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Tomato, Cheddar, and Bacon Pie
Nearly three pounds of assorted large tomatoes get salted and drained before going into a sour cream-enriched crust made with self-rising soft-wheat flour and cold butter. Yellow cornmeal dusted on the bottom keeps the crust from going soggy under the filling. Eight strips of chopped bacon mix with extra-sharp cheddar, Parmigiano-Reggiano, mayonnaise, apple cider vinegar, and fresh dill. At 3½ hours total, including chilling time, this is a weekend project that serves 6.
Equipment
- Oven
- Pie dish
Ingredients
- 2¼ cups self-rising soft-wheat flour
- 1 cup cold butter, cut up
- 8 bacon slices, cooked and chopped
- ¾ cup sour cream
- 2¾ lb. assorted large tomatoes, divided
- 2 tsp. kosher salt, divided
- 6 oz. extra-sharp Cheddar cheese, shredded (about 1½ cups)
- 2 oz. Parmigiano-Reggiano cheese, grated (about ½ cup)
- ½ cup mayonnaise
- 1 large egg, lightly beaten
- 2 Tbsp. fresh dill sprigs
- 1 Tbsp. chopped fresh chives
- 1 Tbsp. chopped fresh flat-leaf parsley
- 1 Tbsp. apple cider vinegar
- 1 green onion, thinly sliced (about 2 Tbsp.)
- 2 tsp. sugar
- ¼ tsp. freshly ground black pepper
- 1½ Tbsp. plain yellow cornmeal
Instructions
- 1Combine the flour and cold butter in a stand mixer bowl. Cut the butter in with a pastry blender or fork until the pieces are the size of small peas. Transfer to the refrigerator to chill for 10 minutes. Keeping the butter cold is essential for a flaky crust.
- 2Mix the cooked, chopped bacon into the chilled flour mixture on low speed. Pour in the sour cream a quarter cup at a time, mixing just until the dough comes together after each addition.
- 3Turn the dough out onto a generously floured work surface. Dust the top with a little flour and knead three or four times, rolling it out into a 13-inch circle.
- 4Carefully transfer the rolled dough into a 9-inch fluted tart pan with a removable bottom. Press the pastry into the sides, trim away any overhang, and chill for 30 minutes.
- 5Slice two pounds of the tomatoes into quarter-inch rounds and scoop out the seeds. Arrange the slices in a single layer on paper towels, season with one teaspoon of kosher salt, and let them rest for 30 minutes to draw out excess moisture.
- 6Heat your oven to 425°F. In a large mixing bowl, combine the shredded cheddar, grated Parmigiano-Reggiano, mayonnaise, egg, fresh dill, chives, parsley, apple cider vinegar, sliced green onion, sugar, black pepper, and the remaining teaspoon of salt.
- 7Blot the salted tomato slices completely dry with fresh paper towels. Dust the bottom of the chilled pie crust with the yellow cornmeal. The cornmeal creates a barrier that prevents a soggy bottom.
- 8Spread a half cup of the cheese and herb mixture evenly over the bottom of the crust. Arrange half of the dried tomato slices over the cheese in slightly overlapping rows, then top with another half cup of the cheese mixture.
- 9Add another layer of the remaining dried tomatoes and the rest of the cheese mixture. Slice the final three-quarters of a pound of tomatoes into quarter-inch rounds and arrange them decoratively over the top of the pie.
- 10Bake the pie for 40 to 45 minutes, covering the edges with aluminum foil halfway through to stop the crust from burning. Remove from the oven and let the pie rest for one to two hours before slicing and serving.
Notes
- Prep: Always seed the tomatoes and let the slices drain thoroughly on paper towels to prevent a soggy crust.
- Make ahead: You can prepare the pie crust dough up to 2 days in advance and store it tightly wrapped in the fridge.
- Storage: Keep leftover pie in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm slices in a 350°F oven for 10 to 15 minutes to help the crust crisp back up.
Recipe Details
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