Tomato Pie with Cheddar Crust

Total Time:
1 hr 5 min
Prep:
10 min
Inactive:
10 min
Cook:
45 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 4 large plum tomatoes (about 1 1/4 pounds), sliced into 1/4-inch thick rounds
  • Kosher salt
  • 3 1/2 cups mini Cheddar crackers
  • 4 tablespoons unsalted butter, melted
  • 1 large egg
  • 6 slices cooked bacon
  • 2 1/2 cups shredded sharp Cheddar
  • 1 1/2 cups mayonnaise
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and finely chopped
  • Olive oil, for brushing
Directions
Watch how to make this recipe.
  • Preheat the oven to 375 degrees F.

  • Lay the tomato slices on a wire rack over a baking sheet and sprinkle with 1 teaspoon salt. Let sit for 10 minutes to drain, then pat lightly with paper towels.

  • Meanwhile, put the Cheddar crackers, butter, egg and bacon in food processor and process until well combined. Press the mixture into a 9-inch pie plate. Combine the Cheddar, mayonnaise, garlic and jalapeno in a medium bowl. Spread the mayonnaise mixture in an even layer in the crust and top with the tomato slices, overlapping them in a circle. Brush the tomatoes with olive oil and bake until the Cheddar is melted, the tomatoes are curling and the crust is starting to brown, about 45 minutes.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Kids' Weeknight Dinners