My green-thumb neighbors like to share produce with me. I return the delicious favor by baking tomato pies for all. Angela Benedict, Dunbar, West Virginia.
1.25 pound Heirloom tomatoes , cut into 1/4 inch slices
0.75 teaspoon Salt, divided
1.5 cup Shredded extra sharp cheddar cheese
0.75 cup All purpose flour
0.25 cup Cold butter, cubed
1 tablespoon Half and half cream
5 Bacon strips, cooked and crumbled
Filling
1 Package cream cheese, softened
0.5 cup Loosely packed basil leaves, thinly sliced
2 tablespoon Minced fresh marjoram
1.5 teaspoon Minced Fresh Thyme
0.5 teaspoon Garlic powder
0.125 teaspoon Coarsely ground pepper
Nutrition value
110
calories per serving
6 g Fat9 g Protein6 g Carbs4 g FiberOther
Current Totals
6 g Fat
9 g Protein
6 g Carbs
4 g Fiber
MacroNutrients
Carbs
6 g
Protein
9 g
Fiber
4 g
Fats
Fat
6 g
Vitamins & Minerals
Calcium
367 mg
Iron
4 mg
Vitamin A
725 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
39 mcg
Vitamin B12
0 mcg
Vitamin C
24 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
42 mg
Manganese
0 mg
Phosphorus
200 mg
Selenium
5 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
