Ingredients

1 1/2 lb. ripe red tomatoes (such as vine-ripened, Campari, or Roma), sliced a scant 1/4″ thick

Kosher salt

All-purpose flour, for dusting

1 batch easy pie crust (omit the sugar)

6 slices thick-cut bacon, chopped

1 small yellow onion, finely chopped

2 garlic cloves, finely chopped

1 large egg

1/2 cup mayonnaise

1 tbsp. Dijon mustard

1 tsp. apple cider vinegar

1 tsp. sweet paprika

Freshly ground black pepper

6 oz. sharp cheddar, shredded (about 2 1/2 cups)

1 (4-oz.) jar chopped pimento peppers, drained

2 tbsp. coarsely chopped fresh basil leaves, plus more for serving

Instructions

Step 1: Line a large rimmed baking sheet with a double layer of paper towels. Arrange tomato slices in an even layer on the paper towels and sprinkle with 1 1/4 teaspoons kosher salt. Cover with another layer of paper towels and press occasionally with your hand, replacing towels when they become soaked. Drain for about 45 minutes to remove excess moisture.

Step 2: Preheat oven to 375°F and place a rack in the center. On a lightly floured surface, roll the pie dough into an 11-inch round. Transfer it to a 9-inch pie dish, trim leaving a 1-inch overhang, then fold the overhang under the pie edge and crimp as desired. Freeze the crust for about 15 minutes until cold.

Step 3: Using a fork, prick holes evenly across the bottom and sides of the chilled crust. Line the crust with parchment paper and fill with pie weights or dried beans.

Step 4: Bake the crust for 15 minutes until the edges are pale golden. Remove the parchment and weights carefully, then bake for an additional 10 to 12 minutes until golden brown. Transfer crust to a wire rack and let cool to room temperature.

Step 5: In a medium skillet over medium heat, cook the chopped bacon until golden and crisp, about 8 to 10 minutes. Drain bacon on paper towels and discard excess fat, leaving about 1/2 teaspoon in the skillet.

Step 6: Return skillet to medium heat and cook the chopped onion with a pinch of salt until light golden, about 5 minutes. Add garlic and cook for another minute until fragrant. Transfer mixture to a small bowl and allow to cool slightly.

Step 7: In a medium bowl, whisk together the egg, mayonnaise, Dijon mustard, apple cider vinegar, paprika, 1/4 teaspoon salt, and 1/2 teaspoon black pepper until smooth. Stir in shredded cheddar, pimento peppers, chopped basil, cooked bacon, and the onion-garlic mixture.

Step 8: Spread one-third of the egg mixture in the bottom of the cooled pie crust. Layer one-third of the tomato slices on top. Repeat layering two more times, ending with tomatoes on top.

Step 9: Bake the pie for about 45 minutes, tenting with foil if the crust browns too quickly, until the filling is set and the top is slightly puffed and golden. Let the pie cool at least 45 minutes or to room temperature before slicing. Garnish with additional fresh basil before serving.

Tips & Variations

Salting and draining the tomatoes is key to preventing a soggy crust by removing excess water.

For a vegetarian version, omit the bacon and increase the amount of cheese or add sliced mushrooms.

Replace sharp cheddar with pepper jack for a spicy twist.

Add a handful of fresh spinach or arugula to the filling for extra greens.

FAQs

Can I use a store-bought pie crust?

Yes, a quality pre-made pie crust works well and saves time. Just be sure to omit sugar if the recipe suggests it and follow the same blind baking instructions to prevent sogginess.

What type of tomatoes are best for this pie?

Ripe, firm tomatoes like vine-ripened, Campari, or Roma tomatoes are ideal because they hold their shape and have good flavor when baked. Avoid overly watery or underripe tomatoes.