Description
A savory, low-carb Southern summer tomato pie with a cheesy almond crust and herbed mayo topping.
Ingredients
Scale
- Crust:
- 1¼ cups (3½ oz.) shredded Parmesan cheese
- ¾ cup (3 oz.) almond flour
- 1⁄3 cup (1¼ oz.) oat fiber*
- 1 egg
- 2 tbsp butter or coconut oil
- ¼ tsp salt
- Filling:
- 5 (1¼ lbs) large tomatoes, sliced
- 1⁄3 cup (2 oz.) finely slivered red onions
- ½ cup mayonnaise
- 1¼ cups (5 oz.) cheddar cheese, shredded
- ½ tsp dried oregano
- 1 tsp dried basil
Instructions
- Preheat oven to 375°F (190°C).
- Mix all crust ingredients until combined, then press into a pie dish to form a crust.
- Bake crust for 10-12 minutes until lightly golden. Let cool.
- Layer sliced tomatoes and onions over the crust.
- In a bowl, mix mayonnaise, cheddar cheese, oregano, and basil.
- Spread the mayo mixture evenly over the tomatoes and onions.
- Bake for 30 minutes until bubbly and golden on top.
- Let cool slightly before serving.
Notes
Use firm, ripe tomatoes and pat them dry to avoid excess moisture. Oat fiber adds structure without carbs.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
Keywords: keto, tomato pie, low carb, summer recipe, Southern comfort food