Recipe by Joey Ward, Gunshow
Demonstrated at the Ponce City Farmers Market on Tuesday, July 26, 2016.
- 1 pie crust (store-bought or homemade)
- 3 to 4 ripe tomatoes, sliced a quarter-inch thick (Cosmos Organic Farm)
- 1 sweet onion, julienned (Cosmos Organic Farm)
- 4 garlic cloves, minced
- 5 strips smoked bacon, chopped (Benton’s Bacon)
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh basil, chopped
- Half-cup Duke’s mayonnaise
- Quarter-cup grated parmesan cheese
- Half-cup shredded gouda or ricotta (The Woodsman & Wife)
- 4 tablespoons red wine vinegar
- 1 tablespoon sugar
- 2 teaspoons black pepper
- Salt, to taste
- Arugula and balsamic vinegar, for serving
- Bake piecrust, according to package directions if store-bought. Set aside until ready to use.
- Arrange tomato slices on a baking rack with a pan underneath. Lightly season with salt, sugar and pepper. Let stand for one hour to drain off excess liquid, then pat dry with a paper towel.
- Render the bacon until crisp in a sauté pan. Remove bacon from pan and reserve, keeping the bacon fat in the pan.
- Sweat onions and garlic in bacon fat over medium heat, until translucent. Remove from heat and add in rendered bacon, parmesan, vinegar, mayonnaise and herbs. Mix well and let cool.
- Preheat oven to 350 degrees.
- Alternate layers of the onion-mayonnaise mixture and tomato slices in the pie crust, making sure the top layer is tomato.
- Sprinkle gouda on top and bake until bubbly and brown, about 20 minutes. Let cool 10 minutes before serving.
- Just before serving, drizzle with balsamic vinegar. Serve with local arugula.