This past Saturday, if you haven’t already figured out, I went to Pepper Place Farmer’s Market. Farmer’s Markets are obviously an addiction for me. I could be a Farmer’s Market Hoarder. Because I want everything. And I mean EVERYTHING. I’ve bought cutting boards, bowls, jewelry, fruits, vegetables, cheeses, BBQ…pretty much anything I’m in the mood for at the time! Last post, it was strawberries. Before that it was honey. And this week, I just couldn’t make up my mind! Clearly….
But one thing that was very clear to me was that I wanted some tomatoes. And what a week to want them. They were just gorgeous! Heirlooms, Clusters, Beefsteaks, Cherry, Green…they were everywhere! Swoon!
Now I just had to figure out what to make! I always make BLT’s. I mean who doesn’t?!?! But I wanted more! So the longer I walked around “sampling” the market with my The Home T Tote Bag (Seriously go check them out), it dawned on me. Tomato Pie. With Bacon. And Caramelized Onions. And GOAT CHEESE. Ahhh…this was going to be good. And it seriously was.
This is really an easy dish to make. And one that is so versatile you can eat it for breakfast, brunch, lunch or dinner. Take it to a picnic, serve it at a party or a reunion! It’s really just good anytime!
First thing to get started. Slice your tomatoes about 1/4″ thick into a colander. I used a combination of Beefsteak & Cluster. You use whatever kind is in season and looks the best from your market. Lightly salt & pepper them and let drain of any excess juice and seeds for at least 30 minutes. You don’t want the pie to be soggy, and this will help.
While you are letting those tomatoes sit, prepare your other ingredients. Slice your onions, chiffonade your basil, prepare your pie crust & chop your bacon. If you have forgotten…click here for the easiest way to prepare bacon and always have some ready to go! For the pie crust, I wanted to keep it simple this time. So I used a Pillsbury Refrigerated Pie Crust. All you have to do is place it in your pie plate and then pre-bake it for 10 minutes. Simple as that. If you want a homemade pie crust…you can click here for my homemade version from my Aunt Inez. Either way will work just fine.
While your pie crust is baking and cooling, you need to caramelize your onions. Melt your butter in a sauté pan. Once its frothy, add your onions and sauté for about 20 minutes. Don’t stir these too often. Just enough so that they aren’t sticking to the pan. You want them to be a rich, warm & brown in color.
Once the onions are done and the pie crust cooled, it’s time to start layering the ingredients for the pie! Start with your tomatoes. You want these in a single layer barely overlapping each other. Next, add your onions and bacon. About half of each. Then spread out your herbs, shredded parmesan, pinches of goat cheese and mozzarella. About a 1/2 for each layer.
Continue with another layer of tomatoes and pinches of goat cheese & mozzarella. This is where I mixed together an egg, mayo, apple cider vinegar, the rest of the bacon, onions, herbs & parmesan cheese. Pour this over the top of the layers and spread it all the way over to the sides of the pie crust. Then top with some diced or whole tomatoes, extra herbs, extra freshly grated Parm…whatever you like!
Bake at 375 degrees for 35-40 minutes until your crust is golden brown, pie is bubbly and the cheese is melted and browned! Let the pie rest and cool on a wire rack or trivet for at least 30 minutes – up to an hour. Then serve! Serve it with a salad, drizzle some balsamic on top, or just eat it by itself! Which is what I did. All. By. Itself.
This is definitely my new favorite way to make a Tomato Pie! And my inspiration came straight from the Farmer’s Market! If you haven’t been to your local market…go this week! It’s well worth your time. You’ll be supporting your local farmers…and who knows what other inspiration you may find!!
Let me know what you think! Enjoy! 🙂
Fresh Tomato Pie with Goat Cheese, Bacon & Caramelized Onions
4-6 Fresh Tomatoes (Heirloom, Beefsteak, Cluster) Sliced 1/4″ Thick
Refrigerator Pie Crust (Or Homemade…Click here for recipe)
1 Medium Onion Sliced Thin
3/4 lb Thick Cut Bacon, Cooked & Chopped (Around 6-7 Slices) Or use Smithfield Bacon Pieces
2 tbsp Butter
Handful of Fresh Basil & Thyme Chopped. About 2-3 tbsp.
4 oz Herbed Goat Cheese (I used a little over half of this)
1 c Fresh Mozzarella
1 c Shredded Parmesan
2 Heaping tbsp Duke’s Mayo
2 tsp Apple Cider Vinegar
Cornmeal for dusting
Salt & Pepper to Taste
1. Slice Tomatoes about 1/4″ thick and place in a colander. Salt & Pepper and let stand for at least 30 minutes to drain seeds and extra juice.
2. Slice onion into thin slices to caramelize. Set aside.
3. Chop fresh basil & thyme; set aside.
4. Place refrigerated pie crust in a pie plate. Pre-Bake for 10-12 minutes on 400 and set aside to cool. Once cool, dust bottom with cornmeal.
5. While tomatoes are draining & crust is baking/cooling, caramelize the onions.
6. Melt butter in a sauté pan and begin caramelizing onions until brown on medium heat. Stirring occasionally. About 20 minutes. Set Aside.
7. Begin layering tomatoes in the pie crust in a single layer overlapping a little.
8. Next, top tomatoes with 1/2 of these ingredients: bacon, onions, fresh herbs & parmesan.
9. Then add small pinches of goat cheese and mozzarella on top of layer.
10. Repeat one more layer of tomatoes, small pinches of goat cheese & small pinches of mozzarella.
11. Mix together the egg, mayo, apple cider vinegar and remaining bacon, herbs & parmesan cheese.
12. Pour mixture on top of last layer, spreading all the way to the edges of the pie crust. Top with diced tomatoes and grated parm.
13. Bake at 375 degrees for 35-40 minutes until cheese & crust are browning & pie is bubbly.
14. Let cool for 30 minutes – 1 hour before serving.