Cooklist AI
Roasted Tomato and Cheddar Pie
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...
2
2 hr 15 min
TOTAL TIME
382
CALORIES
$2.11
PER SERVING
Ingredients
12 INGREDIENTS
8 SERVINGS
1/2 cup mayonnaise
Directions
12 STEPS
1 hr 30 min
PREP TIME
45 min
COOK TIME
2 hr 15 min
TOTAL TIME
1
Preheat the oven to 400°F and lay the pie crust into a 9-inch pie dish, following package instructions.
2
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.
3
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.
4
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.
5
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.
6
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.
7
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.
8
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.
9
Spread another third of the cheese mixture on top of the tomato slices. Repeat with the remaining roasted tomato slices and cheese mixture.
10
Place the reserved fresh tomato slices on top, gently pressing the filling into the crust. Shield the edges of the pie with aluminum foil.
11
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.
12
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
WHEAT
16 Recipes for Pie
Frequently Asked Questions
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