COVER RECIPE
Ultimate Tomato Pie
MAKES 1 (9-INCH) DEEP-DISH PIE
(photo on page 16)
This pie lets garden-fresh tomatoes shine.
2½ pounds vine-ripe tomatoes, sliced ¼ inch thick
2 teaspoons kosher salt, divided
4 slices thick-cut bacon
1 cup chopped yellow onion
All-Butter Pie Dough (recipe follows)
2 cups shredded Monterey Jack cheese, divided
¾ cup mayonnaise
1 large egg, lightly beaten
1 tablespoon fresh thyme
¼ teaspoon ground black pepper
4 teaspoons fine Italian-seasoned bread crumbs, divided
Garnish: fresh thyme
1. Place tomato on baking sheets lined with paper towels; sprinkle with 1 teaspoon salt. Let stand at room temperature for 30 minutes. Pat dry. Let stand 30 minutes more and then pat dry again.
2. In a 10-inch skillet, cook bacon over medium-high heat until crisp. Remove from pan with a slotted spoon and let drain on paper towels, reserving 1 tablespoon drippings in skillet. Let cool, and chop bacon.
In same skillet, heat drippings over medium heat. Add onion; cook until lightly
