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Bacon Onion Tomato Pie

This tomato pie is summer comfort food at its best, featuring crispy bacon, sweet caramelized onions, and juicy tomatoes crowned with a creamy, cheesy topping. Its flaky crust and balanced layers make it a versatile dish perfect for brunch, lunch, or dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 refrigerated 9-inch pie crust
  • 6 strips bacon cooked and crumbled
  • 1 large sweet onion thinly sliced
  • 3 medium ripe tomatoes sliced (about 2 cups)
  • 1 cup shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • ½ cup mayonnaise
  • 2 tablespoons fresh basil or 1 teaspoon dried
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Equipment

  • Pie pan
  • Skillet
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C). Fit the refrigerated 9-inch pie crust into a pie pan and blind bake it for about 8 minutes to prevent sogginess.
  2. While the crust bakes, cook the bacon strips until crispy. Remove from the pan, let cool, and crumble them. Reserve the bacon drippings.
  3. Using the bacon drippings in the same skillet, sauté the thinly sliced sweet onion over medium heat until soft and golden, about 7 minutes.
  4. Layer the pie by placing half of the tomato slices on the bottom of the par-baked crust. Spread the sautéed onions over the tomatoes, then sprinkle the crumbled bacon. Arrange the remaining tomato slices on top to form a final layer.
  5. In a bowl, mix the shredded cheddar cheese, shredded mozzarella cheese, mayonnaise, chopped basil, salt, and black pepper. Spread this creamy, cheesy mixture evenly over the layered pie.
  6. Return the assembled pie to the oven and bake until the topping is golden brown and bubbly. Allow the pie to rest for a few minutes before slicing to help the layers set.

Notes

This recipe offers plenty of room for experimentation. You can swap bacon for pancetta or prosciutto, or try a vegetarian version using smoked tempeh. If you're not a fan of mayonnaise, Greek yogurt is a tangy alternative. Fresh herbs beyond basil, such as thyme or rosemary, can also be added to enhance the flavor.