Bacon, Egg, Tomato Pie

Two sheets flaky puff pastry
Rindless bacon (trimmed regular or canadian bacon) (about 5 pieces of bologna-slice size)
2-3 tomatos (enough to cover top of pie in single layer)
6-7 eggs
~1/2 tsp salt or to preference
Milk

Preheat oven at 400F

Roll pastry out to 4mm thick if not pre-rolled. Lay first sheet into dish.

Cook bacon, lightly fried in butter until just browned. 
Pat down grease and dice to ~4 sq mm. Sprinkle on bottom of pie to cover.

Crack eggs onto bottom of pie, pierce yolks swirl with fork until lightly mixed.

Slice tomatos, lay on top of egg as single layer.

Sprinkle salt over tomatos.

Lay pastry on top and flute, ensuring the pie is well sealed.

Brush top of pie with milk.

Slit pie to vent

Cook for 30-40 minutes, or until knife dipped in slit comes out clean.

If top of pie is done but bottom is not cooked, carefully invert and place under broiler.
Watch carefully until bottom is browned.