savory cherry tomato pie

Name: Savory Cherry Tomato Pie
Prep time: 30 min
Cook time: 50 min
Yield: 8
Cuisine: Canadian
Ingredients: 6 - bacon, strips; 1 - (15 ounce) package rolled refrigerated unbaked pie crusts (2 crust, or better still, use your home made ); 2/3 cup(s) finely shredded parmesan cheese; 3/4 cup(s) finely chopped sweet onion; 4 cup(s) cherry tomatoes, red and yellow look the nicest; 1 tablespoon(s) olive oil; 1/4 cup(s) fresh basil, finely chopped; 1/2 teaspoon(s) kosher salt; 1/2 teaspoon(s) coarse ground black pepper; 6 ounce(s) cream cheese, softened; 1/4 cup(s) mayonnaise; 1 - egg yolk, lighlty beaten; 1 teaspoon(s) finely shredded lemon peel; 3/4 cup(s) thinly sliced leaf lettuce; - lemon wedge (optional)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

You'll want to double up your pie crust to hold together the flavor-packed filling of this scrumptious savory pie. A cream cheese layer forms the base of the dish, allowing you to get sweet and salty flavors and creamy texture with every bite.

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yield 8 serving(s)

prep time 30 Min

cook time 50 Min

method Bake

Ingredients For savory cherry tomato pie

6

bacon, strips
1

(15 ounce) package rolled refrigerated unbaked pie crusts (2 crust, or better still, use your home made )
2/3 c

finely shredded parmesan cheese
3/4 c

finely chopped sweet onion
4 c

cherry tomatoes, red and yellow look the nicest
1 Tbsp

olive oil
1/4 c

fresh basil, finely chopped
1/2 tsp

kosher salt
1/2 tsp

coarse ground black pepper
6 oz

cream cheese, softened
1/4 c

mayonnaise
1

egg yolk, lighlty beaten
1 tsp

finely shredded lemon peel
3/4 c

thinly sliced leaf lettuce
lemon wedge (optional)

How To Make savory cherry tomato pie

1
Preheat oven to 400 degrees F.

2
In a large skillet cook bacon until just done but not crisp. Transfer to paper towel; drain. Reserve 1 tablespoons bacon drippings in skillet; set aside.
3
Let pie crust stand at room temperature for 20 minutes. On a lightly floured surface, stack the two piecrusts. Roll from center to edges to form a 12-inch circle. Wrap pastry around a rolling pin; unroll pastry into a 9-inch deep-dish pie plate. (Sides should be 2 to 2 1/2 inches deep). Ease pastry into pie plate, allowing edges to form a loose ruffled or scalloped effect. Gently press pastry into the bottom of pie plate. Sides will not lay flat against pie plate. Prick bottom of pastry.
4
Line pastry with a double thickness of foil; bake 10 minutes. Remove foil; bake 5 minutes more. Remove, and reduce heat to 375 degrees F. Sprinkle 1/2 cup of the cheese over the piecrust. Place half the bacon slices around the edge of the crust. Set aside.
5
Cook onion in reserved bacon dripping over medium heat until tender. Drain drippings. Set aside.
6
Halve 2 cups of the cherry tomatoes, leaving the remaining 2 cups whole. Place the halved and whole tomatoes in a large mixing bowl. Add olive oil, 2 tablespoons of the basil, salt, and 1/4 teaspoons of the pepper. Stir to combine.
7
In a separate bowl beat together cream cheese, mayonnaise, egg yolk, cooked onion, lemon peel, and remaining Parmesan, basil, and pepper.
8
Spoon cream cheese mixture into pie crust.Top with tomato mixture. Place the remaining bacon slices among the tomatoes, weaving bacon between tomatoes. Gently press tomatoes and bacon into the cream cheese mixture.
9
Bake pie until tomatoes just begin to brown, about 35 minutes. (Loosely cover pie with foil if edges brown too quickly.) Let stand 60 minutes.
10
Top with leaf lettuce shreds and serve with lemon wedges if desired.
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