Recipe: Tomato Pie

Photo by Elizabeth Gelineau

Lucy Lott says the ticket to this recipe is to dry the tomatoes. The pie can be served warm, but cold leftovers the next day are also amazing!

4 fresh Roma tomatoes, thinly sliced
1 pie crust
2 tablespoons shredded Swiss cheese
2 cups ricotta cheese
1/2 cup Greek yogurt (optional)
1 cup fresh-grated Parmesan cheese
3 tablespoons basil, minced, plus more whole leaves for garnish
1 egg
salt and pepper, to taste
1 cup chopped bacon
1/2 Vidalia onion, chopped

1. Preheat oven to 350 degrees.
2. Slice tomatoes thinly and lay flat on a paper towel to dry. Flip after 15 to 20 minutes and continue to let dry.
3. Roll out dough and fit to a pie pan. Trim edges to fit pan and then pierce with a fork multiple times. Bake for 10 minutes. Remove from oven and lightly scatter shredded Swiss. Return to oven and cook for 7 minutes. Set aside.
4. In a large bowl, mix ricotta, yogurt, Parmesan, basil, egg, and salt and pepper. Add chopped bacon, reserving a small amount for garnish, and combine.
5. Place one layer of tomatoes on pastry crust. Top with a single layer of Vidalia onions. Pour cheese mixture over, then add a final layer of sliced tomatoes.
6. Bake for 40 minutes. Remove from oven and garnish with basil leaves and reserved bacon. Bake an additional 5 to 7 minutes. Allow to cool for 15 minutes before serving. Serves 8

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