Bacon Onion Tomato Pie

Bacon Onion Tomato Pie

A savory, rich pie combining crispy bacon, sweet caramelized onions, and juicy tomatoes in a flaky crust—perfect for brunch, lunch, or a hearty side dish.

Ingredients

For the Crust:

1 ½ cups all-purpose flour

½ tsp salt

½ cup (1 stick) cold unsalted butter, cubed

4–6 tbsp ice water

For the Filling:

6 slices bacon, chopped

2 large onions, thinly sliced

2 large tomatoes, sliced (or 1.5 cups cherry tomatoes, halved)

1 cup shredded cheese (cheddar, Gruyère, or Swiss)

½ cup mayonnaise or Greek yogurt

2 tbsp Dijon mustard (optional)

1 tsp fresh thyme (or ½ tsp dried)

Salt & pepper to taste

Instructions

1. Prepare the Crust:

Mix flour and salt. Cut in butter until crumbly.

Add ice water 1 tbsp at a time until dough forms.

Roll into a disk, wrap in plastic, and chill 30 mins.

1. Cook Bacon & Onions:

Fry bacon until crisp; drain on paper towels.

In the same pan, caramelize onions over low heat (15–20 mins).

1. Preheat Oven: 375°F (190°C).
2. Assemble Pie:

Roll out crust; fit into a 9-inch pie dish.

Layer: caramelized onions → bacon → tomatoes.

Mix cheese, mayo, mustard, thyme, salt, and pepper; spread over top.

1. Bake: 30–35 mins until golden. Cool 10 mins before slicing.

Vegetarian: Skip bacon; add mushrooms or roasted garlic.

Cheesy: Add Parmesan or feta.

Herb Twist: Use basil or rosemary instead of thyme.

Crust Swap: Use store-bought or a potato crust.

Storage

Fridge: Keep covered for 3–4 days.

Freeze: Wrap tightly; freeze up to 2 months (reheat at 350°F).

Reheat: Warm in oven for best texture.

Enjoy warm or at room temperature!

Would you like adjustments for dietary preferences (e.g., gluten-free)?