Easy Heirloom Tomato Pie

Name: Easy Heirloom Tomato Pie
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 10 -12 slices
Ingredients: 1 inch pie crust or tart shell; 2-3 ripe heirloom tomatoes; 1-2 medium sweet onions; kosher salt; 2-3 tablespoons olive oil; 1 teaspoon sugar; 2 tablespoons red wine vinegar; 1 cup goat cheese; 2-3 tablespoons fresh basil; 3 lices Bacon

User Reviews

5.0

18 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
Servings
10 -12 slices
Calories
216 kcal
Course
Appetizer
Cuisine
American

Easy Heirloom Tomato Pie

Shannon Lee

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This delicious Heirloom Tomato Pie recipe features caramelized onions, goat cheese, fresh basil and bacon! A hearty appetizer, perfect for summer entertaining, this tomato pie highlights summers freshest produce! Easily make gluten free or omit the bacon for a vegetarian dish.

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Ingredients

Servings

1 inch pie crust or tart shell I used organic store bought but make your own too.
2-3 ripe heirloom tomatoes about 1 lb | sub with other beefy tomatoes
1-2 medium sweet onions like Vidalia or other sweet onions, sliced ½ inch
kosher salt a few teaspoons to cover the tomatoes and salt the onions
2-3 tablespoons olive oil
1 teaspoon sugar I used all natural cane sugar
2 tablespoons red wine vinegar
1 cup goat cheese crumbled and divided (see notes for alternatives)
2-3 tablespoons fresh basil chiffonade (rolled and sliced thin)
3 lices Bacon cooked and crumbled

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Instructions

Step 1 | Blind Bake the Pie Crust
Roll the dough out a bit larger than your pie plate and press it into a greased tart pan or pie plate.
Preheat oven to 400 degrees F. and blind bake crust. What is blind baking? It simply means to bake your pie crust empty.
Best practice; pierce the pie dough with a fork all over to prevent puffing and slipping, and even better if you line the pie crust with a crumbled then smoothed out piece of parchment paper and fill with pie weights, or use dried beans like I did.
Bake for 10-12 minutes or until golden, remove pie weights and allow to cool completely on wire rack.
Step 2 | Prep Tomatoes & Caramelized Onions
Slice tomatoes into ½ inch slices, laying out on a several layers of paper towels. Sprinkle with kosher salt and let drain on paper towels 15 minutes, flip tomatoes and let drain on other side.
Slice onions into ½ inch slices, heat oil in same skillet as you cooked the bacon (love my cast iron) over medium-low heat; add onions, sprinkle with kosher salt. Stirring frequently, cook until onions start to caramelize, about 8 minutes.
Stir in sugar and red wine vinegar; continue cooking until onions are deep golden brown, stirring frequently. About another 7-10 minutes. Remove from heat until ready to assemble tomato and goat cheese tart.
Step 3 | Assemble Tomato Pie
Preheat oven to 350 degrees F. Place ½ cup of goat cheese in the bottom of the cooled pie crust. Add heirloom tomatoes, overlapping on top of feta cheese. Next sprinkle with fresh chopped basil, crumbled bacon and caramelized onions. Sprinkle on the rest of the goat cheese and bake 20-30 minutes or until tomatoes are soft. Delicious hot or cold.

Equipments used:

Notes

Storage | It is best to eat Heirloom Tomato Pie the day it is baked, room temperature or refrigerated. Refrigerate any leftovers. The tomatoes will continue to emit juices, so the crust will become soggy.
TOP TIP | Use fresh tomatoes that have been stored at room temperature on the counter for the best flavor, and do not skip the 30 minutes of salting and draining tomatoes. Doing this will help avoid a SOGGY tomato pie!
Vegan or Vegetarian Tomato Tart| Omit the bacon for vegetarian & vegan. Omit the cheese or sub with plant based cheese and make sure your pie crust is vegan.
Roll out puff pastry dough until it's about a 12 inch circle, place into greased pie dish (or tart pan), some overhand is the goal here.
Fill puff pastry with Heirloom tomato pie mixture as described above.
Brush puff pastry with a little egg wash (one beaten egg with 1 tsp water).
Bake at 375 degrees F for 20-25 minutes until golden and tomatoes are soft.
Cheese | Sub the goat cheese with feta, shredded mozzarella or sliced fresh mozzarella, or your favorite shredded cheese.
Gluten Free | Easily adapt this recipe to be gluten free, you can make completely crustless, just be sure to start with your tomatoes (not the cheese) and layer away. Or use a gluten free pie crust.
Tomatoes | Substitute Heirloom tomatoes with a beefy tomato, or even slice grape or cherry tomatoes in half.

Nutrition Information

Show Details

Serving 11 serving Calories 216kcal (11%) Carbohydrates 13g (4%) Protein 7g (14%) Fat 15g (23%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 0.01g Cholesterol 15mg (5%) Sodium 212mg (9%) Potassium 81mg (2%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 260IU (5%) Vitamin C 2mg (2%) Calcium 43mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 10-12 slices

Amount Per Serving

Calories 216 kcal

% Daily Value*

Serving	11 serving
Calories	216kcal	11%
Carbohydrates	13g	4%
Protein	7g	14%
Fat	15g	23%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Trans Fat	0.01g	1%
Cholesterol	15mg	5%
Sodium	212mg	9%
Potassium	81mg	2%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	260IU	5%
Vitamin C	2mg	2%
Calcium	43mg	4%
Iron	1mg	6%