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Ingredientes
- 1Â 3/4 c. Flour
- 3/4 tsp Sugar
- 1/4 tsp Salt
- 1/4 c. Lard, chilled, cut into pcs
- 6 Tbsp. Unsalted butter, chilled, cut into pcs
- 1 Tbsp. Ice water, up to 3 tbsp.
- 1Â 1/2 lb Ripe tomatoes, trimmed, not peeled, cut into eights, seeded
- 5 ounce Brie, rind scraped off, cut into small pcs
- 2 ounce Mozzarella cheese, cut into small cubes
- 1 ounce Fontinella cheese, cut into small cubes
- 1/3 c. Minced fresh basil
- 3 lrg Large eggs
- 1/3 c. Heavy cream
- 1/3 c. Lowfat milk
Direcciones
- 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 in the lard, process till the mix is like cornmeal, about 10 seconds. Add in the butter and prcess till the mix resembles large crumbs, about 10 seconds.Add in the water 1 Tbsp. at a time, pulsing quickly just till the mix 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 possibly till it is a pale gold. Set aside. Drain the tomatoes thoroughly on paper towels. Place the cheese cubes proportionately around the piecrust. Place the tomatoes on top of the cheese, amd top with the basil. Beat the Large eggs, cream and lowfat milk and pour over the tomatoes. Place in the oven and bake for 35-50 mins. till center is set. Allow pie to cold 10 mins. before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 6 servings | |
| Calories 504 | |
| Calories from Fat 302 | 60% |
| Total Fat 34.11g | 43% |
| Saturated Fat 18.26g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 181mg | 60% |
| Sodium 346mg | 14% |
| Potassium 393mg | 11% |
| Total Carbs 33.94g | 9% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.41g | 3% |
| Protein 15.87g | 25% |
