Roasted Tomato Cheddar Pie
The Daley Plate
1 8-inch pre-baked pie crust
2lbs heirloom tomatoes, sliced
1/2 teaspoon salt
1 teaspoon cracked pepper
4 strips bacon
1 medium yellow onion, thinly sliced
1/2 cup mayonnaise
1/4 cup chopped herbs (basil, chives, oregano) plus extra to serve
1/4 cup sun dried tomatoes, roughly chopped
1 teaspoon garlic powder
1 teaspoon red pepper flakes
Preheat oven to 400F
Place tomato slices on a baking sheet in a single layer and season with salt and pepper. Work in batches if your oven is unable to accommodate all the tomatoes at once. Roast for 15 minutes until most juices have evaporated. Remove from oven, set aside, and lower heat to 350F.
In a skillet over medium-high heat, cook bacon until crispy and drain on a paper towel. Discard most of the fat from the skillet, add onions and sauté for 5-10 minutes until golden. Allow to cool.
Add chopped bacon, onion, cheese, mayonnaise, herbs, sun dried tomatoes, garlic powder and red pepper flakes to a medium bowl. Use a fork to gently combine.
Spread one half of this mixture at the bottom of your pie crust, followed by a layer of roasted tomatoes. Repeat with final layer and bake for 20 minutes or until cheese is melted and bubbly. Remove from oven and allow to cool slightly before slicing, topping with fresh herbs when serving.