Parmesan Tomato Pie - cooking recipe

Ingredients

1 recipe pastry for a 9-inch single pie crust
1/2 cup grated Parmesan cheese
2 large tomatoes, seeded and sliced
3 tablespoons all-purpose flour
1 sweet onion (such as Vidalia(R)), minced
1/2 cup chopped fresh basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup grated Parmesan cheese, divided
1/2 cup Dijon mustard
1/4 cup mayonnaise

Preparation

Preheat oven to 400 degrees F (200 degrees C).
Press pie crust pastry into a 9-inch pie pan; sprinkle with 1/2 cup Parmesan cheese. Dip tomato slices in flour, coating both sides. Arrange a layer of coated tomato slices atop the Parmesan cheese. Top with half the onion, half the basil, half the salt, and half the black pepper. Repeat layering with 1/2 cup Parmesan cheese and remaining tomatoes, onion, basil, salt, and black pepper, ending with 1/2 cup Parmesan cheese.
Stir mustard and mayonnaise together in a bowl. Spread over Parmesan cheese layer.
Bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.