Balsamic Roasted Tomato-Spinach-Bacon Pie



  • 1 refrigerated pie crust, 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 extra virgin olive oil or pure olive oil
  • 3 eggs
  • 1/2 cup mascarpone cheese (4 ounces), softened
  • 1 box (9 ounces) 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


  1. Heat oven to 425°.
  2. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.
  3. Bake 6 to 8 minutes or until just beginning to brown.
  4. Remove from oven.
  5. Line 15 by 10-inch pan (with sides) with foil.
  6. Arrange tomatoes, cut sides up, in single layer in pan.
  7. Sprinkle tomatoes with garlic, Italian seasoning and 1/8 teaspoon each salt and black pepper.
  8. Drizzle with vinegar and oil.
  9. Roast 25 to 30 minutes or until tomatoes are very tender.
  10. Remove from oven; reduce oven temperature to 375°.
  11. Meanwhile, in medium bowl, beat eggs with wire whisk.
  12. Add mascarpone cheese; beat until well blended.
  13. Stir in spinach, 1/2 cup of the Parmesan cheese, red pepper, 1/4 teaspoon salt and 1/2 teaspoon black pepper.
  14. Spread mixture evenly in partially baked crust.
  15. Arrange tomatoes, overlapping slightly, in single layer on spinach mixture.
  16. Sprinkle with remaining 1/2 cup Parmesan cheese and bacon.
  17. Bake at 375°  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.
  18. Let stand 10 minutes before serving.

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