Savor Demetria's tomato pie on 'Talk of the Town'
Since we’ve been talking up the tomato so much in anticipation of our ‘All Things Tomato’ Night Market this Friday, News Channel 5’s ‘Talk of the Town’ program thought this week would be a good time to check in with Demetria White from White’s Family Farm. Watch Demetria demo her tomato pie recipe Thursday, July 17 (the program starts at 11 a.m.).
Find more recipes on our Market Kitchen page.
Demetria White’s Southern Tomato Pie
3 pounds assorted medium to large tomatoes (choose pretty ones with different colors; note that Nashville Farmers’ Market tomatoes pretty much cover the rainbow)
1 teaspoon kosher salt, divided
6 thick-cut bacon slices, diced
½ cup onion, chopped
2 garlic cloves, finely chopped (2 tsp.)
1 ½ cups extra-sharp cheddar cheese, grated
½ cup parmesan cheese, grated
½ cup mayonnaise
½ cup chopped fresh basil
1 tablespoon Dijon mustard
1 large egg
Parmesan-buttermilk crust from Southern Living (or use a store-bought deep-dish crust)
Preheat oven to 400°F. Cut tomatoes into 1/2-inch-thick slices. Place about 7 or 8 slices (enough to cover top of pie) on a baking sheet lined with paper towels, and sprinkle with 1/4 teaspoon of the salt. Cover with additional paper towels and reserve.
Arrange remaining tomatoes in a single layer on a lightly greased wire rack set on a large baking sheet. Sprinkle with 1/2 teaspoon of the salt. Bake in preheated oven until wilted and slightly dried out, 40 to 45 minutes. Cool completely for about 1 hour.
Cook bacon in a skillet until crispy. Let cool and crumble (you can also do this in the microwave). Using bacon grease, cook onions until they are caramelized, then stir in garlic and cook for about 1 more minute. Remove onions and garlic to a plate lined with paper towels and add bacon. Allow to cool.
Stir together cheese, mayonnaise, basil, mustard, and egg until combined. Sprinkle with pepper and remaining 1/4 teaspoon salt. Fold in bacon mixture.
Gently spread a third of the cheese mixture onto the parmesan-buttermilk crust; layer with half the roasted tomato slices in a slightly overlapping pattern. Spread another third of the cheese mixture on top of the tomato slices. Repeat with remaining roasted tomato slices and cheese mixture. Top with reserved sliced fresh tomatoes, pressing filling gently into crust. Shield edges of pie with aluminum foil.
Bake in preheated oven until filling is set, 40 to 45 minutes. Transfer to a wire rack and let stand 1 hour before serving. Sprinkle with basil.