Tomato Pie
Tomato Pie contains 17g protein and 405 calories per serving across 8 servings — a lower-protein dish best used as a side component. Quick stovetop prep yields multiple portions for batch cooking. Pair this with lean proteins to round out your plate without doubling cooking effort.
Ingredients
- •Tomato
- •½ Tsp Salt (Divided, $0.01)
- •Olive oil(5g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Mayonnaise, Regular(120g)
- •Cheese, Ricotta, Whole Milk(120g)
- •Cheddar Cheese(480g)
- •Parmesan Cheese(60g)
Grated Parmesan — the shelf-stable canister is fine for cooking.
- •Egg, Whole, Large
- •Cayenne Pepper, Ground(1g)
- •Garlic
- •¼ Tsp Black Pepper (Freshly Cracked, $0.04)
- •Basil, Fresh(30g)
- •Puff Pastry Dough, Frozen, Thawed
Instructions
- 1Preheat your oven to 375°F and slice 6 Roma tomatoes into ¼-inch thick slices.***
- 2Sprinkle tomatoes with 1/8 tsp of salt and a drizzle of olive oil and roast on a parchment-lined baking sheet for 20 minutes until wilted but not browned. The goal is to concentrate the flavors and get some of the moisture out. (If they are particularly juicy after coming out of the oven, pat them dry with a clean paper towel.)
- 3Whisk together the mayonnaise and ricotta cheese. Set aside.
- 4Add shredded cheddar cheese, shredded Parmesan cheese, 1 egg, cayenne pepper, minced garlic cloves, black pepper, the remaining salt, and fresh minced basil (if using) to the bowl with the mayo and ricotta cheese. Mix until well combined.
- 5Roll out puff pastry between 2 sheets of parchment paper to about 10x10”. Remove parchment paper and drape over a 9-inch glass pie pan.
- 6Fill bottom with half of the cheese mixture, then alternate tomatoes and cheese mixture until both are used up (I had 2 layers of each). Finish with the last of your sliced tomatoes on top.
- 7Fold the corners of the puff pastry sheet over the top of the pie. You don't have to make the crust look perfectly symmetrical. I think it adds to the rustic appeal of this super easy savory tomato pie.
- 8In a small bowl, gently scramble the second egg to create an egg wash. Brush the egg wash all over the visible parts of the puff pastry crust. This will help give it a golden color and create a nice shine.
- 9Turn the temperature of your oven up to 400°F (this is important to ensure the filling cooks through). Once preheated at the higher temperature, bake for 20-25 min or until crust is puffy and golden. Let cool for 15-20 min before cutting to allow the filling to set.****
Nutrition — Per Serving
405
calories
17g
protein
36g
fat
- Carbohydrates
- 4g
- Saturated fat
- 15.3g
- Sodium
- 639 mg
- Dietary fiber
- 0.1g
8 servings per batch · ~102g each
Macro data sourced from USDA FoodData Central
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How much protein does Tomato Pie have per serving?
Each serving contains 17g of protein and 405 calories with 36g fat and 4g carbs. The high fat content and minimal carbs create a keto-compatible macro profile with moderate protein per serving.
How long does Tomato Pie take to prep?
This quick prep recipe yields 8 servings on the stovetop, making it one of the largest batch sizes available for maximizing meal prep efficiency. A single cooking session provides over a week of prepared portions.
Is Tomato Pie good for fat loss?
At 405 calories per serving with only 4g carbs and 17g protein, this recipe is moderate in protein density and better suited as a supplemental meal rather than a primary fat loss option. The high fat content can contribute to satiety but requires pairing with higher-protein sides to meet daily protein targets during fat loss phases.
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