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Balsamic Roasted Tomato Spinch Bacon Pie

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Ingredients

  • 1 Pillsbury® refrigerated pie crust, softened as directed on box
  • 9 medium plum (Roma) tomatoes, halved lengthwise, seeded
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon McCormick® Italian Seasoning
  • 1/8 teaspoon salt
  • 1/8 teaspoon McCormick® Black Pepper
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
  • 3 LAND O LAKES® Eggs
  • 1/2 cup mascarpone cheese (4 oz), softened
  • 1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
  • 1 cup grated Parmesan cheese
  • 2 or 3 dashes McCormick® Ground Red Pepper (cayenne), if desired
  • 1/4 teaspoon salt
  • 1/2 teaspoon McCormick® Black Pepper
  • 6 slices bacon, cooked, crumbled

Details

Servings 8
Preparation time 35mins
Cooking time 70mins
Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge. Bake 6 to 8 minutes or until just beginning to brown. Remove from oven.

2 Line 15x10-inch pan (with sides) with foil. Arrange tomatoes, cut sides up, in single layer in pan. Sprinkle tomatoes with garlic, Italian seasoning and 1/8 teaspoon each salt and black pepper. Drizzle with vinegar and oil. Roast 25 to 30 minutes or until tomatoes are very tender. Remove from oven; reduce oven temperature to 375°F.

3 Meanwhile, in medium bowl, beat eggs with wire whisk. Add mascarpone cheese; beat until well blended. Stir in spinach, 1/2 cup of the Parmesan cheese, red pepper, 1/4 teaspoon salt and 1/2 teaspoon black pepper. Spread mixture evenly in partially baked crust.

4 Arrange tomatoes, overlapping slightly, in single layer on spinach mixture. Sprinkle with remaining 1/2 cup Parmesan cheese and bacon.

5 Bake at 375°F 25 to 35 minutes, covering edge of crust with strips of foil after 10 to 15 minutes, until filling is set in center and crust is golden brown. Let stand 10 minutes before serving.

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