We revamped this Southern summer classic with bacon-infused veggies and a hit of Gruyère cheese.
Caramelized Onion and Tomato Pie
- 4 slices thick-cut bacon, chopped
- 2 cups chopped yellow onion
- 1 cup chopped yellow bell pepper
- 2½ pounds fresh tomatoes, cut into ¼-inch-thick slices
- 1½ teaspoons kosher salt, divided
- 1 (14.1-ounce) package refrigerated piecrusts
- 2 teaspoons water
- 1 cup shredded Gruyère cheese
- 1 cup shredded sharp Cheddar cheese
- ¾ cup mayonnaise
- 1 tablespoon fresh thyme
- ½ teaspoon ground black pepper
- 1 large egg
- 4 teaspoons fine dry Italian breadcrumbs, divided
- Garnish: fresh thyme, ground black pepper
- In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove from skillet, and let drain on paper towels. Reserve 1 tablespoon drippings in skillet and heat over medium-high heat. Add onion and bell pepper; cook until lightly browned around the edges, about 6 minutes. Reduce heat to medium-low. Cover and cook until golden brown and tender, about 35 minutes more, stirring occasionally. Spoon onion mixture into a bowl. Let onion mixture and skillet cool completely.
- Line 2 baking sheets with paper towels. Arrange tomato slices in a single layer on prepared pans; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Pat tomatoes with paper towels.
- Preheat oven to 425°.
- On a lightly floured surface, unroll 1 piecrust. Lightly brush with 2 teaspoons water. Top with remaining piecrust. Roll piecrust into a 14-inch circle. Transfer to skillet, pressing into bottom and up sides. Trim excess dough to ½-inch from edge of skillet. Fold edges under; crimp as desired.
- In a small bowl, stir together cooled onion mixture, cheeses, mayonnaise, thyme, pepper, egg, and remaining ½ teaspoon salt. Spread one-third of mayonnaise mixture in bottom of prepared crust. Sprinkle with 2 teaspoons breadcrumbs. Arrange half of tomatoes, overlapping slightly. Repeat layers once. Top with remaining mayonnaise mixture.
- Bake 15 minutes.
- Reduce oven temperature to 375°. Loosely cover filling with foil; bake until golden brown, about 30 minutes more. Let cool on a wire rack. Sprinkle with bacon. Garnish with thyme and pepper, if desired.