BLT Casserole

Ingredients

• 1.5 pounds sliced applewood smoked bacon
• 4 pints grape tomatoes (8-10 tomatoes per casserole)
• 1/3 cup olive oil
• 6 small leeks
• 4 large shallots
• 1.5 pounds smoked slab bacon
• 1 pound triple creme brie cheese
• 1/2 cup dry white wine
• 12 sheets phyllo dough
• 12 Tablespoons Maille Dijon Originale Mustard

Instructions

1. Preheat oven to 400 degrees. Place sliced applewood smoked bacon on a wire rack over a baking sheet. Bake for 20–30 minutes, until cooked through but not crisp. Slice into short ribbons and set aside. Reserve the rendered bacon fat.
2. Cut tomatoes in half and place on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 10 minutes, flip, and roast for another 10 minutes. Set aside.
3. Slice leeks and shallots into rounds and rinse well in a colander. Pat dry. Heat reserved bacon fat in a large pan over medium heat. Add leeks and shallots and cook until translucent, stirring often. Remove from pan and reserve remaining bacon fat.
4. Cut slab bacon into ½-inch cubes. In a large pan, cook over medium heat until cooked through but not crisp. Set aside.
5. Remove the rind from the Brie and place in a microwave-safe bowl with the wine. Microwave in 30-second intervals, stirring, until smooth and pourable.
6. Lightly grease six individual casserole dishes with bacon fat. Cut phyllo dough into squares to fit the dishes. Line each dish with 5 sheets of phyllo.
7. Divide slab bacon evenly among dishes. Top each with 2 sheets of phyllo and spread with 2 tablespoons Maille Dijon mustard.
8. Layer with leeks and shallots (reserve some for garnish), tomato confit (reserve 6 pieces), and bacon ribbons. Spoon Brie sauce evenly over top.
9. Top each casserole with 5 additional layers of phyllo, brushing each layer with bacon fat.
10. Place casseroles on a baking sheet and bake for 15–20 minutes, until golden brown and bubbly. Garnish with reserved leeks, shallots, and tomatoes. Serve warm.