If you are a fan of tomato pies, you will love this one because this pie is not soggy.
3 Pounds medium heirloom tomatoes
1 tsp kosher salt
6 sliced bacon
Small white onion
2 Cloves garlic, pressed or chopped
6 Ounces grated extra sharp cheddar cheese
3/4 Cup mayonnaise
1/2 Cup fresh basil, chopped
1 Tablespoon Dijon mustard
One pie crust
Step 1: Preheat oven to 400 degrees. Cut tomatoes into 1/2 thick slices. Place on a baking sheet lined with parchment paper. Remove excess water off tomatoes with a paper towel. Salt
Step 2: Bake in preheated oven until wilted and slightly dried out, 40-50 minutes. Remove from oven and let cool completely.
Step 3: Reline the baking sheet with another piece of parchment paper. Place bacon on it and cook bacon until crisp. Cool and chop
Step 4: Stir together cheese, mayonnaise, basil, onion, Dijon mustard and eggs. Fold in bacon.
Step 5: Spread a couple of tablespoons of the mixture on the bottom of the pie crust. Then add a layer of tomatoes. More mixture then another layer of tomatoes and top with mixture
Step 6: Bake for 40-45 minutes. Cool before serving