Southern summer meals are about thick juicy tomatoes pressed together with a cheesy mayonnaise base and baked in a flakey pie shell. Making this classic Southern Tomato Pie Recipe is one of the best ways to use summer tomatoes.
Course: Main Course
Cuisine: American, Southern
Keyword: southern, tomato pie
Author: Aimee Mars | Aimee Mars Living
Sharp Chef's Knife
3lbsTomatoesbeefsteak, Roma, or Heirloom
8ouncesWhite Cheddar Cheesegrated
Prep the Crust (optional)
Place the pie shell on the bottom rack of the oven and par-bake until it's almost fully cooked. This step is optional but helps to create a flaky crust. Follow the directions for cooking your pie shell and just slightly undercook it by about 5 minutes.
Line a baking sheet with paper towels and place 7 to 8 slices of tomato on the sheet and sprinkle with salt. Cover with an additional layer of paper towels and set aside.
Preheat the oven to 400ºF and place a wire rack on top of a baking sheet and lightly coat in oil. Line the remaining tomato slices in a single layer on the rack and sprinkle with salt. Bake in the oven for 40 to 45 minutes until the tomatoes begin to slightly dry out.
Cook Bacon and Garlic
Place the bacon in a skillet over medium-high heat and cook for 4 to 5 minutes. Stir in the garlic and cook an additional 1 minute. Using a slotted spoon remove the mixture and spoon it onto a paper-towel-lined plate.
Prepare Cheese Mixture
In a medium-sized bowl mix the cheese, mayonnaise, basil, chives, dijon mustard, and egg until smooth. Fold in the bacon and garlic. The mixture will be very thick.
Arrange the Pie
Spread 1/3 of the cheese mixture on the bottom of your pie crust (it won't be a perfectly even layer), and then place half the roasted tomatoes on top overlapping some. Spread another 1/3 of the cheese mixture and layer with the remaining roasted tomatoes. Finish spreading the last of the cheese mixture on top.
Place the remaining salted tomatoes on top and gently press them into the pie layers. If you par-baked the pie crust shield the edges of the pie using aluminum foil.
Bake for 40 to 45 minutes until the filling is set. Place the cooked pie on a wire rack to cool for 20 minutes before serving.
Par-baking or blind baking your pie crust is optional, but it will make a sturdier and flakier crust. To do so set your oven to 400ºF and set the pie crust in the pie dish. Bake for 15 to 16 minutes until the edges begin to brown.