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Ultimate Deep Dish Tomato Pie Recipe with Bacon and Cheddar

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A hearty and comforting deep dish tomato pie loaded with smoky bacon, sharp cheddar, and juicy roasted tomatoes in a flaky buttery crust. Perfect for dinner or brunch, this recipe is easy to make and packed with bold flavors.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 4–5 tablespoons ice water
  • 4 large ripe tomatoes, sliced (Roma or beefsteak)
  • 1 teaspoon salt
  • 8 slices thick-cut bacon, cooked and crumbled
  • 1 ½ cups sharp cheddar cheese, shredded
  • ½ cup mayonnaise
  • 2 teaspoons Dijon mustard
  • Fresh basil leaves, torn (optional)
  • Black pepper, freshly cracked

Instructions

  1. Prepare the crust: In a large bowl, whisk together flour and salt. Add cold, cubed butter and blend until mixture resembles coarse crumbs with pea-sized pieces. Slowly add ice water, mixing gently until dough just comes together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Roast the tomatoes: Preheat oven to 375°F. Arrange sliced tomatoes on a parchment-lined baking sheet. Sprinkle with salt and roast for 20-25 minutes until slightly shrunk and flavor concentrated.
  3. Cook the bacon: While tomatoes roast, cook bacon slices in a skillet over medium heat until crispy. Drain on paper towels and crumble once cool.
  4. Roll out the dough: On a lightly floured surface, roll chilled dough into a 12-inch circle. Transfer to a 9-inch deep-dish pie pan, pressing into bottom and sides. Trim excess dough and crimp edges.
  5. Pre-bake the crust: Prick crust all over with a fork and bake at 375°F for 10 minutes to blind bake.
  6. Mix the filling: In a medium bowl, combine mayonnaise, Dijon mustard, black pepper, and basil if using. Stir in crumbled bacon and shredded cheddar, reserving some cheese for topping.
  7. Assemble the pie: Spread a thin layer of mayo mixture on the crust bottom. Layer half the roasted tomatoes, sprinkle some cheese, add remaining mayo mixture, then top with remaining tomatoes and reserved cheddar cheese.
  8. Bake: Bake pie at 375°F for 25-30 minutes until cheese is bubbly and golden and crust is crisp.
  9. Cool and serve: Let pie rest for 10 minutes before slicing to allow filling to set.

Notes

Keep butter cold and dough chilled before rolling for a flaky crust. Roast tomatoes to reduce moisture and prevent soggy crust. Cook bacon until crisp for texture contrast. Tent crust edges with foil if browning too quickly. Let pie cool before slicing for cleaner cuts. Can substitute Greek yogurt for mayonnaise or smoked gouda for cheddar. Vegetarian and dairy-free variations possible.

Nutrition

Keywords: deep dish tomato pie, bacon tomato pie, cheddar tomato pie, easy dinner recipe, comfort food, savory pie, brunch recipe

Find it online: https://lirafood.com/ultimate-deep-dish-tomato-pie-recipe-with-bacon-and-cheddar-easy-and-perfect-for-dinner/