Tomato brie pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---Crust--- | ||
| 1¾ | cup | Flour |
| ¾ | teaspoon | Sugar |
| ¼ | teaspoon | Salt |
| ¼ | cup | Lard; chilled, cut into pieces |
| 6 | tablespoons | Unsalted butter; chilled, cut into pieces |
| 1 | tablespoon | Ice water; up to 3 tbsp. -Filling--- |
| 1½ | pounds | Ripe tomatoes; trimmed, not peeled, cut into eights, seeded |
| 5 | ounces | Brie; rind scraped off, cut into small pieces |
| 2 | ounces | Mozzarella cheese; cut into small cubes |
| 1 | ounce | Fontinella cheese; cut into small cubes |
| ⅓ | cup | Chopped fresh basil |
| 3 | larges | Eggs |
| ⅓ | cup | Heavy cream |
| ⅓ | cup | Milk |
Directions
Preheat oven to 350 degrees. Place flour, sugar and salt into the bowl of a food processor fitted with the steel blade. Process 5 seconds, then add the lard, process until the mixture is like cornmeal, about 10 seconds. Add the butter and prcess until the mixture resembles large crumbs, about 10 seconds.Add the water 1 tablespoon at a time, pulsing quickly just until the mixture holds together. ro;; the dough out between sheets of wax paper to fit into a buttered 9" pie pan. Prick the dough and flute the edges.
Bake the crust for 5-7 mins. or until it is a pale gold. Set aside. Drain the tomatoes thoroughly on paper towels. Place the cheese cubes evenly around the piecrust. Place the tomatoes on top of the cheese, amd top with the basil. Beat the eggs, cream and milk and pour over the tomatoes. Place in the oven and bake for 35-50 mins. until center is set. Allow pie to cool 10 mins. before serving.
Source-The Main Corpse by Diane Mott Davidson Recipe by: Diane Mott Davidson, The Main Corpse Posted to MC-Recipe Digest V1 #930 by Carol & Bob Floyd <c.floyd@...> on Nov 28, 1997