Tomato, Cheddar, and Bacon Pie

By á-36509

Ingredients

• CRUST
• 2 1/4 C. Self rising soft wheat flower-----such as Lily White
• 1 c. cold cut up butter
• 8 cooked bacon slices, cut up
• 3/4 C sour cream
• FILLING
• 2 3/4 lb. assorted, red, green and yellow tomatoes peeled and sliced
• 2 t. Kosher salt, divided
• 1 1/2 (6oz.) fresh shredded extra sharp Cheddar Cheese
• 1/2 C freshly shredded Parmigiano-reggiano cheese
• 1/2 C mayonnaise
• 1 large egg slightly beaten
• 2 T. Fresh dill sprigs
• 1 T. Chopped fresh chives
• 1 T chopped fresh flat leaf parsley
• 1 T. Apple cigar Vinegar
• 1 green onion thinly sliced
• 2 t. Sugar
• 1/4 t fresh ground pepper
• 1 1/2 T plain yellow cornmeal

Preparation

Step 1

Prepare crust: Place flour in bowl of a heavy duty electric electric stand mixture. Cut in cold butter with a pastry blender or fork until mixture resembles small peas. Chill 10 minutes.

Add bacon to flower mixture , beat at low speed just until combined. Gradually add sour cream, 1/4 C at a time beating after each edition.

Spoon mixture onto heavily flowered surface; sprinkle lightly with flour as needed. Roll to a 13inch round . Gently place dough in a 9inch fluted tart pan with 2inch sides and a removable bottom. Press dough onto pan , trim off excess dough along edges.

Meanwhile , prepare filling. Cut 2lb. Tomatoes into 1/4 inch slices and remove seeds . Place tomatoes in a single layer on paper towel, sprinkle with 1T salt. Let stand 30 minutes.

Preheat oven to 425. Stir together cheese, next 10 ingredients, and remaining 1t. Salt in a large bowl until combined.

Pat tomato slices dry with a paper towel. Sprinkle with corn meal over bottom of crust. Lightly spread 1/2 C. Cheese mixture onto crust, layer with half of tomato slices in slightly overlapping rows. Spread with 1/2 C. Cheese mixture. Repeat layers , using remaining tomato slices and cheese mixture. Cut remaining 3/4 tomatoes into 1/4 inch slices and arrange on top of pie.

Bake 425 for 40-45 minutes shielding edges with foil during last 20 minutes to prevent from burning

Let stand 1-2 hours before serving.