Recipes // Side Dishes // Cherry-Tomato Pie

Cherry-Tomato Pie

Chef Chadwick Boyd
  • 6 strips of bacon
  • 1 15- oz. package rolled refrigerated unbaked piecrust (2 crust)
  • 2/3 cup finely shredded Parmesan cheese
  • ¾ cup finely chopped sweet onion
  • 4 cups cherry tomatoes
  • 1 Tbsp. olive oil
  • ¼ cup fresh basil, finely chopped
  • ½ tsp. kosher salt
  • ½ tsp. black pepper
  • ½ 8-oz. pack of cream cheese, softened
  • ¼ cup mayonnaise
  • 1 egg yolk, lightly beaten
  • 1 tsp. finely shredded lemon peel
  1. Preheat oven to 400°F. Cook the bacon in a large skillet until just done but not crisp. Transfer to paper towels. Reserve 1 Tbsp. bacon dripping in skillet; set aside.
  2. Let piecrust stand at room temperature for 20 minutes. On a lightly floured surface, stack the two piecrusts. Roll from center to edges to form a 12-inch circle. Wrap pastry around rolling pin; unroll into a 9 inch deep-dish pie plate. The sides should be 2 to 2 ½ inches deep. Ease pastry into pie plate, allowing edges to from a loose ruffled or scalloped effect. Gently press pastry into bottom of pie plate. Sides will not lay flat against pie plate. Prick bottom of pastry.
  3. Line pastry with a double thickness of foil and bake for 10 minutes. Remove foil; bake 5 more minutes. Remove, and reduce oven temperature to 375° F. Sprinkle ½ cup of the cheese over the piecrust. Place half the bacon around the edge of crust. Set aside.
  4. Cook onion in reserved bacon drippings over medium heat until tender. Drain drippings; set aside.
  5. Halve 2 cups of the cherry tomatoes, leaving the remaining two cups whole. Place halved and whole tomatoes in a large mixing bowl. Add olive oil, 2 Tbsp. of the basil, salt, and ¼ tsp. of the pepper; stir to combine.
  6. In a separate bowl beat together cream cheese, mayonnaise, egg yolk, cooked onion, lemon peel, and remaining Parmesan, basil and pepper.
  7. Spoon cream cheese mixture into piecrust. Top with tomato mixture. Nestle the remaining bacon slices among the tomatoes, weaving bacon between tomatoes. Gently press tomatoes and bacon into cream cheese mixture.
  8. Bake pie until tomatoes just begin to brown, about 35 minutes. (Loosely cover pie with foil if edges begin to brown too quickly.) Let stand 60 minutes.
  9. Top with chopped leaf lettuce and serve with lemon wedges.
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