Easy Fresh Garden Tomato Pie Recipe

Turn your fresh garden tomatoes into a delicious pie through this recipe by Linda’s Pantry on YouTube. With only a few ingredients and very easy steps, you can make this yummy shareable pie in just a few minutes. Plus, you can tweak the recipe to your preference! If you want to learn how to make it then proceed to read down below.

Ingredients:

• Fresh garden tomatoes
• Salt
• 1/3 cup of lard
• 2 cups of all-purpose flour
• A teaspoon of Himalayan pink salt or to taste
• 1/3 cup of chopped crispy bacon, heaping
• Egg wash
• Mozzarella cheese
• Freeze-dried garlic
• Bruschetta seasoning
• Fresh basil, chopped

Directions:

Step 1

Give the garden tomatoes a good wash and remove the stems of each one, then cut them about an inch thick. Place them on a plate lined with paper towels in a single layer, then sprinkle some salt over them, place another paper towel for another layer of tomatoes, for this recipe you’ll need about 3 to 4 layers. Cover the final layer of tomatoes with a paper towel and press them lightly, then set them aside to dry and rid of excess moisture. Preheat your oven to 400 degrees and prepare to blind bake your pie crust. In a large mixing bowl, add 1/3 cup of lard, 2 cups of all-purpose flour, a light teaspoon of Himalayan pink salt, and a heaping 1/3 cup of chopped crispy bacon, mix them together until well combined and it turns into a ball.

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Step 2

Flour your kitchen surface, then transfer the pie dough, and start to flatten it using a rolling pin. Transfer the dough crust into a round cast-iron pan or any pie plate, then crimp the outer edges of the crust nicely, and poke some holes at the bottom using a fork. Pop it in the preheated oven and blind bake it for about 8 minutes. After baking, brush the outer edges with egg wash, then blot the tomatoes before assembling them. Grab the baked crust, then sprinkle a layer of mozzarella cheese at the bottom, place the first layer of tomatoes, sprinkle some freeze-dried garlic, bruschetta seasoning, and chopped basil. Repeat the layers until you’ve used all of the tomatoes. Put it back in the oven and bake for a few more minutes or until the crust is nice, golden brown, and crispy.

*All image credit belongs to Linda’s Pantry via YouTube. Follow and subscribe to her channel for more!

Easy Fresh Garden Tomato Pie Recipe