Main Dishescountryliving5.0
Southern Tomato Pie with Bacon
This may be the hands-down best way to use heirloom tomatoes.
👥 6 Servings⏱️ Prep & Cook: 4h 30m⏳ Prep: 1h 30m👤 Christopher Michel📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- saucepan
- baking sheet
- colander
- bowl
📝 Preparation Steps
1
Preheat oven to 400°F. On a lightly floured work surface roll pie dough to a 12-inch round. Gently fit dough in a 9-inch pie pan. Trim edges to 1 inch; turn overhang under and crimp. Line dough with a large piece of parchment paper and fill with pie weights, dried beans, or rice. Bake until edges are set, about ⏱️ 30 minutes. Carefully remove pie weights and cool completely on a wire rack.
2
Reduce oven to 375°F. Melt butter in a medium saucepan over medium-low heat. Add onion and baking soda. Cook, stirring occasionally, until golden brown, 14 to ⏱️ 16 minutes.
3
Meanwhile, chop half the tomatoes into 1/2-inch pieces. Toss together chopped tomatoes, sugar, and salt in a colander and let drain, about ⏱️ 30 minutes. Thinly slice the remaining tomatoes (1/8- to 1/4-inch-thick) and place in a single layer on a rimmed baking sheet. Sprinkle with thyme, oil, and salt. Roast until slightly dried and starting to wrinkle, 25 to ⏱️ 30 minutes.
4
Reserve 3 to 4 sliced roasted tomatoes. Combine onions, both batches of tomatoes, basil, and bacon in a bowl. Stir together mayonnaise, Parmesan, and Asiago in a second bowl. Spoon tomato mixture into parbaked crust. Top with mayonnaise mixture and reserved tomatoes. Season with pepper.
5
Bake until cooked through and golden brown in center, 25 to ⏱️ 30 minutes, shielding edges halfway through if necessary. Serve warm or at room temperature.
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