Tomato, Cheddar, and Bacon Pie

Tomato, Cheddar, and Bacon Pie

An improved version of the classic tomato pie.

Adapted from Southern Living

Ingredients

Metric System
Servings
  • 2.8 lb tomato
  • 2 tsp salt
  • 2 cup cheese
  • 4 oz mayonnaise
  • 1 egg
  • 2 tbsp dill
  • 3 tsp chives
  • 3 tsp parsley
  • 3 tsp vinegar
  • 1 scallion
  • 2 tsp sugar
  • 0.3 tsp black pepper
  • 1.5 tbsp cornmeal
  • 6 oz sour cream
  • 8 slice bacon
  • 1.1 pt flour
  • 8 oz butter
  • 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.

  • 0.75 lb tomato
  • 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.

  • 1 tsp salt
  • 1.5 cup cheese
  • 0.5 cup mayonnaise
  • 1 egg
  • 2 tbsp dill
  • 1 tbsp chives
  • 1 tbsp parsley
  • 1 tbsp vinegar
  • 1 scallion
  • 2 tsp sugar
  • 0.25 tsp black pepper
  • 0.5 cup cheese
  • 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.

  • 1 tsp salt
  • Step 10

    Prepare Filling: Cut tomatoes into 1/4-inch-thick slices, and remove seeds.

  • 2 lb tomato
  • Step 11

    Sprinkle cornmeal over bottom of crust.

  • 1.5 tbsp cornmeal
  • 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.

  • 0.75 cup sour cream
  • 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

  • 8 slice 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.

  • 2.25 cup flour
  • 1 cup butter
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