Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
9
medium plum (Roma) tomatoes, halved lengthwise, seeded
2
cloves garlic, finely chopped
1/2
teaspoon Italian seasoning
1/8
teaspoon salt
1/8
teaspoon black pepper
2
tablespoons balsamic vinegar
2
tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
3
eggs
1/2
cup mascarpone cheese (4 oz), softened
1
box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1
cup grated Parmesan cheese
2
or 3 dashes ground red pepper (cayenne), if desired
1/4
teaspoon salt
1/2
teaspoon black pepper
6
slices bacon, cooked, crumbled
Preparation
Heat oven to 425°F. 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 375°F.
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, 1/4 teaspoon salt 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.
Bake at 375°F 25 to 35 minutes, covering edge of crust with strips of foil after 10 to 15 minutes, until filling is set in center and crust is golden brown. Let stand 10 minutes before serving.
