Cherry Tomato Pie

By á-2068

Ingredients

• 6 strips bacon
• 1 15-oz. package rolled refrigerated unbaked pie crust (2 crusts)
• 2/3 C. finely shredded Parmesan cheese
• 3/4 C. finely chopped sweet onion
• 4 C. cherry tomatoes
• 1 Tbsp. olive oil
• 1/4 C. fresh basil, finely chopped
• 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/2 8 oz. package cream cheese, softened
• 1/4 C. mayonnaise
• 1 egg yolk, lightly beaten
• 1 tsp. finely shredded lemon peel

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 400 degrees. In a large skillet cook bacon until just done but not crisp. Transfer to paper towels; drain. Reserve 1 Tbsp. bacon drippings in skillet; set aside.

2. 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 rolling pin; unroll into a 9-inch deep-dish pie plate. (Sides should be 2 to 2 1/2 inches deep.) Ease pastry into pie plate, allowing edges to form a loose ruffled or scalloped effect. Gently press pastry into bottom of pie plate. Sides will not lay flat against the side of the pie plate. Prick the bottom.

3. Line pastry with double thickness of foil; bake 10 minutes. Remove foil, bake 5 minutes more. Remove and reduce oven temperature to 375 degrees. Sprinkle 1/2 C. of the cheese over the pie crust. Place half the bacon around the edge of crust. Set aside.

4. Cook onion in reserved bacon drippings over medium heat until tender. Drain drippings; set aside.

5. Halve 2 cups of the cherry tomatoes, leaving the remaining 2 cups whole. Place halved and whole tomatoes in a large mixing bowl. Add olive oil, 2 Tbsp. of the basil, salt and 1/4 tsp. of the pepper; stir to combine.

6. In a separate bowl beat together cream cheese, mayonnaise, egg yolk, cooked onion, lemon peel and remaining Parmesan, basil and pepper.

7. 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 cream cheese mixture.

8. Bake pie until tomatoes just begin to brown, about 35 minutes. (Loosely cover pie with foil if edges begin to brown too quickly.) Let stand 60 minutes.

9 Top with chopped leaf lettuce and serve with lemon wedges.