Georgia Gouda Tomato Pie

Georgia Gouda Tomato Pie  

Difficulty level: Medium 

Ingredients:

• 1 9-inch refrigerated pie crust
• 5 large ripe tomatoes
• 1 tsp kosher salt
• 6 slices bacon
• 2 cups Sweet Grass Dairy Georgia Gouda, shredded
• 3/4 cup mayonnaise (we prefer Duke's)
• 3 green onions, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped 

Directions:

1. Preheat oven to 350°F. Roll out the pie crust and transfer it to a 9-inch pie dish, pressing the dough into the bottom and sides, and crimping the edges. Refrigerate. 
2. Slice the tomatoes to about 1/4 inch thickness. Place them in a single layer on a baking sheet lined with a paper towel. Sprinkle with salt. Let tomatoes sit for 20 minutes. 
3. While the tomatoes drain, remove the pie crust from the refrigerator. Place a piece of parchment paper or tin foil over the top of the crust, gently pressing it into the sides and middle of the crust. Fill with pie weights, dried beans, or dried rice. Bake for 15 minutes. Then let the crust cool. 
4. Cook the bacon until crisp. Then transfer to a plate lined with paper towel to drain. Once drained, chop into small pieces. 
5. In a bowl, combine the bacon, Georgia Gouda cheese, mayonnaise, green onions, garlic, and basil. 
6. Gently pat the tomato slices with a paper towel. Then, arrange 1/3 of the tomato slices in a single layer in the pie crust. 
7. Top the tomatoes with half of the Georgia Gouda mixture. Then, continue with another layer of tomatoes and Georgia Gouda mixture. Top with a final layer of tomatoes. 
8. Bake for 40-45 minutes until the curst is golden brown and the filling is set. Check the pie halfway through and cover the crust with aluminum foil its getting too browned. 
9. Let the pie cool for at least 20 minutes before slicing.