WOW! This was soooo good! I was flipping through cookbooks looking for recipes that used tomatoes and decided to try out this one. So glad I did. It was like deep dish pizza but better because the ingredients were fresh. I was able to use green onions and basil from my garden. Luckily, I had a spare homemade pie dough round in the freezer that I thawed and leftover bacon from earlier in the week so that saved me some time. Of course, you could just buy a pie crust, but I think the homemade buttery crust made it taste extra delicious. I didn't have any mayonnaise on hand (because I'm a Miracle Whip person), so I made my own easy mayo recipe to use for the pie.
Cheesy Bacon-Tomato Pie
From Taste of Home Test Kitchen
Ingredients:
1 single-crust pie pastry (see recipe below)
1&3/4 lbs tomatoes, sliced and seeded
1/4 cup thinly sliced green onions
1/2 cup mayonnaise (see recipe below)
1/2 cup shredded cheddar cheese (I used both cheddar and mozzarella to use up fridge supply)
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 bacon strips, cooked and crumbled
2 tablespoons grated Parmesan cheese
Directions:
Roll dough to an 1/8"-thick circle. Transfer to a pie plate and trim to 1/2 inch beyond rim.
In a small bowl, combine the mayo, shredded cheese, basil, salt, and pepper.
Place half the tomatoes and half the onions in the crust. Spread the cheese mixture over the top. Top with remaining tomatoes and onions. Sprinkle the bacon and Parmesan cheese over the tomatoes. Fold crust edge over filling, pleating as you go.
Bake at 400º for 30-40 minutes until crust is golden. Transfer to a wire rack to cool for at least 5 minutes. Sprinkle with additional basil if desired.
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Homemade Mayonnaise (Immersion Blender)
Makes ~1 cup
Ingredients:
1 egg, room temperature
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
1 cup vegetable oil or grapeseed oil
salt and pepper to taste
Directions:
Combine all ingredients in a tall slender container. Use an immersion blender that reaches the egg until the bottom thickens. Slowly pull the blender up to thicken the rest of the mixture. Season with salt and pepper and store in refrigerator for up to 1 week.
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Buttery Pie Crust Recipe
(Makes 2 Crusts-- you can freeze half the dough for another time if not needed)
Ingredients:
2&1/2 cups flour
1&1/4 teaspoon salt
6 tablespoons cold butter, cubed
3/4 cup vegetable shortening, chilled
1/2 cup ice water
Directions:
Stir the flour and salt in a large bowl. Using a pastry cutter, cut in the butter and shortening until it resembles coarse crumbs. Add ice water, 1 tablespoon at a time, stirring between each addition. Only add enough water until the dough begins to form large clumps (usually about 1/2 cup total).
Transfer dough to a floured work surface and fold the dough unto itself several times until flour is fully incorporated into the fats. Form the dough into a ball and divide into 2 equal pieces. Using your hands, flatten each piece into a 1-inch thick circular disc. Wrap each disc in plastic wrap. Refrigerate at least 2 hours (up to 5 days). [If saving for the future, freeze disc for up to 3 months and thaw in fridge.]
Roll out dough starting from center and roll outward in all directions until it's about 12-inches in diameter. Follow baking instructions per pie recipe.
