Bake-Off® Contest 44, 2010
Greenwich, Connecticut

Balsamic Roasted Tomato-Spinach-Bacon Pie

Bring out the natural sweetness of plum tomatoes when you roast them, then add to a scrumptious main-dish pie.

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  • prep time 35 min
  • total time 1 hr 20 min
  • ingredients 16
  • servings 8
 

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
9
medium plum (Roma) tomatoes, halved lengthwise, seeded
2
cloves garlic, finely chopped
1/2
teaspoon Italian seasoning
1/8
teaspoon salt
1/8
teaspoon black pepper
2
tablespoons balsamic vinegar
2
tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
3
eggs
1/2
cup mascarpone cheese (4 oz), softened
1
box (9 oz) Green Giant™ frozen chopped spinach, thawed, squeezed to drain
1
cup grated Parmesan cheese
2
or 3 dashes ground red pepper (cayenne), if desired
1/4
teaspoon salt
1/2
teaspoon black pepper
6
slices bacon, cooked, crumbled

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
95mg
95%;
Sodium
630mg
630%;
Total Carbohydrate
17g
17%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
6%;
Calcium
20%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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