Tomatoes are a fruit, sure, but no one would think to put them in a pie… right? Well, turns out that even the most savory of fruits can benefit from a little baked goodness! Fresh Heirloom Tomato Pie bakes the tomatoes to unlock their natural sweetness and tenderness, a perfect complement to the creamy, tangy, herbaceous pie filling! Even the crust is just full of fun surprises, such as crisp bacon crumbles and sharp cheddar baked right into its crumbly deliciousness! Oh yes, Fresh Heirloom Tomato Pie doesn’t just prove tomatoes belong in pies, it proves that they should be served in pie form all the time!
Ingredients
For the pie:
- 1 1/4 pounds heirloom tomatoes, cut into 1/4-inch slices
- 3/4 teaspoon salt, divided
- 1 1/2 cups extra-sharp cheddar cheese, shredded
- 3/4 cup all-purpose flour
- 1/4 cup cold butter, cubed
- 1-2 tablespoons half-and-half cream
- 5 strips bacon, cooked and crumbled
For the filling:
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup basil leaves, thinly sliced and loosely packed
- 2 tablespoons fresh marjoram, minced
- 1 1/2 teaspoons fresh thyme, minced
- 1/2 teaspoon garlic powder
- 1/8 teaspoon coarsely ground pepper
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Place the tomato slices in a single layer on paper towels and sprinkle them with 1/2 teaspoon of the salt.
Step 3 –Allow the tomatoes to rest and weep away their moisture for 45 minutes before patting them dry.
Step 4 –While the tomatoes rest, place the cheese, the flour, and the remaining salt in a food processor and pulse until blended.
Step 5 –Add the butter and pulse until the butter is about pea-sized.
Step 6 –While pulsing, add just enough of the half-and-half to transform the flour mixture into moist crumbs.
Step 7 –Press the dough onto the bottom and up the sides of an ungreased 9-inch fluted tart pan with a removable bottom.
Step 8 –Gently press the bacon into the dough and bake until the crust is light brown, about 20-25 minutes.
Step 9 –Let the pie crust cool on a wire rack, about 15 minutes.
Step 10 –In a large bowl, beat the cream cheese, the basil, the marjoram, the thyme, and the garlic powder until blended.
Step 11 –Spread the filling mixture over the cooled crust.
Step 12 –Top the filling with the tomato slices and sprinkle them with the pepper.
Step 13 –Bake until the edges are golden brown and the tomatoes are softened, about 35-40 minutes.
Step 14 –Allow the pie to cool on a wire rack.
Step 15 –Serve.
