A couple of years ago Jean Elizabeth sent me the recipe for Tomato Pie from Southern Living. I’ve wanted to make it from the moment I read it, but never got around to it till last week.
The recipe was worth the wait even though it took me most of the day to put it together.
You can see and print the original recipe here. Southern Living suggests making a Parmesan buttermilk pie crust. I’m sure it is delicious, but I made my usual pie crust to try and save a little time.
For the filling you’ll need:
- 3 lbs. assorted medium to large heirloom tomatoes
- 1 tsp. kosher salt, divided
- 6 thick-cut bacon slices, diced (I used regular bacon)
- 2 large shallots, chopped (I used onions)
- 2 garlic cloves, finely chopped (2 tsp.)
- 6 oz. aged extra-sharp white Cheddar cheese, grated (about 1 1/2 cups)
- 1/2 cup mayonnaise
- 1/2 cup chopped fresh basil
- 1/4 cup thinly sliced fresh chives
- 1 Tbsp. Dijon mustard
- 1 large egg
- Fresh basil leaves
- Minced fresh chives
You’ll need a blind baked pie shell to hold the tomato pie. And the recipe calls for pepper in the directions but didn’t list it in the ingredients.
Preheat oven to 400°F. Cut tomatoes into ½-inch-thick slices. Place about 7 or 8 slices (enough to cover top of pie) on a baking sheet lined with paper towels, and sprinkle with ¼ teaspoon of the salt. Cover with additional paper towels, and reserve.
Arrange remaining tomatoes in a single layer on a lightly greased wire rack set on a large baking sheet. Sprinkle with ½ teaspoon of the salt. Bake in preheated oven until wilted and slightly dried out, 40 to 45 minutes. Cool completely, about 1 hour.
Cook bacon in a skillet over medium-high until fat is beginning to render, 4 to 5 minutes. Add chopped shallots, and cook until bacon is crisp and shallots are caramelized, 6 to 7 more minutes. Stir in garlic; cook until fragrant, about 1 minute. Using a slotted spoon, transfer bacon mixture to a plate lined with paper towels to drain. Cool 20 minutes.
Stir together cheese, mayonnaise, basil, chives, Dijon, and egg until combined. Sprinkle with pepper and remaining ¼ teaspoon salt. Fold in bacon mixture.
Gently spread a third of cheese mixture onto cooled crust; layer with half of the roasted tomato slices in slightly overlapping pattern.
Spread another third of cheese mixture on top of tomato slices. Repeat with remaining roasted tomato slices and cheese mixture. Top with reserved sliced fresh tomatoes, pressing filling gently into crust. If the crust begins to brown too quickly you might need to cover it with foil, but I didn’t need to in my oven.
Bake in preheated oven until filling is set, 40 to 45 minutes. Transfer to a wire rack, and let stand 1 hour before serving. Sprinkle with basil and chives.
The tomato pie was a hit with everyone!
Last night’s video: Matt Got Monkey-ed || Finally Digging Our Potatoes.
Tipper
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