Tomato Pie with Artichoke and Bacon
Ingredients
- 1 refrigerator pie crust
- 4 slices good quality bacon, cut into small pieces
- 2-3 pounds tomatoes, sliced thin
- 1 cup extra sharp cheddar, grated
- 1 cup mozzarella cheese, grated
- 1 cup parmigiano reggiano, grated
- 1 cup mayonnaise
- 1/2 cup artichoke bruschetta spread
- 1/2 cup fresh basil leaves, sliced thin
- 6 scallions, sliced thin
Instructions
- Preheat oven to 450
- Place refrigerator pie crust into glass deep dish pie plate
- Partially bake pie crust for 10-15 minutes in hot oven.
- Remove pie crust and let cool completely before filling
- Turn oven down to 350
- Place bacon into skillet and brown. Remove cooked bacon from skillet and reserve.
- Begin by slicing fresh tomatoes thin (1/4 inch). Place them atop a mesh screen that is on a jelly roll pan. Sprinkle with sea salt. Let them sit for at least 30 minutes to release their excess water. After 30 minutes use paper towels to blot up any excess moisture. This will result in a pie that is not watery.
- In a large bowl combine cheddar, mozzarella, parmigiano reggiano, mayonnaise and artichoke brushcetta spread.
- In a small bowl mix the fresh basil and scallions.
- Once the partially cooked pie crust has cooled it's time to assemble.
- Place one layer of tomatoes on bottom.
- Sprinkle half of the basil/scallion mixture on top.
- Place another layer of tomatoes in dish.
- Sprinkle remaining basil/scallion mixture on top.
- Spread cheese/mayo/artichoke mixture on top of pie. You may have to use a rubber spatula or your hands to completely cover.
- Sprinkle cooked bacon pieces on top.
- Bake pie in 350 oven for 30 minutes.
- Remove from oven and let cool for at least 30 minutes.
- Pie is best served slightly warm or at room temperature.
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