Ingredients: |
Ingredients: 1 Deep dish refrigerated pie crust
2 large red tomatoes, peeled and sliced (1/4" thick)
2 large yellow tomatoes, peeled and sliced (1/4" thick)
1 large green tomato, peeled and sliced (1/4" thick)
1 medium leek
1 TBS butter
1/2 cup of shredded Parmigiano-Reggiano cheese
1 large egg, lightly beaten
1 tsp of kosher salt
1/2 tsp of ground black pepper
3 tsp of dried basil
1/4 tsp of garlic powder
1/4 tsp of Italian seasoning
3/4 cup of Duke's mayonnaise
1 1/2 cups of shredded cheddar cheese
1 1/2 TBS plain yellow cornmeal
4 bacon slices, chopped
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Directions: |
Directions:Preheat over 450 F
Fit pie crust into a 9" pie plate, fold edges under and crimp, bake 8-10 minutes or until golden brown, remove from oven and cool 5 minutes
Reduce oven temperature to 375
Place tomato slices in a single layer on a paper towel-lined wire rack and sprinkle with Kosher salt. Let stand for 30 minutes. Pat dry with paper towels
Remove the dark green and root of the leek, thinly slice
Melt 1 TBS of butter in a frying pan, add bacon and leeks. Saute for 3-5 minutes or until tender
Stir together remaining spices, cheese, egg and mayonnaise
Sprinkle cornmeal over the bottom of the pie crust
Spread 1/2 cup of the cheese/spice mixture onto the crust, layer with half of the tomato slices in slightly over lapping rows.
Spread 1/2 of the bacon/leek mixture over the tomato layer
Repeat with Cheese/spice layer, tomato layer and finish with cheese/spice layer (Must be the top layer)
Wrap "crimped" pie crust edges with aluminum foil to prevent excessive browning.
Bake 40-45 minutes
Let stand for 30 minutes before serving |
This recipe for Summer Tomato Pie is from