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
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