Description

A savory, rustic pie featuring caramelized onions, crisp bacon, and ripe tomatoes on a buttery crust. This easy family dinner balances comfort food flavors with satisfying nutrition.

Ingredients

Scale

1 large sheet pie crust (store-bought or homemade)
6–8 strips thick-cut bacon (preferably applewood smoked)
2 large yellow onions, thinly sliced
4 large ripe Roma tomatoes, sliced
3 cloves garlic, minced
1 tablespoon fresh basil, chopped
1 cup shredded mozzarella or fontina cheese
2 tablespoons extra virgin olive oil
Salt and pepper to taste

Instructions

Preheat oven to 375°F (190°C). Roll out pie crust and fit into a 9-inch pie dish. Prick the bottom with a fork and blind bake for 15 minutes until lightly golden. Let cool slightly.
In a large skillet over medium heat, cook bacon until crisp. Remove and drain on paper towels, then crumble into bite-sized pieces. Reserve 1 tablespoon of bacon fat in the pan.
Add sliced onions to the reserved bacon fat. Cook over low heat, stirring occasionally, for 15-20 minutes until soft and golden brown. Add a splash of water if they stick.
In the last 2 minutes of cooking onions, add minced garlic and stir constantly until fragrant. Remove from heat.
Spread the caramelized onion and garlic mixture evenly over the blind-baked crust. Sprinkle half of the shredded cheese over the onions to create a moisture barrier.
Arrange tomato slices in overlapping rows over the cheese. Season lightly with salt and pepper. Tear fresh basil leaves and scatter them over the tomatoes.
Sprinkle crumbled bacon evenly over the tomatoes. Add the remaining cheese on top.
Bake for 25-30 minutes until the cheese is bubbly, tomatoes are tender, and crust edges are golden brown.
Remove from oven and let rest for 10 minutes before slicing to allow layers to set. Drizzle with olive oil before serving.

Notes

Pat tomato slices dry with paper towels before assembling to prevent a soggy crust. If the crust browns too quickly, cover edges with foil. For a vegetarian version, swap bacon for smoked paprika and mushrooms. Can be frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 6
Sodium: 450
Fat: 20
Saturated Fat: 8
Carbohydrates: 30
Fiber: 3
Protein: 15

Keywords: bacon pie, tomato pie, onion pie, family dinner, weeknight dinner, comfort food, savory pie, easy recipe