Tomato Pie with Pimiento Cheese

Recipe modified froma recipe by Virginia Willis, in the New York Times

Serves 8



  • 2 cups/250 grams all-purpose flour, more for flouring the work surface
  • 1 teaspoon fine sea salt
  • 4 ounces/113 grams chilled unsalted butter (1 stick), cut into 1/2-inch cubes
  • 2 large egg yolks
  • Ice water

For the filling:

  • 1½ pounds ripe Roma tomatoes
  • Kosher salt
  • 4 thick slices bacon, cooked and crumbled, bacon fat reserved
  • 1 sweet onion, such as Vidalia or red onion, very thinly sliced
  • ½ cup mixed chopped fresh herbs, such as chives, parsley and basil
  • black and cayenne pepper to taste
  • 1 16-ounce container pimiento cheese spread

Tomato Pie with Pimiento Cheese

Tomato Pie with Pimiento Cheese

Click image to enlarge



Make the dough: In a food processor fitted with the metal blade, combine the flour and salt. Add the butter. Process until the mixture resembles coarse cornmeal, 8 to 10 seconds. Add the egg yolks and pulse until just combined. Pulse in 5 to 6 tablespoons ice water, 1 tablespoon at a time, just until the mixture holds together as a soft dough, not crumbly or sticky. Use your hands to shape into a 1-inch-thick disk, wrap in plastic and refrigerate until firm, about 30 minutes (or longer, if desired).

Lightly flour a clean work surface and rolling pin. Unwrap and roll out the dough, starting in the center and rolling up to, but not over, the top edge of the dough. Return to the center, and roll down to, but not over, the bottom edge. Give the dough a quarter turn, and continue rolling, repeating the turns until you have a circle about 1/8-inch thick.

Transfer to a 9-inch pie pan, being careful not to stretch or pull the dough. Cut away any excess dough, leaving enough to make a thick edge around the rim. Tuck the edges under, press together and, if desired, crimp the edge. Chill until firm, at least 30 minutes.

Preheat oven to 300ºF.

Line 1 or 2 baking sheets with parchment paper. Slice tomatoes ¼-inch thick and spread in a single layer on prepared baking sheets. Sprinkle with salt. Toss onion with 2 tablespoons reserved bacon grease (or olive oil) and spread over tomatoes. Roast, rotating the pans once, until tomatoes and onions are soft, about 30 minutes. Cool to room temperature while you bake the crust:

Bake the crust: Heat oven to 425 degrees. Prick the bottom of the dough lightly all over with a fork. Line the dough with parchment paper and fill with pie weights, dried beans or uncooked rice, enough to come halfway up the sides of the pan. Bake for 20 minutes. Remove from the oven and remove the paper and weights. Set crust aside to cool to room temperature.

Assemble the pie: Heat oven to 350 degrees. Place half the tomatoes and onions in a single layer in the pie crust. Add half the onions, bacon, and herbs. Season with salt and pepper. Repeat with remaining tomatoes, onions, bacon, and herbs.

Drop the pimiento cheese spread in blobs across the top of the pie; bake for 30 minutes, or until lightly browned. Transfer to a wire rack to cool at least 30 minutes. Serve warm or at room temperature, slicing with a serrated knife.

This recipe is modified from a recipe Virginia Willis supplied to the New York Times.


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