Open-Face Fresh Tomato Pie With Smoked Gruyere

Course : Pies
Serves: 1 pie
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2 cups shredded or grated smoked Gruyere or Gouda cheese
2 Tablespoons flour
1 dash Nutmeg
1/2 cup thinly sliced green onion (include some green part)
1 Tablespoon butter or margarine -- melted (SEE NOTE)
4 medium ripe medium tomatoes -- peeled or unpeeled as desired, cored and cut into small pieces
1/2 package refrigerated pie crusts (1 crust) -- (15-ounce)
1 teaspoon salt and freshly ground black pepper to taste

Preparation / Directions:

In a small bowl, combine cheese, flour and nutmeg, mixing well; set aside. In a small heavy skillet, sauté onion in butter for about 2 minutes, or until crisp-tender, but not browned. prepare pie crust for baking according to package directions and fit into a 9-inch pie plate; flute edge of crust to form a standing ridge. Turn cheese-flour mixture into crust. Combine onion mixture and tomato pieces; spread mixture over cheese. Sprinkle salt and pepper over tomato mixture. Bake in a preheated moderate oven (375 degrees F) for 25 to 30 minutes, or until tomatoes are tender and cheese is melted. Serve warm or at room temperature. NOTE: May omit butter; liberally coat skillet with non-caloric vegetable cooking spray. VARIATION: Omit smoked Gruyere or Gouda cheese and nutmeg, substitute 2 cups crumbled feta cheese or feta with basil and tomatoes or garlic and herbs. May add about 1/4 cup snipped fresh basil or oregano leaves (stems removed) or 2 to 3 tablespoons dried basil or oregano to tomato mixture, if desired. 6 to 8 Servings


Nutritional Information:

159 Calories (kcal); 12g Total Fat; (65% calories from fat); 2g Protein; 12g Carbohydrate; 31mg Cholesterol; 117mg Sodium

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