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Lighter End of Summer Tomato Pie



  • 2 large thinly sliced tomatoes
  • 12 (9x14 in) frozen sheets thawed phyllo dough
  • 1/2 cup shredded. (Can use Muenster cheese) reduced-fat Havarti cheese
  • 1/3 cup light mayonnaise
  • 2 tablespoons pesto
  • 2 tablespoons chopped basil leaves


Preheat the oven to 375 °F.

Place the tomato slices on sheets of double-lined paper towels. Cover the tomatoes with more paper towels and blot gently. Let stand 5 minutes.

Cover the sheets of phyllo with plastic wrap to keep them from drying out. Lay one sheet of phyllo across a 10-inch tart pan with a removable bottom and lightly spray with cooking spray. Repeat layering, alternating angles, with the remaining phyllo spraying each sheet lightly with cooking spray. Roll the edges in to make a rimmed edge.

Arrange the tomatoes on the phyllo, overlapping them slightly. Combine the cheese, mayonnaise, and pesto in a medium bowl until blended. Spread the mixture evenly over the tomatoes.Bake until edges of the phyllo are golden and the topping is browned and bubbly, about 30 minutes. Sprinkle with basil.