Tomato Pie

If you are currently taking a Statin for high cholesterol stay away from this!! Ok so from that warning label this is not a low cal or low fat dish, it is not for the faint of heart.  If you want to try something that will make your eyes roll in the back of your head from the sheer delight that your taste buds will have from the first bite!

I found this recipe in a Gooseberry Patch cookbook and I knew I had to try it!  Our Tomato garden has exploded in the heat we are having here and I needed a good excuse to make this!!

4 large ripe tomatoes sliced about 1/4" thick

1 cup grated Parmesan cheese

1 cup mayo

4 slices bacon cooked and crumbled

1 pie crust (now I usually make my own pate brise, but my food processor bit the dust. Christmas gift wish list anyone....)

salt and pepper

Blind bake your pie crust according to package directions. Blend mayo and Parmesan cheese together and set aside.  Slice your tomatoes.

Layer half the tomatoes in the pie crust sprinkle with cracked pepper and the crumbled bacon. Layer the second half of tomatoes and sprinkle with salt and cracked pepper.  Spread the mayo cheese evenly on top of tomatoes and arrange a few extra pieces in a pleasing manner. Add a touch more cracked pepper.

Bake at 400 for 17 minutes until top is bubbling and golden brown.

Let cool for about 10 minutes before you slice into it.  Depending on how ripe your tomatoes were will depend on how juicy the pie will be.  Even if it won't hold together when you slice it don't worry in the end it is all about the taste anyway!!!!