Southern Tomato Pie
Servings: 8 people
Calories: 412kcal
Southern Tomato Pie is the perfect summer dish. Use your favorite variety of fresh tomatoes, and cheeses....go with a wonderful pie crust, basil, and a touch of onion. Wow! Amazing!!
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Equipment
- baking pan with a baking rack
- 9-inch pie dish
- Pie weights or dried beans or rice
Ingredients
Pie Crust
For the Tomato Pie
- 3 lbs tomatoes sliced
- Kosher salt
- 4 slices bacon roughly chopped
- 1 small onion finely diced
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 egg
- 1 cup Cheddar cheese shredded
- 1 cup Gruyére cheese shredded
- ½ teaspoon ground black pepper
- ½ cup basil fresh, chopped
- ¼ cup oregano chopped
Instructions
- Preheat the oven to 425°F.
- Par-bake the pie crust: Place the pie dough in the pie dish. Now, line with parchment paper. Add weights, or 1 cup dried beans, or 1 cup dried rice on top. Bake for 15 minutes.1 pie crust
- Meanwhile, layer one (or two, if needed) baking sheets with paper towels. Place the sliced tomatoes on the paper towels and sprinkle salt over the tops of the tomatoes. Let them rest for 15 to 20 minutes.3 lbs tomatoes, Kosher salt
- Remove the pie from the oven, and then remove the parchment paper and weights. Let cool completely.
- Reduce the oven to 350°F.
- On a separate baking sheet with a rack, place all but 3 of the tomatoes and roast in the oven for 40 to 45 minutes. Hold the 3 tomatoes for topping the pie after assembling.
- Meanwhile, heat a medium-sized skillet over medium-high heat. Add the bacon and cook until just starting to crisp and the grease is being rendered.4 slices bacon
- Add the chopped onion and cook until translucent, about 4 to 5 more minutes. Use a slotted spoon to transfer to a plate lined with paper towels. Set aside.1 small onion
- Once the tomatoes are done roasting, remove from the oven and let cool for at least 20 minutes, still on the rack(s).
- Make the filling by mixing together in a medium bowl the mayonnaise, cooked bacon/onion mixture, Dijon mustard, egg, and both cheeses. Stir until completely combined.
- Add a thin layer of the filling to the par-baked pie crust. Use a knife to spread the filling.
- Next, using a spatula, carefully add a layer of the roasted tomatoes. Sprinkle freshly ground black pepper over the tomatoes.½ teaspoon ground black pepper
- Now, sprinkle half the fresh basil and fresh oregano on top of the tomatoes.½ cup basil, ¼ cup oregano
- Repeat this layering of filling, tomatoes, pepper and herbs. Add one more layer of the filling on top. Sprinkle more shredded cheese to cover any gaps.
- Add the three remaining tomatoes on top and sprinkle on a little more of the herbs.
- Bake for 40 minutes, until bubbly and lightly browned on top.
- Let rest for 1 hour (if served sooner, the filling will still be somewhat fluid). Serve warm or at room temperature.
Video
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
The tomatoes are somewhat fragile after roasting. Carefully use a small spatula (and your hands) to transfer them from the baking rack to the pie.
In the video, we used a combination of Fontina and Cheddar; we also enjoy a combination of Gruyére and Cheddar. Go with your favorite melting cheese(s), and you can't go wrong.
The pie can be assembled up to a day in advance, refrigerated (covered), and then baked the next day.
Leftovers will keep in an air-tight container in the fridge for 4 to 5 days. Let it come to room temperature before serving. Gently reheat in the microwave, if desired.
Nutrition
Calories: 412kcal | Carbohydrates: 20g | Protein: 14g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 66mg | Sodium: 497mg | Potassium: 521mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1865IU | Vitamin C: 24mg | Calcium: 323mg | Iron: 2mg