Ingredients
- 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
Method
- 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.
- 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.
- 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.
- 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.
- Bake at 375ºF 25 to 35 minutes, until filling is set in centre and crust is golden brown. Let stand 10 minutes before serving.