This 5 Layer Tomato Pie is so easy and delicious, everyone will ask for seconds! The recipe is made with every day ingredients you can pick up on your way home or even better, pick from the garden!
5 Layer Tomato Pie Recipe
I’ve made this amazing tomato pie several times and it freezes really well too, so this could become a staple in your make ahead meal planning.
I love the fact too that this 5 Layer Tomato Pie is so colorful! And the best part is it’s a meal all by itself!
You could add a side salad if you really want more veggies, but this tomato pie rocks it – full to bursting with tomatoes, onion, cheese and bacon, all gently layered on a delicious buttery piecrust.
In order to help you with the piecrust, I’ve included a link to my Insanely Easy Piecrust recipe for you here, but know that in a pinch, you can easily use a frozen or readymade piecrust!
Remember that no matter what recipe you use – when you prebake a piecrust be sure to line it with parchment paper and pie weights. I use dry beans as my weights!
I pre-cooked the piecrust to prevent a soggy bottom. Tomatoes have lots of moisture and the pre-cooking helps with that.
To help with this, I did a little research and found that vine ripened tomatoes would be the best, and I also think that Roma tomatoes would give the same result.
The addition of a sharp well aged cheddar cheese and crisply cooked bacon really ramp up the amazing flavors in this pie.
The original recipe for my 5 Layer Tomato Pie comes from my friend Jonathan, who hangs out at my Perfect Pies facebook group, so thanks to Jonathan! If you love pies and baking, this is a wonderful group to share recipes and tips and to show off your pies!
Are you ready to make this amazing pie? Then let’s get started.
- 1 Deep dish pie shell baked and cooled.
- 3-4 large ripe tomatoes cut into wedges (use Roma or ‘on the vine’ that have low juice content)
- 3 green onions finely chopped
- 2 cups sharp cheddar cheese grated
- 1 cup mayonnaise
- 6 slices bacon – cooked crisp and crumbled
- 1/3 cup grated Parmesan cheese
- 1 tsp. Basil
- Salt & Pepper to taste
Before you start to build your pie, it’s helpful to get all of the ingredients listed above prepared and ready. It will make it so much easier for you. Here is how to build your tomato pie in layers.
1st Layer – Tomatoes onions and spices
2nd Layer – One half cup mayonnaise spread over tomatoes
3rd Layer – Sharp cheddar cheese
4th Layer – Tomatoes onions and spices
5th Layer – One half cup mayonnaise spread over tomatoes
The next step is to generously layer the crispy crumbled bacon and Parmesan cheese on top.
Don’t worry if it looks like you have too much filling, since the tomatoes will cook down. So go ahead and pile it high and add another cup of shredded cheddar cheese!
Your final step is to bake your pie in the bottom third of an oven at 350F degrees/175 C for 40 minutes or until it bubbles and is light brown on top.
Slice and serve!
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