Tomato Brie Pie

Brie can be very popular.

We have friends who always serve it cold with cranberry chutney.

Someone on my aunt's side (never remember exactly who brings what) brings to parties hot brie wrapped in puff pastry.

Either way, I like it.

Hubby...eh...not so much. I think he finds it a little too "dainty" for his manly self.

Until now.

As you know, Diane Mott Davidson writes mysteries, and includes the recipes from her main heroine. This (I am told) is one of those.

I made it knowing the girl child and I would enjoy it...and surprisingly enough hubby ate two helpings!

I will advise the following: If you do nothing else, please, please, please don't forget to let this pie rest before serving! "Someone" cut into it too soon and it was an ooey-gooey mess! Once cooled a bit, it's still gooey, but holds it's shape much better.

P.S. I will admit to using store bought crust. Time was not my friend that day.

Ingredients:

Crust:

1 ¾ Cups all purpose flour

¾ Tsp sugar

¼ Tsp salt

¼ Cup chilled lard, cut into pieces

6 Tbsp chilled unsalted butter, cut into pieces

1-3 Tbsp ice water

FIlling:

1 ½ Lbs ripe tomato (about 5 medium). Trimmed, but not peeled. Cut into 8ths, seed pockets removed

5 oz brie cheese, rind scraped off, cut into cubes

2 oz fresh mozzarella cheese, cut into cubes

1 oz Fontinella cheese, cut into small cubes

⅓ Cup chopped fresh basil

3 Large eggs

⅓ Cup heavy cream

⅓ Cup milk

DIrections:

Crust:

1. Preheat oven to 350

2. Place flour, sugar, and salt into food processor. Process 5 seconds.

3. Add lard. Process until mixture is like cornmeal.

4. Add butter and process until mixture resembles large crumbs

5. Add the water 1 tbsp at a time, pulsing quickly, just until the mixture holds together.

6. Roll the dough out between two sheets of wax paper to fit into 9-inch pie pan.

7. Prick the dough and flute the edges.

8. Bake the crust for 5-7 minutes.

FIlling:

1. Drain tomatoes thoroughly on paper towels

2. Place the cheese cubes evenly around the crust.

3. Place tomato on top of the cheese, top with basil.

4. Beat eggs, cream, and milk. Pour this mixture over the tomato.

5. Bake for 35-50 minutes, until center is set.

6. Allow pie to cool 10 minutes before serving.

Print

Ingredients

Make sure you let this set before cutting!

This recipe was shared on: Wine and Glue, Mom's Test Kitchen, Sweet Haute, Lambert's Lately, Saving 4 Six, Gooseberry Patch, Embracing Change, The Bitter Side of Sweet, and Buns in my Oven