Ingredients:

  • 2 1/4 cups All-purpose flour (280 g)
  • 1 tsp Fine sea salt (for pastry)
  • 8 oz Unsalted butter, frozen and cubed (225 g)
  • 4–6 tbsp Ice water
  • 5-6 large Ripe beefsteak or heirloom tomatoes, sliced 1/4 inch thick (1 kg)
  • 2 tbsp Coarse Kosher salt (for draining tomatoes)
  • 8 oz Thick-cut smoked bacon, diced (225 g)
  • 1 1/2 cups Sharp Cheddar or Gruyère cheese, freshly grated (175 g)
  • 1/2 cup Full-fat mayonnaise
  • 1 large Free-range egg yolk
  • 3 tbsp Fresh chives, finely snipped
  • 3 tbsp Fresh basil leaves, thinly sliced (chiffonade)
  • 1/4 tsp Freshly ground black pepper
  • 1/4 tsp Garlic powder (optional)

Instructions:

  1. Prepare Pastry: Pulse flour and salt in a food processor. Cut in the frozen butter cubes until the mixture resembles coarse breadcrumbs with some pea-sized chunks remaining.
  2. Add Liquid: Gradually drizzle in the ice water, pulsing just until the dough comes together. Form into a disc, wrap, and chill for a minimum of 30 minutes.
  3. Roll and Blind Bake: Roll the dough into a 12-inch circle, fit it into the 9-inch pie plate, and crimp the rim. Freeze for 15 minutes. Preheat oven to 375°F (190°C). Blind bake the shell with weights for 18 minutes. Remove weights, prick the bottom, and bake for another 5–7 minutes until light golden. Let cool completely.
  4. Drain Tomatoes: Lay the sliced tomatoes on a wire rack over a baking sheet. Sprinkle generously with Kosher salt. Let stand for 30–60 minutes to draw out moisture.
  5. Rinse and Dry: Gently rinse the tomatoes under cool water to remove excess salt. Pat them absolutely bone-dry using a clean tea towel or paper towels. This step is crucial.
  6. Crisp Bacon: Cook the diced bacon in a skillet until crispy. Drain thoroughly and set aside. Reserve 1 tbsp of bacon fat for brushing the crust.
  7. Prepare Binder: In a medium bowl, combine the grated cheese, mayonnaise, egg yolk, fresh herbs, pepper, and garlic powder. Mix well.
  8. Layer the Filling: Brush the bottom of the pre-baked pie shell with the reserved bacon fat or a thin layer of mayo for a moisture barrier. Spread one-third of the cheese binder mixture over the bottom.
  9. Assemble: Sprinkle half of the crispy bacon over the binder layer. Arrange the dried tomato slices in slightly overlapping layers, seasoning lightly with pepper.
  10. Final Layers: Spread the remaining binder mixture over the tomatoes. Top with the rest of the crispy bacon.
  11. Bake: Bake at 350°F (180°C) for 35–40 minutes, or until the crust is deep golden brown and the filling is set. Shield edges with foil if browning too quickly.
  12. Rest: Remove from the oven and let the pie cool and set on a wire rack for a minimum of 30 minutes before slicing. Do not slice early.