Ingredients
Units
Scale
- 1 unbaked deep dish pie crust, recipe here
- 6 to 7 large tomato cut into 1/4” slices
- 1 tsp salt
- 6 slices bacon, finely diced
- 3 tbsp chopped basil
- 1 tbsp chopped dill
- 4 green onions, chopped
- 1 clove garlic, minced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
- Fresh ground black pepper
Instructions
- Preheat the oven to 375°.
- Line a baking sheet with paper towel and lay out the tomatoes in a single layer sprinkle with the salt and let’s sit for 10 minutes.
- Fry the bacon until crisp, place onto a paper towel and blot to remove any fat.
- Combine the basil, the dill, the green onions and garlic and set aside.
- Combine the mayonnaise, the sour cream, and the cheese together, again set aside
- Blind bake the pie crust in the preheated 375° oven for 10 minutes. When the pie shell is removed from the oven lower the temperature to 350°.
- Blot the tomato slices to remove any excess liquid and layer half of them in the bottom of the pie shell. Top with the green onion and herb mixture along with the bacon. Add the remainder of the tomatoes and cover with the mayonnaise sour cream and cheese mixture. Top with fresh ground black pepper.
- Bake for 30 to 35 minutes or until the cheese is golden brown.
- Once cooked remove from the oven and let sit for at least 10 minutes before slicing.
- Category: Entrees, Recipes