Cherry Tomatoe Pie this is delicious! 6 strips bacon 1, 15-ounce package rolled refrigerated unbaked pie crust (2 crusts) 2 ⁄3 cup finely shredded Parmesan cheese 3 ⁄4 cup finely chopped sweet onion 4 cups cherry tomatoes 1 tablespoon olive oil 1 ⁄4 cup fresh basil, finely chopped 1 ⁄2 teaspoon kosher salt 1 ⁄2 teaspoon black pepper 1 ⁄2 8-ounce package cream cheese, softened 1 ⁄4 cup mayonnaise 1 egg yolk, lightly beaten 1 teaspoon finely shredded lemon peel 3 ⁄4 cup thinly sliced leaf lettuce Lemon wedges (optional) Preheat oven to 400 degrees. In a large skillet, cook bacon until just done but not crisp. Transfer to paper towel; drain. Reserve 1 tablespoon bacon drippings in skillet; set aside. Let pie crust stand at room temperature for 20 minutes. On a lightly floured surface, stack the two pie crusts. Roll from center to edges to form a 12-inch circle. Wrap pastry around a rolling pin; unroll pastry into a 9-inch deep-dish pie plate. (Sides should be 2 to 21 ⁄2 inches deep). Ease pastry into pie plate, allowing edges to form a loose ruffled or scalloped effect. Gently press pastry into the bottom of pie plate. Sides will not lay flat against pie plate. Prick bottom of pastry with a fork. Line pastry with a double thickness of foil; bake 10 minutes. Remove foil; bake 5minutes more. Remove, and reduce heat to 375 degrees. Sprinkle 1 ⁄2 cup of the cheese over the pie crust. Place half the bacon slices around the edge of the crust. Set aside. Cook onion in reserved bacon dripping over medium heat until tender. Drain drippings. Set aside. Halve 2 cups of the cherry tomatoes, leaving the remaining 2 cups whole. Place the halved and whole tomatoes in a large mixing bowl. Add olive oil, 2 tablespoons of the basil, salt, and 1 ⁄4 teaspoon of the pepper. Stir to combine. In a separate bowl beat together cream cheese, mayonnaise, egg yolk, cooked onion, lemon peel, and remaining Parmesan, basil and pepper. Spoon cream cheese mixture into pie crust. Top with tomato mixture. Nestle the remaining bacon slices among the tomatoes, weaving bacon between tomatoes. Gently press tomatoes and bacon into the cream cheese mixture. Bake pie until tomatoes just begin to brown, about 35 minutes. (Loosely cover pie with foil if edges brown too quickly.) Let stand 60 minutes. Top with leaf lettuce and serve with lemon wedges. Makes 8 servings. Notes: I used 1 pie crust and cooked everything at one time. I used 4 pieces of bacon instead of 6. I used beef steak and roma tomatoes from my garden. I used the remaining olive oil from frying the onions instead of throwing it away, I did not add any additional olive oil. I cut the bacon into pieces rather than keeping is whole
Posted on: Wed, 07 Aug 2013 13:53:54 +0000
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