Bacon Onion Tomato Pie (Print-Friendly Version)
A satisfying layered pie highlighting smoky bacon, caramelized onions, fresh tomatoes, and a rich cheese topping.
# Ingredients:
→ Crust
01 -
One pre-baked 9-inch deep pie shell
→ Filling
02 -
6-8 thick bacon slices
03 -
1 large yellow onion, thinly sliced
04 -
2 medium tomatoes, thinly sliced
→ Topping
05 -
1½ cups shredded mozzarella cheese
06 -
½ cup mayonnaise
07 -
½ cup sour cream
08 -
1 tablespoon all-purpose flour
09 -
½ teaspoon garlic powder
10 -
¼ teaspoon salt
11 -
¼ teaspoon black pepper
→ Optional Garnish
12 -
1 tablespoon fresh herbs (parsley or chives)
# Steps:
01 -
Preheat oven to 350°F while preparing the filling.
02 -
Cook bacon slices in a medium skillet over medium heat until crispy, about 6-8 minutes. Remove and drain on paper towels, reserving 2-3 tablespoons of rendered fat. Chop cooled bacon into bite-sized pieces.
03 -
Add thinly sliced onions to the skillet with reserved bacon fat. Cook over medium heat, stirring occasionally until onions are soft, golden, and caramelized, about 10-12 minutes. Remove from heat and cool slightly.
04 -
Spread half the caramelized onions evenly over the pre-baked pie shell. Layer half the tomato slices over the onions in an overlapping pattern. Sprinkle half the chopped bacon over tomatoes. Repeat layers with remaining onions, tomatoes, and bacon.
05 -
In a bowl, combine shredded mozzarella, mayonnaise, sour cream, flour, garlic powder, salt, and pepper. Mix thoroughly until smooth and creamy.
06 -
Spread the cheese mixture evenly over the layered filling, covering to the edges of crust. Place pie on a rimmed baking sheet and bake for 35-40 minutes until the top is golden brown and bubbly.
07 -
Allow pie to cool 10-15 minutes before slicing. Optionally, sprinkle with fresh parsley or chives before serving.
# Notes & Tips:
01 -
Choose firm, ripe tomatoes and consider salting and draining slices to prevent excess moisture.
02 -
Proper caramelization of onions ensures sweetness and depth of flavor; cook slowly over medium heat.
03 -
Resting the pie after baking allows layers to set for cleaner slices.
04 -
Use a pre-baked pie shell to avoid a soggy bottom crust.