CHERRY TOMATO PIE

Cherry Tomato Pie image

Provided by Lucy Clark

Time 1h45m

Number Of Ingredients 13

Previous Next

6 slice bacon
2 pie crusts
2/3 c finely shredded parmesan cheese
3/4 c finely chopped onion
4 c cherry (or grape) tomatoes
1 Tbsp olive oil
1/4 c fresh basil, finely chopped
1/2 tsp kosher salt
1/2 tsp black pepper
8 oz cream cheese
1/4 c mayonnaise
1 egg yolk, lightly beaten
1 tsp finely grated lemon peel

Steps:

1. Preheat oven to 400 Cook bacon til done, but not crisp (Reserve 2 TBS. grease)
2. Roll out pie dough. Place 1 in pan as usual. Cut the second to the size of the bottom of the pan and place that on top of the first crust (keeps bottom from becoming soggy). Dish should be at least 2" deep.
3. Prick bottom of pastry. Line with foil; bake 10 minutes. Remove foil and bake 5 more minutes.
4. Remove and reduce heat to 375. Sprinkle 1/2 cup of cheese over the pie crust. Place bacon against the side of the crust. Cut remaining bacon into small pieces and add to tomato mixture.
5. Cook onion in reserved bacon drippings til tender. Drain and set aside.
6. Halve 2 cups of tomatoes. Place halved and whole tomatoes in large mixing bowl. Add olive oil, 2 TBS basil, salt, 1/4 tsp. pepper.
7. In a separat bowl beat together cream cheese, mayo, egg yolk, cooked onion, lemon peel, remaining Parmesan, basil and pepper.
8. Spoon cream cheese mixture into pie crust. Top with tomato mixture. Gently press tomatoes into cream cheese.
9. Bake til tomatoes begin to brown, about 35 minutes.