Tomato Bacon Pie

Ingredients:

Crust:

2 ¼ cups self-rising flour

1 cup cold butter, cut up

6-8 bacon slices, cooked

2/3 cup sour cream

Filling:

2 pounds large tomatoes (assorted colors and sizes)

1 teaspoon kosher salt

1 cup cheddar cheese, shredded

½ cup Parmigiano cheese, shredded

½ cup mayonnaise

1 egg, beaten

2 tablespoons fresh dill, chopped

1 tablespoon chives, chopped

1 tablespoon flat-leaf parsley, chopped

1 tablespoon apple cider vinegar

1 green onion, thinly sliced

2 teaspoons sugar

SplenDishes Bourbon Bacon Salt

1 tablespoon yellow cornmeal

Directions:

To Make Crust:

Using a Cuisinart mixer, pulse flour and cold butter until mixture resembles small peas.

Add bacon to flour/butter mixture; pulse just until combined. Add sour cream, and pulse until dough forms.

Spoon mixture onto a floured surface; sprinkle lightly with flour, and knead 3 or 4 times, adding more flour as needed. Roll to a 13-inch round. Place dough in a 9-inch pie pan. Press dough into pan; trim off excess dough along edges. Chill 30 minutes.

To Make Filling:

Slice tomatoes into ¼ inch thick slices, and remove seeds. Place tomatoes in a single layer on paper towels and sprinkle with 1 tsp. salt. Let stand about 10 minutes.

Preheat oven to 425 degrees.

In a large bowl, combine cheeses, mayonnaise, egg, herbs, apple cider vinegar and sugar, until well combined.

Pat tomato slices dry with a paper towel. Sprinkle cornmeal over bottom of crust. Spread a thin layer of cheese mixture onto crust; layer with half of tomato slices in slightly overlapping rows. Top with ½ cup cheese mixture. Repeat layers, using remaining tomato slices and cheese mixture (save 1 layer of tomatoes for top). Arrange remaining tomatoes on top of pie.

Bake at 425 degrees for 40 to 45 minutes, protecting edges with foil during last 20 minutes to prevent excessive browning. Let stand 1 to 2 hours before serving.

Serves 6-8.

 


Shonali T.
Shonali T.

Author

Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at SplenDishes.com.



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