Tomato Pie - The Curb Market
655
post-template-default,single,single-post,postid-655,single-format-standard,qode-quick-links-1.0,ajax_fade,page_not_loaded,,qode-title-hidden,qode_grid_1300,footer_responsive_adv,qode-theme-ver-11.1,qode-theme-curb market,wpb-js-composer js-comp-ver-5.1.1,vc_responsive

Tomato Pie

Nothing says “Summer” like a homemade Tomato Pie!

Serves 8 to 10

What You Need

Ingredients

  • 1  pie dough, homemade or store-bought
  • 6 slices bacon
  • 1 1/2 pounds red tomatoes, ripe, thickly sliced
  • 1/2 teaspoon kosher salt
  • 3 tablespoons fresh basil leaves  – chopped
  • 3 ounces shredded sharp cheddar cheese (about 3/4 cup)
  • 1/2 cup mayonnaise
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup butter cracker crumbs (about twelve 3/4-inch crackers), such as Ritz

Instructions

  1. Preheat the oven and roll out the pie crust. Arrange a rack in the middle of the oven and heat to 350°F. Roll out the pie dough to an 11-inch round, then transfer to a 9-inch glass or ceramic pie plate.
  2. Crimp the edges of the crust. Roll the edges of the dough about 1/2 inch over on itself, then crimp or flute. Refrigerate while the oven heats.
  3. Blind bake the pie crust for 20 minutes. Line the chilled pie shell with parchment paper, then fill with dried beans or pie weights. Bake for 20 minutes.
  4. Cook the bacon until crisp. While the pie crust bakes, place the bacon in a large cast iron skillet over medium-high heat and cook until crisp, 8 to 12 minutes. Remove from the pan to paper towels to drain.
  5. Cool the pie crust. Place the crust on a wire rack and carefully remove the parchment and beans or weights. Set aside to cool while assembling the rest of the filling ingredients.
  6. Salt the tomatoes and chop the bacon. Arrange the tomato slices in a single layer on a double layer of paper towels and sprinkle with salt. Finely chop the crisped bacon. Pat the tomatoes dry with another double layer of paper towels.
  7. Layer the tomatoes, bacon, and basil in pie shell. Reserve 3 to 4 slices of tomato for the top of the pie. Arrange 1/3 of the remaining tomato slices evenly in the pie shell. Sprinkle with 1/3 of the bacon and 1/3 of the basil. Continue layering the tomatoes, bacon, and basil for a total of 3 layers.
  8. Top the tomatoes with the mayo and cheese. Place the cheese, mayo, and pepper in a small bowl and stir to combine. Spread the cheese mixture on top of the tomatoes in an even layer.
  9. Sprinkle with the cracker crumbs and reserved tomato slices. Sprinkle with the cracker crumbs, then place the reserved tomatoes on top.
  10. Bake for 40 to 45 minutes. Bake until the pie is golden-brown and bubbly, 40 to 45 minutes.
  11. Cool for 15 minutes before slicing. Remove the pie to the wire rack and cool at least 15 minutes before slicing. Serve hot or at room temperature.

Recipe Notes

Make ahead: The pie shell and bacon can be blind baked and cooked up to 2 days in advance. Loosely wrap the pie shell and refrigerate it and the bacon after cooling.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Recipe/Photos Meghan Splawn.

No Comments

Post A Comment