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Tomato Pie

Introduction & method

It may sound unlikely but this pie filled with juicy tomatoes, fresh basil and bacon, all topped with a mixture or mayonnaise and cheese (yes, really) is absolutely amazing.

 Tomato Pie Recipe

Make the Pastry


You can use bought shortcrust pastry if you like but I prefer to make my own. Cut the cold fat (lard, butter, shortening) into small chunks. Mix the flour and salt in a large bowl and rub in the fat with your fingertips. Or you can use the paddle attachment on a stand mixer. You'll end up with a mixture that looks like coarse breadcrumbs. Stir in the water a bit at a time. You may not need all of the water - you only need to use enough to make the dough come together in a ball. Wrap the dough in plastic film and leave to rest in the fridge for half an hour.

Prep the Tomatoes


Slice the tomatoes about 1cm (just under half an inch) thick. Spread the slices out in a single layer on one or two baking sheets lined with greaseproof paper. Generously sprinkle with coarse sea salt. Leave for about 15 minutes and then pat the tomatoes dry (ish) and scrape off the salt crystals.

Prep the Bacon


Cover the bottom of a frying pan with water. When it's simmering, add the bacon and cook until crispy. Drain it and allow it to cool. When it is cool, chop it finely so it's like crumbs.

Blind Bake the Pastry Case


You'll need a 23cm (9 inch) diameter flan or quiche tin, ideally with a removable bottom.  Sprinkle some flour on your worktop and rolling pin and roll out the pastry into a disc that's 5mm (quarter inch) thick. Drape it over your rolling pin and unroll it over the quiche tin. Take a blob of spare pastry and use that to press the pastry up against the edge of the tin - the blob of dough stops you from damaging the pastry case. Leave excess pastry overhanging the edge. Heat your oven to 160°C (320°F) for a fan/convection oven, 180°C (356°F) conventional, gas 4. Line the pastry case with greaseproof paper and fill it with rice or dried beans. Place it in the oven for 10 minutes. Take it out of the oven and remove the rice or beans. Trim the excess pastry off the rim and paint the inside and edge of the case with eggwash (an egg beaten with a splash of milk). Put the case back in the oven for another 10 minutes

Assemble the Pie


Layer grated cheese in the bottom of the pastry case, then add a single layer of tomatoes. Season with black pepper, spread basil leaves all over and then sprinkle with half of the bacon crumbs. Repeat with more tomatoes, pepper, basil and the remaining bacon. Now mix grated cheese with 3-4 tablespoons of mayonnaise and spread it on top of everything.

Bake the Pie


Heat your oven to 180°C (356°F) for a fan/convection oven or airfryer, 200°C (392°F) conventional, gas 6. Bake the pie for 30 minutes. When you can handle it, remove from tin and cool on a wire rack This pie is great eaten cold the next day.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Tomato Pie on YouTube.

 
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Tomato Pie

Ingredients & Info


SHORTCRUST PASTRY
 200 grams plain (all purpose) flour
 100 grams butter and/or lard
 half a tsp salt
 100 ml water
FILLING
 900 grams ripe beef tomatoes
 a handful of fresh basil
 115 grams bacon
 25 grams cheese
 to taste ground black pepper
TOPPING
 180 grams mature cheddar
 4 tbsp mayonnaise

PLUS

Coarse sea salt for salting tomatoes.


UNITS:
Metric
US Customary/Imperial

Serves 4 -6
Prep time: 30 minutes.
Cooking time: 50 minutes.
Total time: 1 hour 20 minutes.