BLT and Egg Pie
|Basic butter pastry||1 (See Recipe Below)|
|Ripe tomatoes||1 Pound (Small Ones)|
|Kosher salt||To Taste|
|Whole milk||3⁄4 Cup (12 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Cayenne pepper||1 Pinch|
|Boston lettuce leaves||3 Cup (48 tbs)|
|Creamy garlic dressing||1⁄2 Cup (8 tbs)|
|Unbleached all purpose flour||2 Cup (32 tbs)|
|Unsalted butter||12 Tablespoon, cold (1 1/2 Sticks)|
|Egg yolks||2 Large|
|Sherry vinegar||2 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Kosher salt||1⁄4 Teaspoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Heavy cream/Plain low-fat/full-fat greek-style yogurt||1⁄4 Cup (4 tbs)|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
• Prepare the Basic Butter Pastry and set half aside while you make the filling. (Freeze the
remaining half for another use.)
• Preheat the oven to 375°F. Slice the tomatoes ¼ inch thick and sprinkle the slices on both sides with 1 tsp. salt. Arrange them on a rack over a rimmed baking sheet to drain.
• Heat a large skillet over medium heat until hot. Add the bacon and cook for about 7
minutes, or until crisp. Meanwhile, thinly slice the onion (about 1 cup). Roll out the pastry
between lightly floured sheets of plastic wrap to make an 11-inch round. Fit the round into a
9-inch pie plate. Fold the edges in; press firmly, forming a double-thick edge, and flute.
• Transfer the bacon to paper towels to drain. Remove all but 1 Tbsp. of the bacon fat from
the skillet and reserve it for another use. Add the onion to the fat in the skillet and cook,
stirring occasionally, until it begins to brown, about 5 minutes.
• Pat the tomatoes dry with paper towels. Layer half of the onion into the crust. Crumble half the bacon over the onion and top with half the tomatoes. Repeat the layering with the
remaining onion, bacon, and tomatoes.
• Beat the eggs, milk, mayonnaise, ½ tsp. salt, the black pepper, and cayenne in a small bowl to blend; pour the mixture over the tomato slices.
• Bake the pie until the filling is set in the center, about 35 minutes.
• While the pie is baking, break the lettuce into bite-size pieces. Prepare the dressing.
• To serve, cut the pie into 6 wedges, place each wedge on a serving plate, and top with about ½ cup greens drizzled with some of the dressing.
For the Basic Butter Pastry:
• Combine the flour and salt in the bowl of a food processor fitted with the chopping blade.
Cut the butter into 1/8-inch-thick slices and add to the flour mixture. Pulse 10 to 12 times,
until the mixture resembles coarse crumbs.
• Beat the yolks with 2 Tbsp. ice water and add to the mixture; pulse 4 to 5 times, until a
crumble mixture forms. Press the mixture together to form a ball, adding more water, if
necessary, to make it manageable.
• You can immediately roll out the dough between lightly floured sheets of plastic wrap or, if
you have the time, chill the dough for 1 hour before rolling it out. That allows the gluten in
the flour to relax, ensuring a tender crust.
• Use the pastry as directed in a recipe or divide it in half, shape it into balls, and flatten
slightly. Wrap the flattened rounds tightly in freezer wrap and freeze until firm for later use.
Use within 3 months.
Sweet Variation: Add ¼ cup sugar to the flour mixture and ½ to 1 tsp. pure vanilla
or almond extract to the egg mixture.
Savory Variation: Add ½ tsp. dried basil, oregano, thyme, dill, or your favorite dried
herb mixture to the flour mixture.
For the Creamy Garlic Dressing:
Whisk together the vinegar, mustard, salt, and pepper in a small bowl until the salt has
dissolved. Press the garlic (about 1 tsp.) into the mixture. Gradually whisk in the cream and
then the olive oil. Store in the refrigerator for a day or two.