We raised the ante on classic tomato pie with a sour cream crust studded with bacon, layers of colorful tomatoes, and plenty of cheese and herbs to tie it all together. For best results, seed the tomatoes and drain the slices before baking.
2 1/4 cups self-rising soft-wheat flour (such as White Lily)
1/2 cup freshly shredded Parmigiano-Reggiano cheese
1/2 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons fresh dill sprigs
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon apple cider vinegar
1 green onion, thinly sliced
2 teaspoons sugar
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons plain yellow cornmeal
How to Make It
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.
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.
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.
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.
Preheat oven to 425°. Stir together Cheddar cheese, next 10 ingredients, and remaining 1 tsp. salt in a large bowl until combined.
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.
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.
I have made this pie many, many times, usually for company (so I'm making at least two pies at once). We vary it according to our preferences but I love the basic foundation of this recipe. For example, we love roasting the sliced tomatoes (cherry are wonderful mixed in) on a parchment-lined baking sheet for 30-40 minutes so that the flavor is more intense and the water in the tomatoes is no longer an issue. Sometimes I do this the day before. I also only use 1/4 cup of mayo but add to it 1/2 cup of ricotta cheese before adding to the other ingredients. This gives the cheese mixture just enough body that it's easy to spread, and isn't so thin. Just adding more mayo makes it too rich and greasy. I also use pillsbury pie crust (only brand we can stomach) because I'm always in a rush. I sprinkle the pan with cornmeal before adding the crust, then sprinkle real bacon bits (just buy a good quality brand) on the bottom of the crust before adding other ingredients. I also replace the herbs with fresh basil so I don't have to fuss with all the different herbs and top the pie with crumbled goat cheese (often the herbed kind). I've always gotten rave reviews on the pies. I've also made it with puff pastry (more like a tart), but my family seems to like the pie crust a bit more.
Delicious! A little time consuming compared to some tomato pies that I have made, but worth the effort. LOVE the bacon studded crust. The only change I made was to use the herbs I had on hand instead of exactly as called for in recipe. Also, I didn't have a deep tart pan in the size called for, so I used a springform pan in the correct diameter and it worked fine. DEFINITELY seed the tomatoes.
This is definitely my family's favorite version of tomato pie. I have started cheating on the crust, though. I sprinkle crumbled pacon and parmesan on top of one refridgerated pie crust, and then I place the other on top. I roll them together to seal in the fillings and to flatten out a bit. I used a springform pan and then just trimmed down the extra crust. It is important to seed and salt the tomatoes and then to let it sit as the recipe suggests before slicing.
As other reviewers suggested, I seeded and allowed the tomatoes to drain fully. The recipe asks for the pie to sit an hour or two after baking. I let my pie sit for just over an hour, and there was still a touch of water left in the pie. Overall it was very delicious and I will make this again. Very easy.
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