Aunt Cynthia’s Tomato and Bacon Pie

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This savory pie is adapted from Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana.  This makes 1 tart which will serve 6-8. 

1 Savory Tart Shell

10-12 oz. good lean bacon, cut into small pieces (I used 10 oz. of Cottage Bacon )

2 ripe medium tomatoes (the best quality available)

Salt and pepper

½ medium onion, thinly sliced

5 oz. cheddar or pepper jack cheese, grated

Preheat the oven to 375 degrees.

Sauté the bacon until cooked and lightly crisp.  Drain on paper towels.

Put half of the sliced tomatoes as a layer on the tart crust.  Season with salt and pepper.  Cover the tomatoes with half of the sliced onions, and then with half of the grated cheese.  Repeat with the rest of the tomatoes, onions, and cheese.  Top with the bacon.  Bake for about 25 minutes until the cheese has melted and the tomatoes have released some of their juices.  Serve warm or at room temperature.


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