Cheddar Herb Tomato Bacon Pie

Instructions:

1. Preheat Oven
   Preheat to 375°F (190°C).
2. Prep Tomatoes
   Arrange sliced tomatoes on paper towels, sprinkle with salt, and let sit 10–15 minutes. Pat dry with additional paper towels to remove excess moisture.
3. Caramelize Onions
   In a skillet over medium heat, cook onion until softened and lightly golden, about 8–10 minutes. Set aside.
4. Mix Cheese Topping
   In a bowl, combine mayonnaise, sour cream, shredded cheddar, basil, thyme, and black pepper. Stir until creamy.
5. Assemble Pie
   Layer half of the tomato slices into the pre-baked pie crust. Add caramelized onions and crumbled bacon. Spread half of the cheese mixture over the top. Repeat with remaining tomatoes and cheese mixture.
6. Bake
   Bake for 30–35 minutes, or until the top is bubbly and golden.
7. Cool and Serve
   Let the pie cool for at least 10 minutes before slicing to allow it to set. Garnish with extra herbs if desired.

Variations:

• Use sun-dried tomatoes along with fresh ones for a concentrated tomato flavor.
• Substitute Gruyère or Fontina for a more nutty or buttery twist.
• Add a handful of sautéed spinach for an extra layer of depth.

Tips:

• To avoid soggy crust, brush the base with a bit of egg white before baking or add a sprinkle of breadcrumbs.
• Store leftovers in the fridge and gently reheat in the oven to maintain crispness.
• For an elegant touch, serve with a drizzle of balsamic glaze.

This pie is summer comfort food at its best—bold, satisfying, and bursting with flavor.