Heirloom Tomato Pie


Heirloom Tomato Pie

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Course Appetizer, Main Course
Servings 8


  • 1 1/4 lb heirloom tomatoes (about 4 medium) cut into 1/4 inch slices
  • 3/4 tsp salt divided
  • 1 1/2 cup shredded extra-sharp cheddar cheese
  • 3/4 cup all-purpose flour
  • 1/4 cup cold butter cubed
  • 1 to 2 tbsp half-and-half cream
  • 5 bacon strips cooked and crumbled


  • 1 pkg (8 oz) cream cheese softened
  • 1/2 cup loosely packed basil leaves thinly sliced
  • 2 tbsp minced fresh marjoram
  • 1 1/2 tsp minced fresh thyme
  • 1/2 tsp garlic powder
  • 1/8 tsp coarsely ground pepper


  • Preheat oven to 350°. Place tomato slices in a single layer on paper towels; sprinkle with 1/2 teaspoon salt. Let stand 45 minutes. Pat dry.
  • Meanwhile, place cheese, flour and remaining salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add just enough cream to form moist crumbs. Press dough onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom. Gently press bacon into dough. Bake 20-22 minutes or until light brown. Cool on a wire rack.
  • In a large bowl, beat cream cheese, herbs and garlic powder until blended. Spread over crust. Top with tomato slices; sprinkle with pepper. Bake 35-40 minutes longer or until edges are golden brown and tomatoes are softened. Cool on a wire rack. Refrigerate leftovers.
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