Tomato Cheddar and Bacon Pie

Course: Appetizer / Lunch

Cuisine: American

Prep Time: 15

Cook Time: 30

Blind baking the pie crust: 20

Total Time: 1 5

Servings:

Calories: 299kcal

Author: Kris Longwell

Tomato Cheddar and Bacon Pie features a flaky homemade crust filled with juicy tomatoes, smoky bacon, sharp cheddar, and red onions for a savory pie perfect any time of year.

Print Recipe

Equipment

9-inch pie dish

Ingredients

1 pie dough
6 slices bacon thick cut, roughly chopped
3 large ripe tomatoes preferably heirloom, cut into ¼-inch slices
Salt and pepper
1 medium red onion thinly sliced
2 cups cheddar cheese shredded

Instructions

Preheat oven to 350°F.
Roll the dough out to 12 inches and fit it into the pie dish. Add a layer of parchment paper and top with pie weights, dried beans, or rice. Bake for 20 minutes. Remove the weights and parchment and allow the crust to cool for about 10 to 15 minutes.
1 pie dough
Meanwhile, cook the bacon in a skillet until crisp, and set aside to cool on paper towels.
6 slices bacon
Use a paper towel to pat the sliced tomatoes dry. Place a layer of tomato slices on the bottom of the pre-cooked crust and season with salt and pepper.
3 large ripe tomatoes, Salt and pepper
Top with a layer of onion slices and half of the cheese.
1 medium red onion, 2 cups cheddar cheese
Repeat this process.
Place the bacon over the top layer of onion and cheese.
Place in a 350°F oven and bake for 30 minutes. Cover with foil if the bacon starts to brown too much.
Remove from oven and place on a wire rack and allow to cool slightly.
Serve warm or at room temperature.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

To help prevent the dough from getting soggy, sprinkle the tomatoes with salt and let them rest for 15 to 20 minutes. Use a paper towel to wipe away excess liquid, and then season again with salt and pepper.

Homemade pie dough is wonderful, but store-bought works well, too.

Leftovers will keep covered on the counter for 1 to 2 days, and refrigerated for several days.

Nutrition