Tomato Cheddar Pie with Bacon Crust

Tomato Cheddar Pie with Bacon Crust

  • Servings: 6
  • Difficulty: easy
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Tomato Cheddar Pie with Bacon Crust
This is cheesy, salty, tomato-y southern pie that works for an appetizer or side dish to a good southern soul food dish.   My version is adapted from the FoodNetwork kitchens. A few of our guests are GF so I used gluten free crackers in my crust. Great flavor.

3.5 cups of Cheddar Crackers (Goldfish)
3 tbs of butter
1 egg
6 slices of crispy roasted bacon
2.5 cups of shredded cheddar
½ white or yellow onion sliced thinly
4 cloves of garlic (minced)
2 minced jalapenos (seeded)
2 heirloom tomatoes sliced for the top.
Pinch of cayenne pepper
1 tbs of black pepper

1. Roast your bacon for about 50mins 400 degrees until crisp.

2. In a skillet take your sliced onions with some olive oil and caramelize them over medium low heat. We are trying to add some sweet into this savory pie.

3. Slice your tomatoes and salt them. Let them sit on a rack to allow the moisture to extract. Takes about 10mins. When done pat them with a paper towel to pull out as much moisture as possible.

4. Pie crust: Add crackers to a food processor and pulse until fine. Add butter, egg and crispy bacon and pulse until all combined.   Put the mixture into a pie dish and press it out.

5. Pie filling: mix the cheddar cheese, mayo, garlic, jalapenos, caramelized onions and seasonings. Pulse until combined.   Pour the mixture on top of the “pie crust”. Smooth it out and top with tomatoes and brush them with olive oil.
Cook in a 375 degree oven until the cheese mixture is melted and the tomatoes are dehydrated.

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