Ultimate Cheesy Tomato Pie: A Savory Slice of Comfort!

- Chef Steph's Recipes

INGREDIENTS:

• 3 pounds assorted medium to large heirloom tomatoes (Tip: you can use green ones!)
• 1 teaspoon kosher salt, divided
• 6 thick-cut bacon slices, diced
• 2 large shallots, chopped
• 2 garlic cloves, finely chopped (2 tsp.)
• 6 ounces aged extra-sharp white Cheddar cheese, grated (about 1 ½ cups)
• ½ cup mayonnaise
• ½ cup chopped fresh basil
• ¼ cup thinly sliced fresh chives
• 1 tablespoon Dijon mustard
• 1 large egg
• Parmesan-Buttermilk Crust
• Fresh basil leaves
• Minced fresh chives

DIRECTIONS:

1. Preheat oven to 400°F. Cut tomatoes into ½-inch-thick slices. Place about 7 or 8 slices (enough to cover the top of pie) on a baking sheet lined with paper towels, and sprinkle with ¼ teaspoon of salt. Cover with additional paper towels and reserve.
2. Arrange the remaining tomatoes in a single layer on a lightly greased wire rack set on a large baking sheet. Sprinkle with ½ teaspoon of the salt. Bake in preheated oven until wilted and slightly dried out, 40 to 45 minutes. Cool completely, about 1 hour.
3. Meanwhile, cook bacon in a skillet over medium-high until fat is beginning to render, 4 to 5 minutes. Add chopped shallots, and cook until bacon is crisp and shallots are caramelized, 6 to 7 more minutes. Stir in garlic; cook until fragrant, about 1 minute. Using a slotted spoon, transfer the bacon mixture to a plate lined with paper towels to drain. Cool 20 minutes.
4. Stir together cheese, mayonnaise, basil, chives, Dijon, and egg until combined. Sprinkle with pepper and remaining ¼ teaspoon salt. Fold in bacon mixture.
5. Gently spread a third of the cheese mixture onto the Parmesan-Buttermilk Crust; layer with half of the roasted tomato slices in a slightly overlapping pattern. Spread another third of the cheese mixture on top of tomato slices. Repeat with remaining roasted tomato slices and cheese mixture. Top with reserved sliced fresh tomatoes, pressing filling gently into the crust. Shield the edges of the pie with aluminum foil.
6. Bake in preheated oven until filling is set, 40 to 45 minutes. Transfer to a wire rack, and let stand 1 hour before serving. Sprinkle with basil and chives.