SAVORY CHERRY TOMATO PIE
You'll want to double up your piecrust 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.
Provided by Annacia
Categories < 4 Hours
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- 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.
- 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.
- 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.
- Cook onion in reserved bacon dripping over medium heat until tender. Drain drippings. Set aside.
- 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.
- In a separate bowl beat together cream cheese, mayonnaise, egg yolk, cooked onion, lemon peel, and remaining Parmesan, basil, and pepper.
- 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.
- 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.
- Top with leaf lettuce shreds and serve with lemon wedges if desired.
Nutrition Facts : Calories 432.4, Fat 31.2, SaturatedFat 10, Cholesterol 49.7, Sodium 684.3, Carbohydrate 29.9, Fiber 3.1, Sugar 3.8, Protein 9.1
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Hm Sakhaoat
[email protected]I've made this pie several times now and it's always a crowd-pleaser. It's the perfect dish for a summer party or picnic.
Zeeshan Gaming
[email protected]This pie was a hit at my potluck! Everyone loved it, even the people who don't usually like cherry tomatoes.
Ijhar khan
[email protected]I'm not a fan of cherry tomatoes, but I decided to give this recipe a try anyway. I was pleasantly surprised! The pie was delicious and the cherry tomatoes were not overpowering.
Ahmed Ishfaq
[email protected]This recipe was a bit time-consuming, but it was worth it! The pie was beautiful and delicious. I'm so glad I tried it.
Anisa Atiq
[email protected]The crust was soggy and the filling was bland. I won't be making this again.
Emeka Endurance
[email protected]This pie was a bit too sweet for my taste. I think I would have preferred a savory filling instead.
Kamer Damzi
[email protected]The flavors in this pie were amazing! The cherry tomatoes burst with sweetness and the cheese was perfectly melted and gooey. I will definitely be making this again.
ronald harris
[email protected]Easy to make and absolutely delicious! I used grape tomatoes instead of cherry tomatoes and it worked just as well. The pie was gone in minutes.
Mohamed Mahmoud Abdalla
[email protected]Followed the recipe exactly and it turned out great! The filling was flavorful and the crust was crispy. I served it with a side salad and it was a hit with my guests.
Shah Awan
[email protected]This cherry tomato pie was a delightful surprise! The combination of sweet and savory flavors was perfect, and the crust was flaky and golden brown. I added some fresh basil from my garden, which really took it to the next level. My family loved it,