Tomato, Cheddar, and Bacon Pie
An improved version of the classic tomato pie.
Ingredients
Step 1
Prepare Crust: Place flour in bowl of a heavy-duty electric stand mixer; cut in cold butter with a pastry blender or fork until mixture resembles small peas. Chill 10 minutes.
Step 2
Add bacon to flour mixture; beat at low speed just until combined. Gradually add sour cream, 1/4 cup at a time, beating just until blended after each addition.
Step 3
Spoon mixture onto a heavily floured surface; sprinkle lightly with flour, and knead 3 or 4 times, adding more flour as needed. Roll to a 13-inch round. Gently place dough in a 9-inch fluted tart pan with 2-inch sides and a removable bottom. Press dough into pan; trim off excess dough along edges. Chill 30 minutes.
Step 4
Meanwhile, prepare Filling: Cut 2 lb. tomatoes into 1/4-inch-thick slices, and remove seeds. Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 30 minutes.
Step 5
Preheat oven to 425°. Stir together Cheddar cheese, next 10 ingredients, and remaining 1 tsp. salt in a large bowl until combined.
Step 6
Pat tomato slices dry with a paper towel. Sprinkle cornmeal over bottom of crust. Lightly spread 1/2 cup cheese mixture onto crust; layer with half of tomato slices in slightly overlapping rows. Spread with 1/2 cup cheese mixture. Repeat layers, using remaining tomato slices and cheese mixture. Cut remaining 3/4 lb. tomatoes into 1/4-inch-thick slices, and arrange on top of pie.
Step 7
Bake at 425° for 40 to 45 minutes, shielding edges with foil during last 20 minutes to prevent excessive browning. Let stand 1 to 2 hours before serving.
Step 1
Let stand 1 to 2 hours before serving.
Step 2
Bake at 425° for 40 to 45 minutes.
Step 3
Preheat oven to 425°.
Step 4
Cut remaining tomatoes into 1/4-inch-thick slices, and arrange on top of pie.
Step 5
Lightly spread 1/2 cup cheese mixture onto crust; layer with half of tomato slices in slightly overlapping rows. Spread with 1/2 cup cheese mixture. Repeat layers, using remaining tomato slices and cheese mixture.
Step 6
Stir together ingredients in a large bowl until combined.
Step 7
Pat tomato slices dry with a paper towel.
Step 8
Let tomatoes sit.
Step 9
Place tomatoes in a single layer on paper towels; sprinkle with salt.
Step 10
Prepare Filling: Cut tomatoes into 1/4-inch-thick slices, and remove seeds.
Step 11
Sprinkle cornmeal over bottom of crust.
Step 12
Let dough chill.
Step 13
Press dough into pan; trim off excess dough along edges.
Step 14
Gently place dough in a 9-inch fluted tart pan with 2-inch sides and a removable bottom.
Step 15
Roll to a 13-inch round.
Step 16
Spoon mixture onto a heavily floured surface; sprinkle lightly with flour, and knead 3 or 4 times, adding more flour as needed.
Step 17
Gradually add sour cream, 1/4 cup at a time, beating just until blended after each addition.
Step 18
Add bacon to flour mixture; beat at low speed just until combined.
Step 19
Chop cooked slices of bacon.
Step 20
Cook bacon
Step 21
Let crust chill.
Step 22
Prepare Crust: Place flour in bowl of a heavy-duty electric stand mixer; cut in cold butter with a pastry blender or fork until mixture resembles small peas.
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