Garden Tomato, Cheddar & Bacon Pie

Yield: 6-8

Author: Jessica Milnes

Print

With ImageWithout Image

Garden Tomato, Cheddar & Bacon Pie

Prep time: 30 MinCook time: 40 MinInactive time: 1 H & 15 MTotal time: 2 H & 25 M

When the garden tomatoes start coming in, I’m always looking for another way to use them, and this savory tomato pie is one worth making. Layers of fresh tomatoes, crispy bacon, sharp cheddar, and fresh herbs bake together in a flaky crust for a simple summer meal that really lets those garden tomatoes shine.

It’s rich, cheesy, a little smoky from the bacon, and especially good served warm with a fresh salad on the side.

Ingredients

• 1 9-inch pie crust, homemade or refrigerated
• 5–6 medium ripe tomatoes, sliced about 1/4-inch thick
• 1 teaspoon kosher salt, divided
• 8 slices bacon, cooked crisp and crumbled
• 2 cups freshly shredded sharp cheddar cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup finely chopped green onions
• 2 tablespoons chopped fresh basil, plus more for serving
• 1 tablespoon chopped fresh chives
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika

Instructions

1. Drain the tomatoes. Arrange the sliced tomatoes in a single layer on paper towels or a clean kitchen towel. Sprinkle lightly with salt and let them sit for about 20 minutes. Place another towel over the top and gently blot away as much moisture as possible.
2. Prepare the crust. Preheat the oven to 375°F. Fit the pie crust into a 9-inch pie plate. Prick the bottom several times with a fork and bake for about 10 minutes, just until the crust begins to set. Remove from the oven.
3. Make the cheese mixture. In a bowl, combine the cheddar, mayonnaise, sour cream, green onions, basil, chives, garlic powder, black pepper, smoked paprika, and about half of the crumbled bacon.
4. Layer the pie. Arrange half of the tomato slices over the bottom of the crust. Spoon half of the cheddar mixture over the tomatoes. Add the remaining tomatoes, followed by the remaining cheddar mixture.
5. Add the bacon. Sprinkle the remaining crispy bacon over the top.
6. Bake for 35–40 minutes, or until the filling is hot and bubbly and the crust is golden brown. If the edges of the crust begin browning too quickly, loosely cover them with foil.
7. Rest before slicing. Let the pie sit for at least 15 minutes before cutting. Sprinkle with a little additional fresh basil or chives before serving.

Notes

The biggest thing with a fresh tomato pie is getting some of that extra moisture out of the tomatoes first. Don’t skip salting and draining them. If you’re pulling tomatoes straight out of the garden, they can be especially juicy!