Bacon Onion Tomato Pie is a rustic, savory pie layered with smoky bacon, caramelized onions, and juicy ripe tomatoes, all nestled in a flaky pie crust and topped with a creamy, cheesy blend that bakes to golden perfection. It’s a dish that captures the essence of summer tomatoes and Southern comfort, perfect for brunch, lunch, or a cozy dinner. With its balance of sweet, salty, and tangy flavors, this pie is a crowd-pleaser that’s both hearty and elegant.
Ingredients:
For the Pie:
- 1 deep-dish 9-inch pie crust, pre-baked
- 6–8 slices thick-cut bacon, cooked and crumbled
- 1 large yellow onion, thinly sliced
- 2 medium ripe tomatoes, thinly sliced
- Salt and black pepper, to taste
For the Topping:
- 1½ cups shredded mozzarella cheese
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon all-purpose flour
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Optional Garnish:
- 1 tablespoon chopped fresh chives or parsley
Instructions:
1. Preheat the Oven
- Set your oven to 350°F (175°C). This gives you time to prepare the filling while it heats.
2. Caramelize the Onions
- In a skillet over medium heat, cook the sliced onions in a spoonful of bacon drippings or oil until soft and golden, about 10 minutes.
- Let them cool slightly before layering.
3. Layer the Pie
- In your pre-baked pie crust, layer half of the caramelized onions, followed by half the tomato slices, and half the crumbled bacon.
- Repeat the layers with the remaining onions, tomatoes, and bacon.
- Lightly season each tomato layer with salt and pepper.
4. Make the Topping
- In a medium bowl, mix together the mozzarella cheese, mayonnaise, sour cream, flour, garlic powder, salt, and pepper.
- Stir until smooth and creamy.
5. Spread and Bake
- Spread the cheese mixture evenly over the top of the pie filling.
- Place the pie on a baking sheet to catch any drips.
- Bake for 35–40 minutes, or until the top is golden and bubbling.
6. Cool and Garnish
- Let the pie rest for 10–15 minutes before slicing to allow it to set.
- Garnish with chopped chives or parsley for a fresh finish.
Tips for Success:
- Use ripe, firm tomatoes: Slice and salt them ahead of time to draw out excess moisture and prevent a soggy pie.
- Pre-bake the crust: This ensures a crisp base that holds up to the juicy filling.
- Let it rest: Cooling slightly before slicing helps the pie hold its shape.
- Customize it: Add fresh basil, swap in cheddar or Gruyère, or mix in a few sautéed mushrooms for extra depth.
Why You’ll Love It:
- Savory and satisfying: A perfect balance of creamy, smoky, and tangy.
- Great for gatherings: Easy to slice and serve—ideal for potlucks or brunch.
- Seasonal and versatile: A delicious way to use summer tomatoes or leftover bacon.
- Comfort food with flair: Rustic enough for a casual meal, elegant enough for guests.
Would you like a version with a biscuit crust or a vegetarian twist next?