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3 large summer-ripe tomatoes, peeled, seeded, and sliced 1 teaspoon salt, divided 1/2 (15-ounce) package refrigerated pie crust 4 slices bacon 3 medium sweet onions, halved and thinly sliced 1 cup shredded sharp Cheddar cheese 1 cup mayonnaise 1/4 teaspoon pepper 1/3 cup grated Parmesan cheese 2 tablespoons fine, dry bread crumbs Place tomato slices on paper towels and sprinkle with 1/2 teaspoon salt; let stand 30 minutes. Unfold pie crust and fit in a 9-inch deep dish pie plate. Crimp edges. Line with foil and fill pie crust with pie weights or dried beans for weight. Bake at 425 degrees for 10-12 minutes until lightly brown. Remove foil and beans. Cook and crumble bacon. Saute onions in drippings over medium heat 8-10 minutes or until tender. Spoon onion over piecrust and top with tomatoes. Stir together Cheddar cheese, mayonnaise, pepper, and 1/2 teaspoon salt. Spread mixture over tomatoes. Combine Parmesan and bread crumbs and sprinkle over top. Bake at 350 degrees for 30 minutes or until golden. Let stand 5 minutes. Sprinkle with bacon and serve. Yield: 6-8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |