Heirloom Tomato Slab Pie

Heirloom Tomato Slab Pie

The story: Y’all! This is summer in a sheet pan! I love the tomato-to-filling ratio in my version!

Ingredients:
12 large (1/3”-thick) slices fresh heirloom (or other variety) tomatoes (about 2-3 tomatoes)
Kosher salt
Paper towels
1 (14.1-ounce) package refrigerated pie crusts (contains 2 crusts, I had success with Pillsbury brand)
All-purpose flour for dusting
3 tablespoons grated Parmesan cheese (I used fresh)
Parchment paper
Pie weights or 1 pound dried beans
4 large eggs, beaten
¾ cup mayonnaise
1 tablespoon Dijon mustard
¼ cup chopped fresh herbs (I used basil, oregano, and thyme)
½ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
2 cups (8 ounces) shredded Gruyère or sharp Cheddar cheese (I used a blend of both)
Crumbled, cooked bacon (optional)

Instructions:
Arrange tomato slices in a single layer on a paper towel-lined sheet pan. Sprinkle with salt, and cover with additional paper towels. Set aside.

Preheat oven to 400°. Lightly flour work surface. Unroll crusts onto floured surface and slightly overlap about 1/3 of one side of one crust over about1/3 of one side of the other crust. Press together gently. Roll lightly to form rectangle. Sprinkle with Parmesan cheese and lightly roll cheese into crust. Carefully fold and transfer crust to an ungreased 15-x10-x1-inch jellyroll pan. Unfold crust to fit pan. Carefully press crust into pan. Trim any excess crust. If necessary, use trimmed crust to “patch” any gaps in pastry. Fold edges of pastry to fit sides of pan. Pierce bottom and sides of pastry with a fork. Line pastry with parchment paper and fill with pie weights or dried beans. Bake 5 minutes. Carefully remove from oven and very carefully remove pie weights and parchment paper. Bake crust an additional 5 minutes. Remove from oven, and set aside.

Combine eggs and next 5 ingredients in a medium bowl; stir well. Stir in cheese. Spoon mixture into prepared crust. Blot tomatoes with additional paper towels. Arrange tomato slices over filling. (Tomato slices should not touch.) Bake at 400° for 20-30 minutes or until filling is set and starting to brown on top. Watch closely. Let cool slightly. Slice and serve warm. Sprinkle with bacon, if desired.