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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Servings 8

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234904d6-d23f-43ac-8812-f7758d6e6d8d

Bake-Off® Contest 44, 2010

Allison Foley

Greenwich, Connecticut

ingredients 16
Prep Time 35 min
Total Time 1 hr 20 min

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 McCormick® Italian Seasoning

1/8: teaspoon salt

1/8: teaspoon McCormick® Black Pepper

2: tablespoons balsamic vinegar

2: tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil

3: LAND O LAKES® 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 McCormick® Ground Red Pepper (cayenne), if desired

1/4: teaspoon salt

1/2: teaspoon McCormick® Black Pepper

6: slices bacon, cooked, crumbled

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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.