Tomato Pie

Photo by Bethany H.
Adapted from tasteofhome.com

PREP TIME

50

minutes

TOTAL TIME

80

minutes

SERVINGS

--

servings

PREP TIME

50

minutes

TOTAL TIME

80

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    cup plus 2 tablespoons all-purpose flour

  • 1/4

    teaspoon salt

  • 1/2

    cup cold butter, cubed

  • 2 to 3

    tablespoons ice water

  • FILLING:

  • 3/4

    cup mayonnaise

  • 1/2

    cup shredded cheddar cheese

  • 1/3

    cup thinly sliced green onions

  • 1

    tablespoon minced fresh oregano

  • 1/2

    teaspoon ground coriander

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 10

    medium tomatoes (1-3/4 pounds), cut into 1/4-inch slices

  • 4

    bacon strips, cooked and crumbled

  • Use sunny tomatoes that are firm but not too ripe so the results are delicious rather than too juicy.

Directions

In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight. Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 20-25 minutes or until bottom is lightly browned. Remove foil and weights; bake 5-10 minutes longer or until light brown. Cool on a wire rack. In a small bowl, mix mayonnaise, cheese, green onions and seasonings. Arrange one-third of the tomatoes in crust; spread with one-third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake 5-10 minutes longer or until filling is bubbly. Let stand 10 minutes.

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