Published: August 2026
Author: Betsy
Recipe origin: West Virginia

This recipe, which takes advantage of beautiful summer tomatoes, comes from a cookbook created by a book club in West Virginia that’s been meeting every month for the past 26 years! As each of their children has grown up and married, they gift a copy of the cookbook to the newlyweds, alongside a nice set of cookware.

Yield: 6 Servings

1 9″ pie crust (if raw, pre-bake 5-7 mins)
3 pounds assorted medium to large heirloom tomatoes
1 teaspoon Kosher salt, divided
6 thick-cut bacon slices, diced
2 large shallots, chopped
2 garlic cloves, finely chopped (2 tsp.)
6 ounces aged extra-sharp white cheddar cheese, grated (about 1 1/2 cups)
1/2 cup mayonnaise
1/2 cup chopped fresh basil
1/4 cup thinly sliced fresh chives
1 tablespoon Dijon mustard
1 large egg
Fresh basil leaves
Minced fresh chives

Preheat oven to 400°F. Cut tomatoes into 1/2-inch-thick slices. Place about 7 – 8 slices (enough to cover top of pie) on a baking sheet lined with paper towels, and sprinkle with 1/4 teaspoon of the salt. Cover with additional paper towels.

Arrange remaining tomatoes in a single layer on a lightly greased wire rack set on a large baking sheet. Sprinkle with 1/2 teaspoon of the salt. Bake in preheated oven until wilted and slightly dried out, 40 to 45 minutes. Cool completely.

Cook bacon in a skillet over medium-high until fat is beginning to render, 4- 5 minutes. Add chopped shallots, and cook until bacon is crisp and shallots are caramelized, 6 to 7 more minutes. Stir in garlic; cook until fragrant, 1 minute. Transfer bacon mixture to a plate lined with paper towels to drain. Cool 20 minutes.

Stir together cheese, mayonnaise, basil, chives, Dijon, and egg until combined. Sprinkle with pepper and remaining 1/4 teaspoon salt. Fold in bacon mixture.

Gently spread a third of cheese mixture onto crust; layer with half of the roasted tomato slices. Spread another third of cheese mixture on top of tomato slices. Repeat with remaining roasted tomato slices and cheese mixture. Top with reserved sliced fresh tomatoes, pressing filling gently into crust.
Bake until set, 40 to 45 minutes. Transfer to a wire rack and let stand 1 hour before serving. Sprinkle with basil and chives.

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