Heirloom Tomato Pie

• 1-1/4 pounds heirloom tomatoes (about 4 medium), cut into 1/4-inch slices
• 3/4 teaspoon salt, divided
• 1-1/2 cups shredded extra-sharp cheddar cheese
• 3/4 cup all-purpose flour
• 1/4 cup cold butter, cubed
• 1 to 2 tablespoons half-and-half cream
• 5 bacon strips, cooked and crumbled
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup loosely packed basil leaves, thinly sliced
• 2 tablespoons minced fresh marjoram
• 1-1/2 teaspoons minced fresh thyme
• 1/2 teaspoon garlic powder
• 1/8 teaspoon coarsely ground pepper

1. Preheat oven to 350u0b0. Place tomato slices in a single layer on paper towels; sprinkle with 1/2 teaspoon salt. Let stand 45 minutes. Pat dry.
2. Meanwhile, place cheese, flour and remaining salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add just enough cream to form moist crumbs. Press dough onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom. Gently press bacon into dough. Bake 20-22 minutes or until light brown. Cool on a wire rack.
3. In a large bowl, beat cream cheese, herbs and garlic powder until blended. Spread over crust. Top with tomato slices; sprinkle with pepper. Bake 35-40 minutes longer or until edges are golden brown and tomatoes are softened. Cool on a wire rack. Refrigerate leftovers.

heirloom tomatoes, salt, cheddar cheese, flour, cold butter, cream, bacon strips, cream cheese, basil, fresh marjoram, thyme, garlic, ground pepper

Taken from www.tasteofhome.com/recipes/heirloom-tomato-pie/ (may not work)