Cooklist AI

Roasted Tomato and Cheddar Pie

Name: Roasted Tomato and Cheddar Pie
Prep time: 90 min
Cook time: 45 min
Total time: 135 min
Ingredients: 1/2 cup mayonnaise; 1 large egg; 2 garlic cloves, minced; 3 pounds assorted medium to large tomatoes; 1 teaspoon kosher salt; 6 thick-cut bacon slices, diced; 2 large shallots, chopped; 6 ounces aged extra-sharp white Cheddar cheese, grated; 1/2 cup chopped fresh basil; 1/4 cup thinly sliced fresh chives; 1 tablespoon Dijon mustard; 1 store-bought pie crust

This delicious Roasted Tomato and Cheddar Pie is an upgraded version of the classic tomato pie. By roasting the tomatoes, you'll get an intense caramelized flavor and avoid a soggy texture. This mouthwatering pie, featuring extra-sharp white Cheddar cheese and bacon, is perfect for a summer lunch or...

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2 hr 15 min

TOTAL TIME

382

CALORIES

$2.11

PER SERVING

Ingredients

12 INGREDIENTS

8 SERVINGS

assorted medium to large

6 oz aged extra-sharp white cheddar cheese

1 whole store bought pie crust

Directions

12 STEPS

1 hr 30 min

PREP TIME

45 min

COOK TIME

2 hr 15 min

TOTAL TIME

Preheat the oven to 400°F and lay the pie crust into a 9-inch pie dish, following package instructions.

Slice the tomatoes into 1/2-inch-thick slices. Place about 7 or 8 slices on a baking sheet lined with paper towels and sprinkle with 1/4 teaspoon of kosher salt. Cover with additional paper towels and set aside.

Arrange the remaining tomato slices in a single layer on a lightly greased wire rack set on a large baking sheet. Sprinkle with 1/2 teaspoon of kosher salt.

Roast the tomatoes in the preheated oven until wilted and slightly dried out, about 40 to 45 minutes. Let them cool completely, around 1 hour.

Meanwhile, cook the diced bacon in a skillet over medium-high heat until the fat begins to render, about 4 to 5 minutes. Add the chopped shallots and cook until the bacon is crisp and shallots are caramelized, around 6 to 7 more minutes.

Stir in the minced garlic and cook until fragrant, about 1 minute. Using a slotted spoon, transfer the bacon mixture to a plate lined with paper towels to drain. Let it cool for 20 minutes.

In a bowl, combine the grated cheese, mayonnaise, chopped basil, sliced chives, Dijon mustard, and egg. Add pepper and the remaining 1/4 teaspoon salt, then fold in the cooled bacon mixture.

Gently spread a third of the cheese mixture onto the pie crust. Layer with half of the roasted tomato slices in a slightly overlapping pattern.

Spread another third of the cheese mixture on top of the tomato slices. Repeat with the remaining roasted tomato slices and cheese mixture.

Place the reserved fresh tomato slices on top, gently pressing the filling into the crust. Shield the edges of the pie with aluminum foil.

Bake the pie in the preheated oven until the filling is set, about 40 to 45 minutes. Transfer it to a wire rack and let it stand for 1 hour before serving.

Before serving, garnish the pie with extra chopped basil and chives.

Health Info

Macros

17g

CARBS

31g

FAT

10g

PROTEIN

Contains these allergens

MILK

EGGS