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 |