TOMATO PIE
Makes: 8 servings
Components:
3 kilos tomatoes
1 teaspoon salt, divided
6 thick-cut bacon slices, diced
2 shallots, chopped
2 garlic cloves, finely chopped
6 ounces (about 1 1/2 cups) aged extra-sharp cheddar cheese, grated
1/2 cup mayonnaise
1/2 cup chopped recent basil
1/4 cup thinly sliced recent chives
1 tablespoon Dijon mustard
1 massive egg
1 (9-inch) unbaked pie crust, your favourite
Recent basil leaves
Minced recent chives
Directions:
Preheat oven to 400 levels.
Minimize tomatoes into 1/2-inch-thick slices. Place about 7 or 8 slices (sufficient to cowl high of pie) on a baking sheet lined with paper towels, and sprinkle with 1/4 teaspoon of the salt. Cowl with further paper towels, and reserve.
Organize remaining tomatoes in a single layer on a frivolously greased wire rack set on a big baking sheet. Sprinkle with 1/2 teaspoon of the salt. Bake till wilted and barely dried out, 40 to 45 minutes. Cool utterly, about 1 hour.
In the meantime, cook dinner bacon in a skillet over medium-high till fats is starting to render, 4 to five minutes. Add chopped shallots, and cook dinner till bacon is crisp and shallots are caramelized, 6 to 7 extra minutes. Stir in garlic; cook dinner till aromatic, about 1 minute. Utilizing a slotted spoon, switch bacon combination to a plate lined with paper towels to empty. Cool 20 minutes.
Stir collectively cheese, mayonnaise, basil, chives, Dijon and egg till mixed. Sprinkle with pepper to style and remaining 1/4 teaspoon salt. Fold in bacon combination.
Gently unfold a 3rd of cheese combination into pie crust; layer with half of the roasted tomato slices in barely overlapping sample. Unfold one other third of cheese combination on high of tomato slices. Repeat with remaining roasted tomato slices and cheese combination. Prime with reserved sliced recent tomatoes, urgent filling gently into crust. Protect edges of pie with aluminum foil.
Bake in preheated oven till filling is about, 45 to 60 minutes. Switch to a wire rack, and let stand 1 hour earlier than serving. Sprinkle with basil and chives.
Vitamin per serving: 440 energy; 34 g fats; 11 g saturated fats; 64 mg ldl cholesterol; 11 g protein; 23 g carbohydrate; 5 g sugar; 3 g fiber; 840 mg sodium; 183 mg calcium
Tailored from a recipe by southernliving.com
