Tomato Bacon Pie

My new most favorite cookbook is Real Cajun.

Tomato Bacon Pie: Just look at those slices of red and yellow tomatoes. And the bacon...

During the past couple of weekends, I’ve made a few recipes, including fried shrimp, shrimp stock and this tomato bacon pie, and bookmarked several others to be made in the very near future.

Anyhow, the point of this post is tomato bacon pie. I’ve read a few posts and recipes from other folks for tomato pies of various types, including a rather decadent one from Smitten Kitchen that is still on my gotta try it list. Until last weekend though, I hadn’t gotten around to making any of them.

The simplicity of Donald Link and Paula Disbrowe’s recipe for tomato bacon pie won me over though. Plus, I bought some amazing yellow and red tomatoes at the Farmers Market that were screaming to be used right away. Added to the excitement was the arrival of Vidalia onions at my Whole Foods. I love Vidalia onions and miss them when they’re not in season or even available here in Omaha.

So, how do you make this tomato bacon pie?

My very first slice of Tomato Bacon Pie

Honestly, it’s super easy.

Pre-bake a pie shell and let it cool. If you’re like me and pie crust dough confounds you every time, use the pre-made pie dough from Pillsbury. I wish I was better at making pie dough, but I don’t have the patience just yet.

Next, you either bake or fry up about 12 ounces of bacon. I bake my bacon. It’s less messy and just as good.

If you’re like me, then while your bacon is baking, slice up a few tomatoes (mine were on the small side and I used four) and half of a Vidalia onion. Shred about 10 ounces or so of pepper jack cheese.**

When the bacon is done, crumble it. Then place a layer of tomatoes on the bottom of the pie. Season with salt and pepper. Add a layer of sliced onions and shredded cheese. Repeat this layering two more times. Top with the crumbled bacon.

Bake the whole pie for about 25 minutes at 375 degrees. You want the cheese to be melted and some of the moisture to cook out of the tomatoes.

Once the pie is baked, let it set for a little bit. Then, while it’s still sorta warm, dish it up.

As soon as I had taken my first bite, I knew it was going to take all kinds of will power to not eat the entire pie before going to bed. Especially since I could justify it as being healthy with all those tomatoes in it.

I managed to restrain myself. Sort of. I only at half of it. I saved the other half for lunch and dinner the next day. And now, I already want more. Actually, I wanted more about five seconds after I finished the last slice.

That’s how good it was.

**June 27, 2010, Update: I made this recipe again this weekend. I learned there’s a big a difference between the using pepper jack cheese and extra sharp cheddar cheese. The former is much better than the latter in this recipe. Plus, don’t use too much cheese. But that could be the fault of having used cheddar.

I’m not going to toss out this second version of the pie, but it has got me wondering… What would this pie taste like with some mozzerella or goat cheese? Maybe I’ll have to try a couple more versions.