Slab Tomato Pie

Prep 20 min
Total 50 min
Ingredients 5
Servings 12

This delicious slab tomato pie combines fresh Roma tomatoes, basil pesto and Parmesan cheese, which is a great way to use an abundance of late-summer tomatoes.

By Pillsbury Kitchens

Updated June 22, 2017

Make with

Pillsbury Pie Crust

Ingredients

1

box Pillsbury™ refrigerated pie crust, softened as directed on box
1

container (7 oz) refrigerated basil pesto
4

medium plum (Roma) tomatoes, cut into 1/4-inch slices
1/3

cup shredded Parmesan cheese
2

tablespoons chopped fresh basil leaves, if desired

Steps

1

Heat oven to 400°F. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
2

Fit crust into ungreased 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust underneath and slightly on top edges of pan; poke bottom and sides of crust with fork. Bake 10 to 13 minutes or until light golden brown; remove from oven, and cool 5 minutes.
3

Spread pesto on partially baked crust. Place tomato slices on top of pesto layer. Bake 7 to 10 minutes or until tomatoes are heated through. Sprinkle with Parmesan cheese. Bake 1 to 2 minutes or until cheese is melted.
4

Before serving, garnish with chopped fresh basil.

Roma tomatoes can vary in size. Try to select tomatoes of the same size for the best look.
A side salad with a drizzle of balsamic vinaigrette dressing is a great addition to this slab pie.