I saw this on Cheap Eats when they visited Charleston, SC, and since it’s tomato season, I thought I would try it. As always I made some changes. The biscuit crust became a pie crust; tomatoes, herbs, cheese were used and bacon which is my idea. A breakfast from South Carolina. What sets this dish apart is the addition of the balsamic vinegar. I hope you like it.

1 pie crust
1 1/2 pound tomatoes
6 ounces smoked Gouda, grated
3 strips bacon, crumbled (from A to Z meats)
1 egg
Salt and pepper
1 tablespoon basil chopped fine
1 teaspoon chives chopped fine
1/2 lemon, juiced
1 tablespoon balsamic vinegar

Heat oven to 350.

Cut tomatoes in 1/4 inch slices. Add lemon juice.

Lay out pie crust.

Add tomatoes in a circular pattern.

Add add chives and basil.

Add cheese and bacon.

Fold crust over the edge of tomatoes by about 2 inches. Making little folds.

Bake for 35-40 minutes.

Serve in wedges, with or without an egg.