Tomato Pie with Pimiento Cheese | Louisiana Kitchen & Culture

Ingredients

• 2 cups/250 grams all-purpose flour, more for flouring the work surface
• 1 teaspoon fine sea salt
• 4 ounces/113 grams chilled unsalted butter (1 stick), cut into 1/2-inch cubes
• 2 large egg yolks
• Ice water
• 1½ pounds ripe Roma tomatoes
• Kosher salt
• 4 thick slices bacon, cooked and crumbled, bacon fat reserved
• 1 sweet onion, such as Vidalia or red onion, very thinly sliced
• ½ cup mixed chopped fresh herbs, such as chives, parsley and basil
• black and cayenne pepper to taste
• 1 16-ounce container pimiento cheese spread