Name: Heirloom Tomato Pie
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: 1-1/4 pounds heirloom tomatoes (about 4 medium), cut into 1/4-inch slices -; 3/4 teaspoon salt, divided -; 1-1/2 cups shredded extra-sharp cheddar cheese -; 3/4 cup all-purpose flour -; 1/4 cup cold butter, cubed -; 1 to 2 tablespoons half-and-half cream -; 5 bacon strips, cooked and crumbled -; Filling: -; 1 package (8 ounces) cream cheese, softened -; 1/2 cup loosely packed basil leaves, thinly sliced -; 2 tablespoons minced fresh marjoram -; 1-1/2 teaspoons minced fresh thyme -; 1/2 teaspoon garlic powder -; 1/8 teaspoon coarsely ground pepper -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Heirloom Tomato Pie

1. 1-1/4 pounds heirloom tomatoes (about 4 medium), cut into 1/4-inch slices -

2. 3/4 teaspoon salt, divided -

3. 1-1/2 cups shredded extra-sharp cheddar cheese -

4. 3/4 cup all-purpose flour -

5. 1/4 cup cold butter, cubed -

6. 1 to 2 tablespoons half-and-half cream -

7. 5 bacon strips, cooked and crumbled -

8. Filling: -

9. 1 package (8 ounces) cream cheese, softened -

10. 1/2 cup loosely packed basil leaves, thinly sliced -

11. 2 tablespoons minced fresh marjoram -

12. 1-1/2 teaspoons minced fresh thyme -

13. 1/2 teaspoon garlic powder -

14. 1/8 teaspoon coarsely ground pepper -

How to cook deliciously - Heirloom Tomato Pie

1. Stage

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.

2. Stage

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 side 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.

3. Stage

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 edge is golden brown and tomatoes are softened. Cool on a wire rack. Refrigerate leftovers.