it when baking.
Nutrition
Calories: 320kcal | Carbohydrates: 24g | Protein: 11g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 26mg | Sodium: 537mg | Potassium: 245mg | Fiber: 2g | Sugar: 3g | Vitamin A: 727IU | Vitamin C: 11mg | Calcium: 290mg | Iron: 1mg