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Tomato Pie with Cheddar Crust

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  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 45 min
  • Yield: 6 to 8 servings
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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


  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.