A couple of weeks ago my grandma and I were out running errands when we decided to stop at this well known place here in Austin called Kerbey Lane. They are famous for their unique twists on classic foods. As an added perk, they generally pride themselves on using organic and locally grown items in their kitchen.
As luck would have it, we happened to go in the middle of tomato season! While paroosing the ‘Tomato Menu’ I came across an interesting looking item that was marked as ‘Limited Quantity due to Popularity’… so of course that’s what I had to order. Tomato Pie!
I had never heard of tomato pie before, and nor had my grandmother. Which is a little odd considering… as it turns out, tomato pie is a pretty classic southern dish. The tomato pie was out of this world amazing. Amidst chowing down, I attempted to figure out what it was that was making up the white layer over the top of the tomatoes. Egg whites? No. I knew there was some feta in there… but what else?
Once I got home, I quickly began my research, wanting put together a lighter version of what I had delighted in. That was then that I realized the white layer on top actually consisted traditionally of a mix of mayonnaise and cheese. Eek! Of course, Kerbey Lane had to throw their own little twist on the classic dish by using fire roasted local tomatoes, feta, and kalamata olives.
In my past experiences, I have found that substituting greek yogurt for part of the mayonnaise in a recipe usually does pretty well as a healthier alternative. You just have to be mindful of not swapping too much of it out, or else you’ll loose the flavor you’re looking for entirely. I also used canned tomatoes for a few different reasons, namely ease. I wanted that fire-roasted taste, without having to heat up my kitchen and roast them myself.
What can I say? I’m lazy today!
The tomato pie turned out amazing. My mom was nearly moaning with each bite she took, saying, 'Oh my god, Amanda... this is sooo good.'
Needless to say, we'll be having this again very soon.
Skinny Tomato Pie
Servings: 8 • Size: 1 Slice • Calories: 234.7 • Fat: 16.6 g • Carb: 16.5 g • Fiber: 2.5 g • Protein: 7.8 g • Sugar: 3.4 g • Sodium: 567.4 mg
2 (14.5 oz.) Cans Roasted Tomatoes, Diced
1 (14.5 Oz.) Cans No Salt Added Tomatoes, Diced
1 Pie Shell, Prepared/Baked (I used a refrigerated 'ready-bake' crust.)
1/2 C. Green Onions, Sliced
Salt & Pepper to Taste
2/3 C. Light Mayonnaise
3/4 C. Reduced Fat 2% Sharp Cheddar Cheese, Shredded
1/3 C. Plain Fat Free Greek Yogurt
1/4 C. Reduced Fat Feta, Crumbled
1/4 C. Kalamata Olive Pieces, Pitted
Preheat the oven to 400 degrees F.
Place the tomatoes into a colander in the sink and allow to drain for about 10 minutes.
Once the tomatoes have drained, transfer them into the bottom of the pie shell and sprinkle with green onions and salt and pepper to taste. Set aside.
In a medium bow, mix together the mayo, cheese, and greek yogurt.
Spread the mixture over the top of the tomatoes
Sprinkle with feta and olives over the top.
Bake for 20-30 minutes or until the top of the cheese has browned a little and the contents are hot and bubbling.
Remove from the oven and allow to cool slightly.
Cut and serve warm. Enjoy!