Makes 6 Servings
2. Preheat the oven to 375°F. Slice the tomatoes 1/4 inch thick and sprinkle the slices on both sides with 1 teaspoon salt. Arrange them on a rack over a rimmed baking sheet to drain.
3. 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.
4. Transfer the bacon to paper towels to drain. Remove all but 1 tablespoon 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.
5. 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.
6. Beat the eggs, milk, mayonnaise, 1/2 teaspoon salt, the black pepper, and cayenne in a small bowl to blend; pour the mixture over the tomato slices.
7. Bake the pie until the filling is set in the center, about 35 minutes.
8. While the pie is baking, break the lettuce into bite-size pieces. Prepare the dressing.
9. To serve, cut the pie into 6 wedges, place each wedge on a serving plate, and top with about 1/2 cup greens drizzled with some of the dressing.
Basic Butter Pastry with Variations
2 c unbleached all-purpose flour
1. Combine the flour and salt in the bowl of a food processor fitted with 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.
2. Beat the yolks with 2 tablespoons ice water and add to the mixture; pulse 4 to 5 times, until a crumbly mixture forms. Press the mixture together to form a ball, adding more water, if necessary, to make it manageable.
3. You can immediately roll out the dough on a lightly floured surface (or between lightly floured sheets of plastic wrap) or preferably 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.
4. 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 teaspoon pure vanilla or almond extract to the egg mixture.
Savory Variation: Add ½ teaspoon dried basil, oregano, thyme, dill, or your favorite dried herb mixture to the flour mixture.
Creamy Garlic Dressing
2 T sherry vinegar
Tips for making perfect pie dough:
1. Make sure all your ingredients are very cold
What kind of flour works best? You can use all unbleached all-purpose flour or pastry flour. King Arthur makes both kinds as well as an organic version of unbleached all-purpose.
My favorite brand of bacon is Niman Ranch but Nueskes is also right up there.
Kathy Vondra Says:
July 9th, 2012 at 4:35 pm
It would be nice if the recipes included the nutritional information. It would make menu planning easier for those of us trying to watch our weight. Thanks!!
Sara Moulton Says:
July 10th, 2012 at 3:36 pm
August 1st, 2012 at 7:02 pm
I just want to say I love your show, you seem to come up with best ideas, thinks i would never think of doing to everyday meals. I watched the breakfast for dinner episode and was very intreaged with the BLT Pie, it looked so tasty that I made it for dinner that night, and boy did it go fast thank you so much for all your wonderful cooking ideas
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