- Yield: 1 pie
- 2 pounds (910 g) medium-size tomatoes in various colors
- ½ teaspoon fine kosher salt
- ½ cup (120 ml) mayonnaise
- ½ cup (60 g) shredded sharp white cheddar cheese
- ¼ cup (30 g) grated Parmesan
- 1 (9-inch/23-cm) piecrust, store-bought or homemade
- ¼ teaspoon freshly ground black pepper
- 5 to 6 slices thick-cut bacon, fried crisp and broken into small pieces
- 10 basil leaves
- Handful of cherry tomatoes in various colors
- 4 thyme sprigs
How to Make It
- Slice the large tomatoes into rounds ¼ inch (6 mm) thick and place them on paper towels. Let them sit for about 10 minutes, then flip them over onto fresh paper towels and sprinkle them with the salt. Let them sit about 10 minutes more. You don’t want them to be too juicy before baking, because that could make your pie soupy.
- Preheat the oven to 400°F (205°C).
- Prepare the filling by combining the mayonnaise, cheddar, and Parmesan.
- Arrange a layer of tomatoes in the bottom of the piecrust. Sprinkle on the pepper and half of the bacon, then layer on five of the basil leaves and spread half of the mayonnaise mixture over the basil. Repeat, ending with a final layer of sliced tomatoes, placed so that you can fit the cherry tomatoes on top as well. Scatter the thyme sprigs across the top of the pie.
- Bake the pie for about 30 minutes, then fold strips of aluminum foil around the rim of the pie to keep the edges from turning too brown and continue baking for another 15 minutes. Allow the pie to cool before serving.