2 large tomatoes, thinly sliced
12 (9 x 14 – inch) sheets frozen phyllo dough, thawed
1/2 cup shredded reduced-fat Havarti or Muenster cheese
1/3 cup light mayonnaise
2 tablespoons prepared pesto
2 tablespoons chopped fresh basil
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.
Lightened Up recipe courtesy of the Deen Brothers and the Paula Deen Test Kitchen
*Original recipe photographed, not the lighter version.
Nutritional Information (Per Serving):
Per Serving (1/8th of pie): 140 Cal; 5 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 18 g Carb; 1 g Fiber; 2 g Sugar; 92 mg Calcium; 1 mg Iron; 213 mg Sodium; 6 mg Cholesterol
Original Recipe by Paula Deen: Tomato Pie
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen
Prep Time: 15
Cook Time: 30