It took all day! The piecrust, while delicious, was a way too time-consuming. Make it, chill it, Roll it, freeze it, bake it, bake it some more, fill it, bake it, cool it, etc.
then the recipe for the pie was insane. and then it tasted like a pizza with too much cheese and salt on it. Waste of tomatoes and my time. I used a food processor, two bowls, two baking sheets and a rack. Really. I've been cooking for over 40 years and this was not a keeper. I was SO looking forward to this too!
I wasn't familiar with Tomato Pie, and a friend recommended this recipe as it had extra additions of a parmesan crust and oven roasted tomatoes that made it unique. While this recipe was time consuming, like preparing the crust ahead of time and roasting tomatoes plus cooking bacon and shallots, it was definitely worth the effort! The crust tasted of cheese straws--tangy, crispy, flaky, and tender. In fact my husband and I ate the baked trimmings as a snack! Roasting the tomatoes a day ahead of time and refrigerating them with layers of paper towels to absorb the liquid was a time saver. Roasting added a caramelized effect to the tomatoes and really made them more flavorful. I also removed most of the seeds to eliminate the watery effect that tomatoes have in a recipe. I used a combination of heirloom and vine ripened tomatoes. It was a very flavorful combination along with the filling of mayonnaise, cheddar cheese, egg, mustard, and herbs, plus crisp bacon, shallots, and garlic. This recipe does take some time, but for a summer lunch time gathering it really is an impressive and delicious dish!
Delicious! Even friends who hate tomato pie love it! This time I used caramelized onions! So good!!