Tomato Pie with Cheddar Crust
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 578
- Total Fat
- 54
- Saturated Fat
- 13
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 71
- Sodium
- 618
- Total: 1 hr 5 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 45 min
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
- 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.