Heirloom Tomato Pie Recipe
Heirloom Tomato Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My green-thumb neighbors like to share produce with me. I return the delicious favor by baking tomato pies for all. —Angela Benedict, Dunbar, West Virginia
Recommended: Fresh Basil Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Bake: 35 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Bake: 35 min. + cooling

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 cream to form moist crumbs. Press dough onto bottom and up sides 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 edges are golden brown and tomatoes are softened. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
Originally published as Heirloom Tomato Pie in Simple & Delicious June/July 2015

Nutritional Facts

1 slice: 320 calories, 25g fat (14g saturated fat), 74mg cholesterol, 603mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 11g protein.

  • 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
  1. 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.
  2. 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 cream to form moist crumbs. Press dough onto bottom and up sides 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.
  3. 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 edges are golden brown and tomatoes are softened. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
Originally published as Heirloom Tomato Pie in Simple & Delicious June/July 2015

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