As the holidays are approaching, we were looking for a filling, comforting, super yummy entree, that is not too complicated to make and looks great too. Et Voila! – we came up with Layered Tomato Pie, enriched with a cheese mix, crispy bacon, caramelized onions, basil, mayo, and hot sauce for a nice kick. The homemade buttery crust makes it extra special and worth the effort. It is a great dish for any holiday gathering, and it holds well in a picnic setting (if the weather still allows.)
I cooked the pie on a Cluny range, (in ivory color, and brass trim). The baking was perfect in the gas oven; I like to cook everything that has meat in it in the gas oven since it retains moisture so well. The griddle plate is extra handy with its splatter guard, keeping all that bacon grease pretty contained. Caramelizing the onions would have been better with a lower heat than the 15,000 BTU burner. In hindsight I would suggest using a simmer plate or a lower heat burner like the 5000 BTU instead.
Paris is a movable Feast
– Ernst Hemingway
This is one of life’s pleasures: eating the freshest, most appetizing ingredients outdoors, in one of the most beautiful cities in the world! I was inspired to make the tomato pie by my picnic experience in Paris a couple of months ago.
I knew that back home I would want to duplicate my picnic joy. I looked for a homemade dish, that I can cook on our Lacanche, and came up with the easily portable tomato pie. Just outside our Art Culinaire headquarters, located on the banks of the Snohomish river, I had my Pacific Northwest version of that Parisian experience.
Layered Tomato Pie
- 1 1/4 cup flour, sifted
- 1/2 teaspoon salt
- 1/2 heaped teaspoon sugar
- 10 tablespoons unsalted butter (for the pie crust)
- 3-4 tablespoons cold water
- 1 onion, chopped
- 2 tablespoons butter (for caramelizing the onions)
- 4-5 tomatoes, roughly chopped to 1/2'' pieces
- handful basil, roughly chopped
- 1 cup shredded sharp cheddar
- 1 cup shredded Colby Jack (you can use any combination of cheese you like)
- 1/2 cup mayo
- 1 teaspoon hot sauce (like Tabasco)
- salt and pepper to taste
- 12oz uncured bacon (could be smoked or non smoked. Any bacon will taste great in our opinion)
You can easily make this pie with a store bought shell and opt out of bacon to make it a vegetarian dish.