Cherry Tomato Pie
I am so honored to be guest posting for the Better Homes and Gardens Delish Dish today. I’ve been reading Better Homes and Gardens magazine since I was a little girl, and have been following their Delish Dish since last year. They come up with the most imaginative and unique ideas.
SInce it’s summer, I decided to make one of my favorite summer pies, a savory tomato pie. But this time instead of using sliced beefsteak tomatoes, I decided to try a tomato pie recipe using cherry tomatoes that I found on the Better Homes and Gardens website.
This pie is packed with flavor from the sweet cherry tomatoes to the fragrant basil to the zesty Parmesan. Oh, and did I mention this recipe also has bacon? Bacon makes everything better!
This pie was such a hit with my family. I served it with a simple Caesar salad for dinner. It was so good, I can’t wait to make it again and again. You can find my guest post plus the full recipe for this Cherry Tomato Pie over at the Better Homes and Gardens website.
For the full recipe, visit Cherry Tomato Pie.
Yield: Serves 8
Cherry Tomato Pie
1 15 ounce package rolled refrigerated unbaked piecrust (2 crust)
2/3 cup finely shredded Parmesan cheese
3/4 cup finely chopped sweet onion
4 cups cherry tomatoes
1 tablespoon olive oil
1/4 cup fresh basil, finely chopped
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 8 ounce package cream cheese, softened
1/4 cup mayonnaise
1 egg yolk, lighlty beaten
1 teaspoon finely shredded lemon peel
3/4 cup thinly sliced leaf lettuce
Lemon wedges (optional)
Preheat oven to 400 degrees F. In a large skillet cook bacon until just done but not crisp. Transfer to paper towel; drain. Reserve 1 Tbsp. bacon drippings in skillet; set aside.
Let piecrust stand at room temperature for 20 minutes. On a lightly floured surface, stack the two piecrusts. Roll from center to edges to form a 12-inch circle. Wrap pastry around a rolling pin; unroll pastry into a 9-inch deep-dish pie plate. (Sides should be 2 to 2 1/2 inches deep). Ease pastry into pie plate, allowing edges to form a loose ruffled or scalloped effect. Gently press pastry into the bottom of pie plate. Sides will not lay flat against pie plate. Prick bottom of pastry.
Line pastry with a double thickness of foil; bake 10 minutes. Remove foil; bake 5 minutes more. Remove, and reduce heat to 375 degrees F. Sprinkle 1/2 cup of the cheese over the piecrust. Place half the bacon slices around the edge of the crust. Set aside.
Cook onion in reserved bacon dripping over medium heat until tender. Drain drippings. Set aside.
Halve 2 cups of the cherry tomatoes, leaving the remaining 2 cups whole. Place the halved and whole tomatoes in a large mixing bowl. Add olive oil, 2 Tbsp. of the basil, salt, and 1/4 tsp. of the pepper. Stir to combine.
In a separate bowl beat together cream cheese, mayonnaise, egg yolk, cooked onion, lemon peel, and remaining Parmesan, basil, and pepper.
Spoon cream cheese mixture into piecrust.Top with tomato mixture. Nestle the remaining bacon slices among the tomatoes, weaving bacon between tomatoes. Gently press tomatoes and bacon into the cream cheese mixture.
Bake pie until tomatoes just begin to brown, about 35 minutes. (Loosely cover pie with foil if edges brown too quickly.) Let stand 60 minutes.
Top with leaf lettuce and serve with lemon wedges.