“September Tomatoes, Bacon & Spinach Pie with Thyme-Pepper Crust”

tomato pie 2

The September tomatoes…the ripe red ones that hang on vines starting to droop, vines heavy with green tomatoes that will never see red…these ripe homegrowns are the sweetest of the season I think. They are summer’s last gift before it is all a memory.

wee tomato bird

What to do with the last few tomatoes just picked? A BLT…a jar of tomato sauce…a pie? Yes. I love to make pies.  A deep savory pie it will be.

A crust using fresh lemon thyme from my garden along with some freshly ground black peppercorns is where I will start.


I am a fan of the springform pan for tarts & pies as well as for cake. A straight sided savory pie is just so beautiful.



Thick sliced homegrown tomatoes salted and draining on paper towels before adding to the pie helps pull out some of the water before using. I do not want this pie to be too watery.


The spinach & ricotta filling  is creamy enough to hold up the next layers.


Filling topped with thick sliced toms and crispy, thick sliced bacon torn into pieces.


Creamy spinach filling, salty-sweet September tomatoes & crispy bacon. Let’s eat! DSC_1955

September Tomatoes, Bacon & Spinach Pie

  • Servings: 6-8
  • Print

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  • 1 1/4 cups unbleached flour with a pinch of salt added
  • 1 stick cold butter cut into small pieces
  • 1 tbsp fresh thyme leaves
  • 1 tsp freshly ground black peppercorns
  • a few tablespoons cold water
  • 1/2 cup crumbled feta cheese
  • 3 med homegrown tomatoes sliced thickly/or 1 large tomato & some cherry toms
  • 1 cup whole fat ricotta
  • 3 large eggs
  • 1 cup fresh spinach steamed, drained & chopped
  • 4 slices thick bacon, cooked crispy & broken into pieces
  • sea salt & freshly ground black peppercorns


  1. For crust put the flour, pinch of salt, thyme leaves & pepper in a food processor & pulse a few times. Add cold butter pieces, pulse a few more times until incorporated.
  2. With machine running drizzle in ice-cold water until a dough ball forms. Flatten dough into a disk, wrap in plastic and chill for 30 minutes before rolling out.
  3. In the meantime, place thickly sliced tomatoes on paper towels & sprinkle with some sea or kosher salt. Let sit for 20 minutes. This will pull some of the moisture out of the tomatoes. Right before adding to the pie pat dry again with dry paper towels.
  4. Preheat oven to 350. Roll chilled dough out on a floured board into a circle large enough to fit into & half-way up the sides of  a 9″ springform  pan.
  5. Spray pan bottom & sides with cooking spray. Fit dough into the pan bottom & half way up sides. Crimp and fold to make an even top edge. Set aside.
  6. In a mixing bowl whisk together the ricotta and eggs, 1/2 tsp each salt & pepper,  until fluffy. Stir in drained & chopped spinach. Mix well.
  7. Sprinkle the crumbled feta over the bottom of the dough. Top with the ricotta-spinach mixture. Add tomato slices. Scatter the crispy bacon pieces over all.
  8.  Bake for 35-45 minutes or until puffy & golden brown and center is set. Cover with a sheet of foil if the top starts getting too brown.  Let rest for 20 min. before cutting.


36 thoughts on ““September Tomatoes, Bacon & Spinach Pie with Thyme-Pepper Crust”

  1. As usual, great photos and the recipe looks fantastic. Robert, my friend with a huge garden, is sharing his wonderful heirloom tomatoes with me. I hope to bake your pie this weekend.I’m a real quiche fan and your recipe reminds of some that I have eaten.

  2. sigh. it makes my heart happy to see a tomato recipe in September, seeing as how their still plentiful. I’ve already begun to feel overwhelmed by all the pumpkin posts. we’re still eating tomatoes as well! this recipe not only looks but sounds divine, but then again–I’m fool for a quiche of any sort. beautiful photos Teresa. <3

    1. Gerlinde and Charles, many thanks to both of you for stopping by. Yes, this really is a quiche isn’t it…for some reason it never occurred to me!! But I am a real fan of the quiche and all variations as well. Again, thanks to both of you.

  3. Reblogged this on Frisco Butterfly and commented:
    OH. MY. GOODNESS….I’m almost at a loss for words right now! This Tomato, Bacon and Spinach Pie with a Thyme Peppercorn Crust looks absolutely DEVINE!!! The pictures themselves are making my mouth water. I’m making this tonight. Get this amazing recipe and follow “food on fifth” Their blog will not disappoint. Great Post, love the pictures!

  4. This looks so good = I had a tart something like this once. It was my favorite lunch at a small place that closed down – they sold it by the very generous slice! It didn’t have that marvelous looking crust, though. Thanks for posting it!

  5. Oh yum, I will save this recipe for next summer. We have had frosts two days in a row so all the remaining tomatoes on my vines will never have a chance to develop the great flavor of earlier tomatoes. Hoping for a good crop next year.

    1. Oh Karen it sounds like the cooler weather has arrived up in your area! I hope it is not as harsh as last winter. We have had no frosts yet and probably will not until December. I am already looking forward to the tomatoes of 2015! Best to you and thank you for you visit to Food on Fifth.

  6. This looks and sounds amazing Teresa – we sell have some lovely tomatoes about so I may give this a go at the weekend. I love straight sided pies too – I think that the filling cooks more evenly and it just looks so nice!!

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