Balsamic Roasted Tomato-Spinach-Bacon Pie

Prep Time: 35 min
Total Time: 1 hr 20 min
Servings: 8


  • 1/2 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package
  • 8 medium plum (Roma) tomatoes, halved lengthwise, seeded
  • 2 cloves garlic, finely chopped
  • 1/2 tsp (2 mL) Italian seasoning
  • 1/8 tsp (.5 mL) salt
  • 1/8 tsp (.5 mL) black pepper
  • 2 tbsp (25 mL) balsamic vinegar
  • 2 tbsp (25 mL) olive oil
  • 3 eggs
  • 1/2 cup (125 mL) mascarpone cheese (4 oz), softened
  • 1 pkg (300 g) frozen chopped spinach, thawed, squeezed to drain
  • 1 cup (250 mL) grated Parmesan cheese
  • 2 or 3 dashes ground red pepper (cayenne), if desired
  • 1/2 tsp (2 mL) black pepper
  • 6 slices bacon, cooked, crumbled


  1. Heat oven to 425ºF. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge. Bake 6 to 8 minutes or until just beginning to brown. Remove from oven.
  2. Line 15x10-inch pan (with sides) with foil. Arrange tomatoes, cut sides up, in single layer in pan. Sprinkle tomatoes with garlic, Italian seasoning and 1/8 teaspoon each salt and black pepper. Drizzle with vinegar and oil. Roast 25 to 30 minutes or until tomatoes are very tender. Remove from oven; reduce oven temperature to 375ºF.
  3. Meanwhile, in medium bowl, beat eggs with wire whisk. Add mascarpone cheese; beat until well blended. Stir in spinach, 1/2 cup of the Parmesan cheese, red pepper and 1/2 teaspoon black pepper. Spread mixture evenly in partially baked crust.
  4. Arrange tomatoes, overlapping slightly, in single layer on spinach mixture. Sprinkle with remaining 1/2 cup Parmesan cheese and bacon. Cover edge or crust with 2 to 3 inch strips of foil to prevent excess browning; remove last 15 minutes of baking.
  5. Bake at 375ºF 25 to 35 minutes, until filling is set in centre and crust is golden brown. Let stand 10 minutes before serving.