—Crust—
1 3/4 c Flour
3/4 ts Sugar
1/4 ts Salt
1/4 c Lard; chilled, cut into
-pieces
6 tb Unsalted butter; chilled,
-cut into pieces
1 tb Ice water; up to 3 tbsp.
—Filling—
1 1/2 lb Ripe tomatoes; trimmed, not
-peeled, cut into eights,
-seeded
5 oz Brie; rind scraped off, cut
-into small pieces
2 oz Mozzarella cheese; cut into
-small cubes
1 oz Fontinella cheese; cut into
-small cubes
1/3 c Chopped fresh basil
3 lg Eggs
1/3 c Heavy cream
1/3 c Milk
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.
Yields
6 Servings
