Saltines make a tasty crust in this healthier take on Southern tomato pie.
This crust is more about convenience than cutting calories.
While I love a good pie dough, sometimes I just cant be bothered.
Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
Cover with more paper towels, and press lightly.
Let stand 15 minutes.
Meanwhile, preheat oven to 350F.
Pulse crackers in a food processor into coarse crumbs, about 15 pulses.
Lightly coat a 12-inch ceramic or metal tart pan with cooking spray.
Firmly press cracker-crumb mixture evenly into bottom and up sides of pan.
Bake in preheated oven until toasted, 15 to 20 minutes.
Let cool 10 minutes.
Increase oven temperature to 425F.
Spread evenly on bottom of crust, and arrange tomatoes in a single, even layer over top.
Sprinkle with the remaining 1/4 cup Cheddar cheese.
Bake at 425F until golden brown, 25 to 30 minutes.
Let stand 10 minutes before slicing.
Garnish with basil, if desired.
