Heirloom Tomato and Bacon Pie

Follow our step-by-step guide on how to make Heirloom Tomato and Bacon Pie.

1. Step 1

   Start by preheating your oven to a cozy 425°F (220°C).

2. Step 2

   While it warms up, take your pie pastry and gently press it into a 9-inch deep-dish pie plate.

3. Step 3

   To keep the crust from puffing up, cover it with two layers of aluminum foil and fill it with pie weights or dried beans.

4. Step 4

   Next, let’s prepare those beautiful tomatoes! Slice your heirloom and Roma tomatoes into 1/2-inch-thick rounds, discarding the seeds.

5. Step 5

   Set aside six heirloom slices on a paper towel-lined plate for a lovely decoration later, and arrange the rest on a wire rack to catch any excess moisture.

6. Step 6

   Once your oven is ready, place the pie crust on the baking sheet positioned on the lowest rack.

7. Step 7

   Put the wire rack with the tomatoes on a higher rack.

8. Step 8

   Now, reduce the oven temperature to 400°F (200°C) and bake everything until the pie crust is no longer translucent and the edges are lightly golden, which should take about 12 to 15 minutes.

9. Step 9

   When the crust is ready, carefully lift out the foil and weights.

10. Step 10

    To protect those delicate edges from burning, cover them with foil.

11. Step 11

    Poke the bottom of the crust several times with a fork to prevent puffing, then return it to the baking sheet and bake for an additional 8 minutes, or until the bottom is a lovely light golden brown.

12. Step 12

    Let it cool while you finish up the tomatoes.

13. Step 13

    Continue baking the tomatoes until they’re wilted and fragrant, which should take another 15 to 20 minutes.

14. Step 14

    Once done, remove them from the oven and let them cool for about 15 minutes, but keep that oven on for later.

15. Step 15

    In a large skillet, cook the bacon over medium-high heat until it starts to render some fat, about 5 minutes.

16. Step 16

    Add the leek and continue cooking until the bacon is crispy and the leek is soft and golden, which will take another 5 minutes.

17. Step 17

    Transfer this delicious mixture to a paper towel-lined plate to cool for a few minutes.

18. Step 18

    In a mixing bowl, combine the Cheddar, Fontina, mayonnaise, fresh basil, egg, Dijon mustard, salt, and pepper.

19. Step 19

    Stir in the cooled bacon-leek mixture until everything is well blended.

20. Step 20

    Now, it’s time to assemble your pie! Spread one-third of the cheese mixture into the cooled pie crust, then layer half of the roasted tomatoes, alternating between the heirloom and Roma slices.

21. Step 21

    Repeat this layering process once more, then spread the remaining cheese mixture on top.

22. Step 22

    For a beautiful finish, gently press the reserved heirloom slices into a decorative pattern on the surface.

23. Step 23

    Cover the edges with foil, leaving the tomatoes exposed.

24. Step 24

    Bake your masterpiece until the top is golden brown and bubbly, which should take about 40 minutes.

25. Step 25

    Once it’s out of the oven, let it cool completely for about an hour before serving.

26. Step 26

    This will allow all those wonderful flavors to meld together beautifully.

27. Step 27

    Enjoy your delicious tomato pie, and don’t forget to share it with friends and family!.