Bacon Onion Tomato Pie


For the Filling:

  • 6 slices bacon, cooked until crispy and crumbled
  • 2 medium onions, thinly sliced
  • 2 tablespoons olive oil or butter
  • 3 large ripe tomatoes, sliced (about 1/4-inch thick)
  • 1 cup shredded sharp cheddar cheese
  • 1 cup mayonnaise (or Greek yogurt for a lighter option)
  • 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste

Step-by-Step Instructions

1. Preheat and Prep

  1. Preheat your oven to 375°F (190°C).
  2. If using a homemade pie crust, roll it out and press it into a 9-inch pie dish. Prick the bottom with a fork to prevent puffing, then bake for 8–10 minutes until lightly golden. Let it cool slightly.

2. Caramelize the Onions

  1. Heat the olive oil or butter in a skillet over medium heat.
  2. Add the sliced onions and cook, stirring occasionally, for 15–20 minutes, or until golden brown and caramelized. Season with a pinch of salt to help draw out moisture.
  3. Remove from heat and set aside.

3. Prepare the Filling

  1. In a mixing bowl, combine the shredded cheddar cheese, mayonnaise, dried basil, dried oregano, salt, and black pepper. Mix until smooth and creamy.

4. Assemble the Pie

  1. Spread half of the caramelized onions evenly over the pre-baked pie crust.
  2. Sprinkle the crumbled bacon over the onions.
  3. Arrange the tomato slices in an overlapping circular pattern on top of the bacon.
  4. Spread the cheese mixture evenly over the tomatoes.
  5. Top with the remaining caramelized onions.

5. Bake

  1. Place the pie on a baking sheet (to catch any spills) and bake for 30–35 minutes, or until the filling is bubbly and golden brown on top.
  2. If the edges of the crust start to brown too quickly, cover them loosely with foil.

6. Cool and Serve

  1. Let the pie cool for 10–15 minutes before slicing. This allows the filling to set slightly.
  2. Garnish with fresh basil or oregano if desired, and serve warm.

Tips for Success

  • Use Ripe Tomatoes: Choose firm, ripe tomatoes for the best flavor and texture. Avoid overly soft or watery tomatoes.
  • Drain Tomato Slices: Pat the tomato slices dry with paper towels to prevent excess moisture from making the pie soggy.
  • Make Ahead: Assemble the pie up to a day in advance, cover, and refrigerate. Bake just before serving.
  • Add Extras: Mix in jalapeños, green onions, or spinach for added flavor and color.

Why This Recipe Works

This Bacon Onion Tomato Pie brings together the salty crunch of bacon, the sweetness of caramelized onions, and the freshness of ripe tomatoes in a creamy, cheesy filling. The pre-baked crust provides a sturdy base, while the rich topping bakes into a golden, bubbly masterpiece. Whether served warm or at room temperature, this pie delivers bold flavors and satisfying textures that are hard to resist.

Conclusion: A Slice of Savory Comfort

Whether you’re hosting a summer gathering, craving a hearty side dish, or simply looking for a way to use up garden-fresh tomatoes, this Bacon Onion Tomato Pie is sure to impress. Its layers of flavor, creamy filling, and flaky crust make it a standout dish that’s as practical as it is delicious. Plus, its versatility means you can enjoy it anytime, anywhere.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this savory pie might just inspire others to try it too! 🍅✨


 

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