Bacon Onion Tomato Pie Recipe

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?

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