Tomato, Cheddar, And Bacon Pie Recipe

Name: Tomato, Cheddar, And Bacon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 2 1/4 cups self-rising soft-wheat flour (such as White Lily); 1 cup cold butter, cut up; 8 cooked bacon slices, chopped; 3/4 cup sour cream; Filling; 2 3/4 pounds assorted large tomatoes, divided; 2 teaspoons kosher salt, divided; 1 1/2 cups (6 oz.) freshly shredded extra-sharp Cheddar cheese; 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

Servings: persons

Crust
2 1/4 cups self-rising soft-wheat flour (such as White Lily)
1 cup cold butter, cut up
8 cooked bacon slices, chopped
3/4 cup sour cream
Filling
2 3/4 pounds assorted large tomatoes, divided
2 teaspoons kosher salt, divided
1 1/2 cups (6 oz.) freshly shredded extra-sharp Cheddar cheese
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

1
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.
2
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.
3
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.
4
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.
5
Preheat oven to 425u00b0. Stir together Cheddar cheese, next 10 ingredients, and remaining 1 tsp. salt in a large bowl until combined.
6
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.
7
Bake at 425u00b0 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.

2371

kcal

Calories

183

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Crust, 2 1/4 cups self-rising soft-wheat flour (such as White Lily), 1 cup cold butter, cut up, 8 cooked bacon slices, chopped, and more.

Yes, Tomato, Cheddar, And Bacon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tomato, Cheddar, And Bacon Pie

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