Tomato Leek Pie with Bacon

STomatoes are like gold from the garden this time of year. Tonight for dinner I prepared this recipe for Tomato Pie. It is a perfect way to use these tomatoes. I have seen several versions of this recipe in different magazines and newspapers. This version came from Barb Ford, the food columnist for the Daily News Journal in Murfreesboro. It makes a great main dish with a side salad for lunch or light dinner. I always get raving reviews when I take this to potlucks.

The recipe calls for green, yellow and red tomatoes. It has lovely layers of colors and a little more tang that way. But I used all red tomatoes from the garden and it was delicious. Do not skip the salting step for the tomatoes. That removes alot of the water from them and keeps the pie from being too watery. Also, the original recipe calls for leeks, which I never have on hand, so I used one small onion instead. Hope you try it and enjoy it.
Recipe makes one pie.
Tomato Leek Pie with Bacon (Barb Ford, DNJ)

1 deepdish pie crust (I use Pillsbury's)
1 med. red tomato
1 med. green tomato
1 med. yellow tomato
3 med. leeks, bulb only, thinly sliced (I have used 1 med. onion)
2 Tbsp. butter
5 strips pepper bacon, cooked crisp and crumbled
Kosher salt
Black papper
1 cup grated Parmesan cheese
1/2 cup light mayo
1 large egg

1. Cook pie crust at 450 degrees until golden brown, about 8-10 min. Remove from oven.

2. Cut tomatoes into 1/4 inch slices. Spread slices onto a wire cooling rack covered with paper towels. Sprinkle the tops with Kosher salt. Let sit for 30 min. Gently pat the tops of the tomatoes dry with a paper towel.

3. Fry bacon crisp, blot off fat, and crumble.

4. Saute leeks or onions in butter until tender and slightly browned.

5. Place cooked leeks on bottom of pie shell, covering the bottom completely.

6. Crumble bacon and spread over the leeks.

7. Place green tomato slices over the bacon. Sprinkle with black pepper.

8. Next layer yellow tomato slices on the pie. Sprinkle with black pepper.

9. Next layer red tomato slices on the pie and sprinkle with black pepper.

10. Combine cheese, mayo and egg. Mix well. Spread this mixture on top of the pie. Make sure tomatoes are well covered.

11. Cook pie in a 375 degree oven for 30 min. Top should be golden brown. Let stand for at least 10 min. before serving.