3 large summer-ripe tomatoes, peeled, seeded, and
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.
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