Grove Park Inn Tomato Pie
Jessy Yancey
ingredients
- 4 Tomatoes
- 1/2 teaspoon kosher salt
- 6 thick bacon slices
- 1 bag fresh spinach
- 1 cup Goat Cheese
- 3/4 cup mayonnaise
- 1/2 cup chopped fresh basil
- 2 green onions, thinly sliced
- 1 garlic clove, chopped
- 1 (9-inch) frozen unbaked deep-dish piecrust shell, thawed
- 1 cup shredded cheddar cheese
directions
- 1
Cut tomatoes into 1/2-inch slices. Place on a paper towel-lined wire rack. Sprinkle tomatoes with salt. Let stand 20 minutes. Pat dry with paper towels.
- 2
Preheat oven to 375°. Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon.
- 3
Sauté Spinach in Olive Oil & season. Drain spinach well, pressing between paper towels. Combine crumbled bacon, spinach, and next 6 ingredients in a large bowl until well blended.
- 4
Spread 1/4 cup spinach mixture on bottom of piecrust.
- 5
Layer with half of tomato slices; top with half of remaining spinach mixture. Repeat layers once. Cover loosely with aluminum foil. Add cheddar cheese to top of pie.
- 6
Bake pie, covered, at 375° for 30 minutes. Uncover and bake 20 to 25 minutes. Let stand 15 minutes. Serve warm or at room temperature.
Source: Grove Park Inn, Asheville
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