- 4 slices bacon, cut into 1/2-inch pieces
- 1 small onion, chopped
- 1/2 pound cremini mushrooms, finely chopped
- 1/4 teaspoon dried thyme leaves
- 2 teaspoons all-purpose flour
- 1 cup KRAFT Creamy Herb & Garlic Shredded Cheese with a TOUCH OF PHILADELPHIA, divided
- 1 cup cherry tomatoes, halved
- 1 refrigerated pie shell
- 1 egg, beaten
- Heat oven to 425 degrees F (220 degrees C).
- Cook and stir bacon in medium skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings from skillet.
- Add onions to reserved drippings; cook and stir 5 minutes or until crisp-tender. Stir in mushrooms and thyme; cook 5 minutes or until mushrooms are tender, stirring occasionally. Stir in flour, then 1/4 cup cheese; cook and stir 2 to 3 minutes or until cheese is melted. Add tomatoes and bacon; mix well. Cool 10 minutes.
- Unroll pie shell; place on parchment-covered baking sheet. Press gently to flatten; sprinkle with 1/2 cup cheese to within 2 inches of edge. Top with tomato mixture. Fold edge of pastry over filling, leaving centre uncovered. Brush pastry with egg.
- Bake 25 minutes or until pastry is golden brown. Top filling with remaining cheese; bake 5 minutes or until melted.