Ryan's Garden Tomato Pie
fresh summer tomatoes and spinach baked with pancetta in a creamy cheese sauce
Ingredients
- 1 pint cherry tomatoes
- 1 medium yellow squash, sliced
- 3 cups fresh spinach leaves
- 1/2 red onion, thinly sliced
- 1/4 cup sour cream
- 3 oz. Manchego cheese, grated
- salt and pepper
- 3 oz. pancetta
- olive oil
- white wine vinegar
- 1 raw pie crust
Instructions
- Saute pancetta in a large skillet for several minutes to render fat, then remove to paper towels
- Cut squash slices into 1/4s and put in skillet with rendered fat, adding a dash of olive oil if needed
- Add onion to skillet and saute with squash until vegetables are soft
- Add spinach and stir until it wilts down
- Season with salt and pepper and add a dash of white wine vinegar
- Stir in sour cream
- Line bottom of pie crust with pancetta
- Top with vegetable sour cream mixture
- Sprinkle all over with cheese
- Top with tomatoes
- Bake at 400 degrees for 30 minutes or until crust is done and pie is heated through
- Let pie sit for 5-10 minutes before cutting
Notes
Substitute any cheese for Manchego if desired