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.
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!
September Tomatoes, Bacon & Spinach Pie
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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””
That looks absolutely fabulous!! I love your memes. I could eat the photos.
I could eat the pics too.
Thanks so much Nancy for stopping by Food on Fifth. Big Hug to you. T
Greetings Teresa, I too have a garden full of tomatoes (herb, citrus fruits, etc.) I just love the sound of this recipe! Cheryl.
You know Cheryl, this was just one of those recipes that the on-hand ingredients created more than I did. It was just really good and easy and delicious. Best and thanks.
Hi Teresa, it sounds so good!!! I love when recipes just work out so well for us! Have a super evening. Cheryl.
I love the tomato bird – too cute!
I know this little tomato was just almost too cute to cut up and eat…but I did it anyway! Thanks so much.
The students in my Easy As Pie class will be making this one! I love a deep-dish pie. Thanks for the recipe.
Please send me some photos if you use this recipe so I can post them…that would be so much fun. Many thanks.
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.
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
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.
Love the bird tomato 🙂 Seductive photos to make one’s mouth water. Another winner Teresa!
I am telling you Johanne that little tomato had me enchanted for a few days, but I finally broke down and ate it!!
This is really beautiful, love how you flavored it as well. Can’t wait to try this soon!
That sounds amazing! Thanks!
Thanks Real Food by Day and Delozier 0727 for your really nice comments.
Davie that means a lot to me coming from my favorite son-in-law in the whole world!! Big Kiss.
OH MY GOODNESS! This looks so good!
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!
Debbie and Frisco Butterfly I so appreciate your visit and nice words about this recipe. Oh My Goodness indeed and thanks.
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!
I do not know why I do not make flavored crusts all the time? This just made this pie so special and aromatic. Thanks for stopping by.
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.
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.
I wish my family would eat this! I could devour it all by myself…and your snaps are so vibrant and colourful!
That makes me hungreeeeee! Beautiful pics!
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!!
This looks amazing! Pinned to my Pinterest board!
Oh dear, now I’m drooling!
I would eat!
Reblogged this on Royal Graffiti.