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Balsamic Roasted Tomato-Spinach-Bacon Pie

Balsamic Roasted Tomato-Spinach-Bacon Pie
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Bring out the natural sweetness of plum tomatoes when you roast them, then add to a scrumptious main-dish pie.

Prep Time:
35 Min
Total Time:
1 Hr 20 Min
Makes:
8 servings
Pillsbury Bake-Off
Allison Foley
Greenwich, CT
Bake-Off® Contest 44, 2010
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INGREDIENTS
1Pillsbury® refrigerated pie crust, softened as directed on box
9medium plum (Roma) tomatoes, halved lengthwise, seeded
2cloves garlic, finely chopped
1/2teaspoon Italian seasoning
1/8teaspoon salt
1/8teaspoon black pepper
2tablespoons balsamic vinegar
2tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
3EGGLAND’S BEST eggs
1/2cup mascarpone cheese (4 oz), softened
1box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1cup grated Parmesan cheese
2or 3 dashes ground red pepper (cayenne), if desired
1/4teaspoon salt
1/2teaspoon black pepper
6slices bacon, cooked, crumbled
DIRECTIONS
1.Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge. Bake 6 to 8 minutes or until just beginning to brown. Remove from oven.
2.Line 15x10-inch pan (with sides) with foil. Arrange tomatoes, cut sides up, in single layer in pan. Sprinkle tomatoes with garlic, Italian seasoning and 1/8 teaspoon each salt and black pepper. Drizzle with vinegar and oil. Roast 25 to 30 minutes or until tomatoes are very tender. Remove from oven; reduce oven temperature to 375°F.
3.Meanwhile, in medium bowl, beat eggs with wire whisk. Add mascarpone cheese; beat until well blended. Stir in spinach, 1/2 cup of the Parmesan cheese, red pepper, 1/4 teaspoon salt and 1/2 teaspoon black pepper. Spread mixture evenly in partially baked crust.
4.Arrange tomatoes, overlapping slightly, in single layer on spinach mixture. Sprinkle with remaining 1/2 cup Parmesan cheese and bacon.
5.Bake at 375°F 25 to 35 minutes, covering edge of crust with strips of foil after 10 to 15 minutes, until filling is set in center and crust is golden brown. Let stand 10 minutes before serving.
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