BLT Casserole

Ingredients

• 1-1/2 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
• 1-1/2 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. Pre heat oven to 400 degrees
2. Place sliced applewood smoked bacon on a wire rack set over a baking sheet and bake for 20-30 minutes or until cooked through, but not crisp. Slice into ribbons (the short way) and set aside. Don't discard the rendered bacon fat.
3. Cut each tomato in half and place on a baking sheet. Rub with olive oil and salt & pepper to taste. Place tomatoes in the same oven as the bacon and cook 10 minutes, After 10 minutes, turn them over and cook an additional 10 minutes,
4. Slice the leeks and shallots into rounds and place in a colander. Run water over them to remove any dirt and pat dry. Sauté over medium heat in the rendered bacon fat until translucent and remove from the pan. Pour the remaining bacon fat into a small bowl and set aside.
5. Chop the slab bacon into 1/2 inch cubes and sauté over medium heat until cooked through, but not crisp.
6. Remove the rind from the brie and place the cheese in a microwave safe bowl with the wine. Microwave on high for 30 seconds at a time, stirring until smooth enough to pour.
7. Lightly grease 6 individual casserole dishes (or cocottes) with the bacon fat.
8. Place phyllo dough on a cutting board the long way down. Cut into 6 even squares (2 across, 3 down). Place 5 ungreased sheets in the bottom of each casserole dish.
9. Distribute the slab bacon evenly among each dish. Place 2 sheets of ungreased phyllo dough over the bacon,
10. Put 2 tablespoons of Maille Dijon Originale Mustard on the phyllo dough in each casserole and spread evenly.
11. Distribute the leeks and shallots evenly over the Maille Dijon Originale Mustard (saving a little for garnish).
12. Distribute the tomato confit evenly over the leeks and shallots (saving 8 pieces for garnish).
13. Distribute the ribbons of bacon over the tomato confit.
14. Distribute the Brie sauce evenly over the top of each casserole.
15. Place 1 layer of phyllo dough over each casserole. With a pastry brush, brush the tops with a little bacon fat. Repeat with 4 more layers of phyllo dough and bacon fat.
16. Place all 6 casseroles on a baking sheet and bake in the 400 degree oven for 15-20 minutes, or until phyllo is beautifully browned and casseroles are bubbly. Garnish with reserved leek, shallot mixture and tomatoes and serve.