A tray full of tomatoes just about commands a tomato pie!
Did you know that if you keep tomatoes stem side down they will last longer?
Do you store your tomatoes on the counter or in the fridge?
You can find important information about storing tomatoes here
I am calling this 🌻 Sunflower Tomato Pie 🌻 because
The yellow heirloom tomatoes remind me of sunflowers!
Different from many tomato pies that have a mayonnaise based or creamy filling
This tomato pie is made with pesto, bacon and Parmesan cheese
The first step is slicing the tomatoes, salting them and letting them drain on paper towels
This is important to prevent your pie from being watery
Change towels several times during the course of an hour or so {even longer if you can}
Pat slices thoroughly before adding to the pie
Cover the bottom of the baked pie crust with a layer of pesto
Top with a layer of cheese and bacon pieces
Next a layer of tomatoes topped with a dab of pesto
Repeat layers with more cheese and bacon
and then another layer of tomatoes
Top the final layer of tomatoes with more Parmesan and sprinkle with bread crumbs
Bake at 350 degrees for 30-45 minutes, covering the crust edges with foil to prevent further browning
Let pie sit for 5-10 minutes before cutting and serving
Sunflower Tomato Pie
Ingredients
- 1 baked pie crust
- 2-3 large red and yellow heirloom tomatoes sliced, salted and drained*
- 4 slices crispy bacon broken into pieces, divided
- 1/3 cup basil pesto or more to taste
- 1/2-3/4 cup grated or shaved Parmesan cheese divided
- 1/4 cup Italian seasoned fine bread crumbs
Instructions
- *2 hours before assembling pie, slice tomatoes into fairly thick slices and lay out on a double layer of paper towels. Salt slices thoroughly. Every 30 minutes, change towels and pat tomatoes, and turn over to continue draining.
- Spread pesto in the bottom of pie crust in an even layer.
- Top with 1/3 of the Parmesan and 1/2 of the bacon.
- Top with a layer of tomato slices. Dot slices with a dab of pesto.
- Repeat layers, ending with the final 1/3 of Parmesan and bread crumbs.
- Refrigerate covered at this point for 1-2 hours before baking if desired. Bake at 350 degrees for 30-45 minutes, covering the pie crust edges with foil to prevent over browning. Cut into wedges to serve.
Enjoy!
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I will be joining these fabulous parties and blogs:
Meal Plan Monday Dishing it & Digging it, What’s for Dinner?
Between Naps on the Porch, Make it Pretty Monday Celebrate and Decorate,
Tasty Tuesday Oh My Heartsie Girl Full Plate Thursday