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Bacon Tomato Pie

alarm
Total Time:
55 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
4 Servings

Take a break from sweet pie and try this savory bacon tomato pie recipe for breakfast, lunch or dinner—premium center cut bacon, eggs, heirl View More expand_more

Take a break from sweet pie and try this savory bacon tomato pie recipe for breakfast, lunch or dinner—premium center cut bacon, eggs, heirloom tomatoes, and sharp white cheddar baked in a buttery crust. Pie all day? Yes way!

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Bacon Tomato Pie
alarm
Total Time:
55 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
4 Servings

Ingredients


Bacon Tomato Pie

Product ImagePremium Center Cut Bacon 12oz.
  • 1 Cup Farmer John Premium Center Cut Bacon, Cooked and Chopped1 Cup
  • 2 Tablespoons Sun-Dried Tomato Pesto2 Tablespoons
  • ½ Pound Heirloom Tomatoes, Thinly Sliced in Rounds½ Pound
  • 8 Ounces Sharp White Cheddar, Shredded8 Ounces
  • 3 Eggs3
  • 1 Cup Heavy Cream1 Cup
  • 1 Teaspoon Salt1 Teaspoon
  • ¼ Teaspoon Black Pepper¼ Teaspoon
  • 1-2 Sprigs Fresh Basil, Stems Removed1-2 Sprigs
  • 1 Ounce Fresh Chives, Chopped Finely1 Ounce
  • 1 Pastry Dough, Homemade or Store-Bought1

Savory Pastry (makes 2 pie portions)

  • 2 Cups Flour2 Cups
  • 2 Sticks Unsalted Butter, Room Temperature2 Sticks
  • 1 Teaspoon Salt1 Teaspoon
  • ¼ Cup Cold Water¼ Cup

Instructions


  1. Heat oven to 350°F. Fit the rolled-out dough into a 9-inch pie pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.

  2. Line the dough with aluminum foil and fill with heavy pan or dried beans. Bake for 15 minutes until beginning to brown at the edges.

  3. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375°F.

  4. In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined. Cut tomatoes and drain excess water.

  5. Spread pesto in an even layer over the par-baked tart crust. Sprinkle the shredded white cheddar over the pesto. Sprinkle the fresh basil and chives over the cheese.

  6. Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles. Pour the custard evenly over the tomato slices. Add chopped bacon and swirl the pan to evenly distribute the liquid. Bake until the filling is set and won’t jiggle when shaken, about 35 minutes.

  7. Remove from the oven and let cool slightly before serving warm. If you can, wait for 30 minutes so all ingredients can settle before slicing. Add more bacon, if desired.

  8. Pro tip: Get a pre-made pastry dough for an easy weeknight meal.

  9. Savory Pastry Recipe (Makes 2 pie portions): Make the tart dough: Put 2 cups flour and salt in the chilled bowl of a stand mixer fitted with the paddle attachment. If you don’t have one, you can prepare the dough by hand. With the mixer set on low speed, work half of the butter into the flour until the mixture resembles wet sand. Add remaining butter cubes and ice water. Mix just until the dough comes together.

  10. Place dough in a clean counter with dusted flour. Use more flour, if necessary, to make the dough come together.

  11. Dust more flour on the counter and cut the dough in half, if only making one pie recipe.

  12. Use a rolling pin to roll the dough into a circle, large enough for a 9-inch pie.

Ingredients


Bacon Tomato Pie

  • 1 Cup Farmer John Premium Center Cut Bacon, Cooked and Chopped1 Cup
  • 2 Tablespoons Sun-Dried Tomato Pesto2 Tablespoons
  • ½ Pound Heirloom Tomatoes, Thinly Sliced in Rounds½ Pound
  • 8 Ounces Sharp White Cheddar, Shredded8 Ounces
  • 3 Eggs3
  • 1 Cup Heavy Cream1 Cup
  • 1 Teaspoon Salt1 Teaspoon
  • ¼ Teaspoon Black Pepper¼ Teaspoon
  • 1-2 Sprigs Fresh Basil, Stems Removed1-2 Sprigs
  • 1 Ounce Fresh Chives, Chopped Finely1 Ounce
  • 1 Pastry Dough, Homemade or Store-Bought1

Savory Pastry (makes 2 pie portions)

  • 2 Cups Flour2 Cups
  • 2 Sticks Unsalted Butter, Room Temperature2 Sticks
  • 1 Teaspoon Salt1 Teaspoon
  • ¼ Cup Cold Water¼ Cup

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