| Cuisine: American | Type: Tart | Serves: 8 |
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Source:
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Southern Living |
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Attributes:
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Comments:
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We cut back on the amount of bacon in this recipe, but if you want a bacon-forward flavor, increase to 6 slices. This recipe takes some time to make due to the roasting of the tomatoes and cooling times.. Give your self 4 hours. |
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Serving Suggestions:
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Serve with a fresh green salad |
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Ingredients:
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3 pounds of assorted medium to large heirloom tomatoes 1 tsp. kosher salt, divided 4 thick-cut bacon slices, diced 2 large shallots, chopped 2 garlic cloves, finely chopped 6 oz. aged extra-sharp Cheddar cheese (white, if available), grated (about 1-1/2 cups) 1/2 cup mayonnaise 1/2 cup chopped fresh basil 1/4 cup thinly sliced fresh chives 1 tbs. Dijon mustard 1 large egg Savory pie crust, ideally made with Parmesan and buttermilk Fresh basil leaves Minced fresh chives |
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Instructions:
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1. Preheat oven to 400°F. Cut tomatoes into 1/2-inch thick slices. Place about 7 or 8 slices (enough to cover the top of the pie) on a backing sheet lined with paper towels and sprinkle 1/4 teaspoon salt. Cover with additional paper towels and reserve. 2. Arrange remaining tomatoes in a single layer on a lightly greased wire rack set on a large baking sheet. Sprinkle with 1/2 teaspoon of the salt. Bake in preheated oven until wilted and slightly dried out, about 45 minutes. Cool completely, about 1 hour. 3. Meanwhile, cook bacon in a skillet over medium-high heat until fat is beginning to render, 4-5 minutes. Add chopped shallots, and cook until the bacon is crisp and shallots are caramelized, 6 to 7 more minutes. Stir in garlic and cook until fragrant, about 1 minute. Using a slotted spoon, transfer the bacon mixture to a plate lined with paper towels to drain. Cool 20 minutes. 4. Stir together cheese, mayonnaise, basil, chives, Dijon and egg until combined. Sprinkle with pepper and remaining 1/4 teaspoon salt. Fold in the cooled bacon mixture. 5. Gently spread a third of the cheese mixture onto the crust in a large pie pan. Layer with half of the roasted tomato slices in slightly overlapping pattern. Spread another third of the cheese mixture on top of the tomato slices. Repeat with the remaining roasted tomato slices and cheese mixture. Top tip reserved sliced fresh tomatoes, pressing filling gently into the crust. Shield the edges of the pie with foil. 6. Bake in preheated oven until the filling is set, 40-45 minutes. Transfer to a wire rack and let stand 1 hour before serving. Sprinkle with basil and chives. |
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None |
2021-08-12