Prepare pie crust. Press chilled dough into 9-inch-deep pie pan. Place slices of Gouda cheese covering the bottom of the pie crust, and sprinkle with a dash of cayenne pepper. Brush egg-wash on the top of crust, and place in preheated oven at 425 degrees. Bake 5 minutes or until browned and cheese is melted. Cool completely on a wire rack. Reduce oven temperature to 350 degrees.
Prepare filling. Place cored and cut chucks of assorted heirloom tomatoes on paper towels and sprinkle with fresh ground pepper. Let stand 10 minutes.
Meanwhile, sauté onion, adding fresh herbs and ground pepper. Sauté pancetta, adding fresh herbs and ground pepper. Combine the onion and pancetta and set aside.
Place the best chucks of tomatoes into the cooled pie crust over the smoked Gouda cheese bottom and sprinkle with fresh herbs. Spread the sauté seasoned onion and pancetta over the tomatoes. Stir together cheeses and mayonnaise and spread over pie.
Bake at 350 degrees for 30 minutes or until lightly browned, sprinkling the gourmet fried onions over the top for the last 5 minutes. Shield edges with foil to prevent excessive browning. Garnish with Italian parsley. Serve the pie hot, warm, or at room temperature.
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|Serving Size: 1 Recipe (1664g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 627 (75%)|
|Amt Per Serving||% DV|
|Total Fat 69.6g||93 %|
|Saturated Fat 43.1g||215 %|
|Monounsaturated Fat 18.7g|
|Polyunsanturated Fat 3g|
|Cholesterol 192.4mg||59 %|
|Sodium 2522.1mg||87 %|
|Potassium 1049.6mg||28 %|
|Total Carbohydrate 20g||6 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 13.7g|
|Protein 37.8g||54 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 837
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