Layered Bacon Tomato Onion Pie (Print version)

A savory layered tomato pie with crisp bacon, sweet onions, cheddar, herbs, and a flaky crust that stays sturdy.

# Ingredients:

For the pie shell

01 - 1 deep-dish 9-inch pie crust, homemade or refrigerated
02 - 1/3 cup (38 g) shredded sharp cheddar cheese, reserved for the crust base

For the tomato layers

03 - 2 1/2 lb (1.1 kg) ripe tomatoes, sliced 1/4 inch thick
04 - 1 teaspoon kosher salt, divided
05 - 8 slices bacon, cooked crisp and chopped
06 - 1 medium sweet onion, thinly sliced
07 - 1 tablespoon bacon drippings or olive oil
08 - 1/4 cup chopped fresh basil
09 - 1 teaspoon fresh thyme leaves
10 - 1/4 teaspoon black pepper

For the cheesy topping

11 - 3/4 cup (84 g) shredded sharp cheddar cheese
12 - 1/2 cup (56 g) shredded mozzarella cheese
13 - 1/2 cup (115 g) mayonnaise
14 - 1/4 cup (60 g) sour cream
15 - 1 teaspoon Dijon mustard
16 - 1/4 teaspoon garlic powder

# Instructions:

01 - Arrange the tomato slices on paper towels or in a colander. Sprinkle with 3/4 teaspoon kosher salt and let stand for 30 minutes. Blot very dry on both sides.
02 - Heat the oven to 375°F (190°C). Fit the crust into a deep 9-inch pie plate, prick the base, line with parchment, and fill with pie weights. Bake for 15 minutes, remove the weights, and bake 5 minutes more.
03 - Cook the bacon until crisp, then transfer to a towel-lined plate. Keep 1 tablespoon drippings in the skillet and cook the onion over medium heat for 8-10 minutes, until soft and lightly golden.
04 - In a bowl, stir together 3/4 cup cheddar, mozzarella, mayonnaise, sour cream, Dijon, garlic powder, thyme, black pepper, and the remaining 1/4 teaspoon salt.
05 - Sprinkle the reserved 1/3 cup cheddar over the warm crust. Add half the tomatoes, half the onion, half the bacon, and half the basil. Repeat the layers, then spread the cheese topping evenly over the top.
06 - Bake for 35-40 minutes, until the top is golden and the edges are bubbling. Cool for 20-30 minutes before slicing.

# Good to know:

01 - Best served warm or at room temperature after a 20-30 minute rest.
02 - Use ripe tomatoes, but drain and blot them well before layering.
03 - Leftovers keep refrigerated for up to 3 days.

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