Description
This classic Tomato Pie recipe features a flaky refrigerated pie crust filled with layers of juicy, salted tomatoes, crispy bacon, sharp white cheddar cheese, and a flavorful mixture of mayonnaise, green onions, garlic, and fresh basil. Baked until golden and set, this savory pie is a perfect appetizer or light meal with vibrant garden flavors.
Ingredients
Scale
Crust
- 1 9-inch refrigerated pie crust
Tomato Layer
- 5 large ripe tomatoes
- 1 teaspoon kosher salt
Bacon & Cheese Mixture
- 6 slices bacon
- 2 cups freshly shredded sharp white cheddar cheese
- ¾ cup mayonnaise
- 3 green onions, chopped
- 2 cloves garlic, minced
- ¼ cup chopped fresh basil
Instructions
- Prepare the crust: Preheat the oven to 350°F. Roll out the pie crust and fit it into a 9-inch pie dish, pressing it firmly into the sides and bottom. Crimp the edges decoratively. Refrigerate the crust while preparing the filling.
- Salt the tomatoes: Slice the tomatoes into ¼-inch thick rounds. Lay them out in a single layer on paper towel-lined baking sheets. Sprinkle evenly with kosher salt and let them drain for 20 minutes to remove excess moisture.
- Bake the crust blind: Remove the crust from the refrigerator. Cover it with parchment paper or foil, pressing it gently into the crust sides and bottom. Fill with pie weights, dried beans, rice, sugar, or popcorn kernels to keep it flat. Bake for 15 minutes, then remove the weights and liner. Allow the crust to cool slightly.
- Cook the bacon: Cook the bacon until crisp using your preferred method (skillet, oven, or microwave). Drain on paper towels to remove excess grease. Chop the cooled bacon into small pieces.
- Mix the filling: In a bowl, combine chopped bacon, shredded cheddar cheese, mayonnaise, chopped green onions, minced garlic, and fresh basil. Stir thoroughly to evenly mix all ingredients.
- Assemble the pie: Pat the tomato slices dry with paper towels to remove residual moisture. Layer one-third of the tomato slices evenly over the crust. Spread half of the bacon and cheese mixture over the tomatoes. Repeat with another tomato layer and the remaining cheese mixture, topping with the final tomato layer.
- Bake the assembled pie: Bake the pie at 350°F for 40-45 minutes until the crust is golden brown and the filling is set. If the crust edges brown too quickly, cover them with foil halfway through baking to prevent burning.
- Cool and serve: Let the tomato pie cool for at least 20 minutes post-baking to allow the filling to set properly. Slice into 8 pieces and serve warm or at room temperature.
Notes
- Salting the tomatoes helps remove extra moisture to prevent a soggy pie.
- Blind baking the crust ensures a crisp bottom that won’t get soggy from the filling.
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- Use sharp white cheddar for the best flavor contrast with tomatoes.
- Cover edges of the crust with foil mid-bake if they brown too fast.
- Allowing the pie to cool before slicing helps maintain clean slices.
