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Tomato Pie with Bacon, Spinach & Mozzarella

A RizzieFarms summertime favorite featuring layers of garden tomatoes, smoky bacon, spinach, mozzarella, Parmesan, fresh herbs, and a creamy mayonnaise custard baked in a deep-dish pie crust. Wonderful served warm or cold the next day.

Servings: 6–8 servings
Total Time: 90 min
Pan: 1 frozen deep-dish pie crust

Ingredients

Crust
  • 1 frozen deep-dish pie crust
Filling
  • 18–20 large ripe tomatoes, peeled and sliced 1/4-inch thick
  • 2 teaspoons salt
  • 1½ cups (6 oz) shredded mozzarella cheese
  • 1/2 cup shredded Parmigiano-Reggiano cheese
  • 8 slices bacon, cooked and chopped
  • 8 ounces spinach, cooked, well-drained and chopped
  • 2 green onions, thinly sliced
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons dried basil
  • 2 teaspoons sugar
  • 1/4 teaspoon black pepper
  • 1 tablespoon balsamic vinegar
  • 1/2 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1½ tablespoons plain yellow cornmeal
Tomato Pie with Bacon, Spinach & Mozzarella

Instructions

  1. Drain the tomatoes Peel and slice 18–20 large tomatoes into 1/4-inch slices. Arrange in a single layer on paper towels and sprinkle both sides with 2 teaspoons salt. Cover with additional paper towels and allow to drain for 30–60 minutes. Pat dry before assembling the pie.
  2. Preheat the oven Preheat the oven to 425°F.
  3. Prepare the filling In a large bowl combine 1½ cups shredded mozzarella, 1/2 cup shredded Parmigiano-Reggiano, 8 slices cooked chopped bacon, 8 ounces cooked chopped spinach, 2 sliced green onions, 1 tablespoon chopped chives, 1 tablespoon chopped parsley, 2 teaspoons basil, 2 teaspoons sugar, 1/4 teaspoon black pepper, 1 tablespoon balsamic vinegar, 1/2 cup mayonnaise, and 1 lightly beaten egg. Stir until evenly combined.
  4. Assemble the pie Place the frozen deep-dish pie crust on a baking sheet. Sprinkle 1½ tablespoons cornmeal evenly over the bottom of the crust. Spread one-third of the filling mixture over the cornmeal. Arrange one-third of the drained tomato slices over the filling. Repeat the layers two more times, ending with a layer of tomatoes.
  5. Bake Bake at 425°F for 40–45 minutes until the filling is bubbly and the top is lightly browned. If the crust begins to brown too quickly, cover the edges with foil during the last 20 minutes of baking.
  6. Cool and serve Allow the pie to cool for 1–2 hours before slicing. Serve warm or refrigerate and enjoy cold the next day.

Notes

  • Removing excess moisture from the tomatoes is the key to a firm pie.
  • Pat the tomatoes dry before layering.
  • The flavors become even better after an overnight rest in the refrigerator.
  • To peel tomatoes easily, boil for about 2 minutes, transfer to an ice bath, then slip off the skins.

Tags

tomatoes summer garden bacon spinach mozzarella savory pie