My green-thumbed neighbors like to share produce with me. I return the delicious favor by baking tomato pies for all. —Angela Benedict, Dunbar, West Virginia
Heirloom Tomato Pie
Watch How to Make Heirloom Tomato Pie
Heirloom Tomato Pie
Prep Time
25 min
Cook Time
55 min
Yield
8 servings
Ingredients
- 1-1/4 pounds heirloom tomatoes (about 4 medium), cut into 1/4-inch slices
- 3/4 teaspoon salt, divided
- 1-1/2 cups shredded extra-sharp cheddar cheese
- 3/4 cup all-purpose flour
- 1/4 cup cold butter, cubed
- 1 to 2 tablespoons half-and-half cream
- 5 bacon strips, cooked and crumbled
- FILLING:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup loosely packed basil leaves, thinly sliced
- 2 tablespoons minced fresh marjoram
- 1-1/2 teaspoons minced fresh thyme
- 1/2 teaspoon garlic powder
- 1/8 teaspoon coarsely ground pepper
Directions
- Preheat oven to 350°. Place tomato slices in a single layer on paper towels; sprinkle with 1/2 teaspoon salt. Let stand 45 minutes. Pat dry.
- Meanwhile, place cheese, flour and remaining salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add just enough half-and-half to form moist crumbs. Press dough onto bottom and up side of an ungreased 9-in. fluted tart pan with removable bottom. Gently press bacon into dough. Bake 20-22 minutes or until light brown. Cool on a wire rack.
- In a large bowl, beat cream cheese, herbs and garlic powder until blended. Spread over crust. Top with tomato slices; sprinkle with pepper. Bake 35-40 minutes longer or until edge is golden brown and tomatoes are softened. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts
1 piece: 322 calories, 25g fat (14g saturated fat), 71mg cholesterol, 590mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 10g protein.
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