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Heirloom Tomato Pie With Bacon Marmalade

South City Kitchen Vinings
This delicious heirloom tomato pie is elevated with sweet and smoky bacon marmalade.
5 from 1 vote
Course Main
Cuisine Southern
Servings 12

Ingredients
  

For the tart

  • 12 tart shells chilled
  • 3 oz 1 bunch scallions, sliced thin
  • 1 oz basil leaves chopped
  • 2 lbs heirloom cherry and grape tomatoes cut into halves and quarters
  • 5 oz cheddar cheese shredded
  • 3 oz grana padano
  • 12 oz mayo
  • 4 eggs
  • 1 tsp pepper
  • 1 tsp salt

For the bacon molasses

  • 1 lb bacon
  • 2 oz molasses
  • 1 oz apple cider vinegar

Instructions
 

For the tart

  • Mix all ingredients together and divide evenly between the shells.
  • Bake at 325 for about 20 minutes, rotate and bake till golden and slightly risen. Crust should be brown. Once slightly cooled remove from tins and chill.

For the bacon molasses

  • Preheat oven to 350 degrees. Place bacon on a sheet pan and cook in the oven for about 15 min or until just crispy. Remove bacon from oven and drain of any rendered fat. Allow bacon to cool then rough chop the bacon and place into a mixing bowl. Add molasses and vinegar and mix until well incorporated.
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