Tomato Pie

Enjoy this summertime favorite with juicy layers of fresh tomatoes, bacon, and mozzarella. This flaky, filling, and wonderfully delicious homemade pie is perfect warm or cold. Talk about an irresistible brunch or dinner side dish!

Course Side

Cuisine Southern

Prep Time 30

Cook Time 35

Total Time 1 5

Servings

Calories 561kcal

Author Imma

Ingredients

1½ pounds (680g) heirloom tomatoes
1 9-inch pie shell, unbaked
4-6 slices bacon, chopped
½ cup (55-60g) grated parmesan cheese
½ cup (112g) mayonnaise
1 teaspoon (5ml) lemon juice
½ teaspoon (.5-1g) minced thyme
½ teaspoon (2g) Creole seasoning
salt and pepper to taste
½ cup (50-60g) grated mozzarella cheese
¼-⅓ cup (24-30g) butter cracker crumbs (optional)
1 tablespoon (2g) fresh basil leaves, chiffonade for garnishing

Instructions

Preheat oven to 375℉ (190℃).
Core tomatoes, and then slice about ⅛ inch off the tops and bottoms of each tomato. Slice them into about ¼-inch-thick slices.
Line a baking sheet with a few paper towels, then place them in a single layer on the paper towel. Salt the tomatoes and set aside.
Line the bottom of the pie crust with parchment paper and add dried beans to ensure the bottom doesn't lift. Bake for 8-10 minutes in the preheated oven, remove from the oven, and let it cool. You don't want the pie crust to get too brown. Remove from the oven and set aside.
In a large, heavy sauté pan, cook the chopped bacon until brown and crispy for 5-6 minutes. Remove from pan and transfer to a paper towel to drain.
Mix parmesan cheese, mayonnaise, lemon juice, thyme, Creole seasoning, and salt and pepper to taste in a small mixing bowl.
Layer half of the tomatoes on the bottom of the crust. Spread the mayo mixture evenly across the tomatoes with an offset spatula, then add the bacon and mozzarella.
Place reserved tomato slices on top of the cheese. Sprinkle the top of the pie with crushed crackers if desired.
Reduce the heat to 350℉ (180℃) and bake for 35-40 minutes or until the edges turn golden brown and the tomatoes are softened. If the pie crust starts over-browning, cover the edges with aluminum foil.
Allow the pie to cool for 20 minutes before serving. Garnish with basil if desired. Use a well-sharpened knife to ensure nice, clean slices.

Notes

Any tomatoes will work as long as they're fresh and juicy. And since we're going by weight, there's no need to adjust the recipe. You can even use green tomatoes for an authentic Southern recipe.
Make your own Creole seasoning cheaper and better than store-bought.
Add more mozzarella cheese on top for extra cheesy richness.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition