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Ingredients Jump to Instructions ↓

  1. 2 cups white flour

  2. 1/2 cup whole wheat flour

  3. 1 tsp sugar

  4. 1 tsp salt

  5. 1/2 cup grated gruyere

  6. 1/2 cup grated ementhal

  7. 1 1/4 sticks butter, chilled, cut into small pieces

  8. 7-10 Tbsp ice water

  9. BY FEED

  10. BY EMAIL

Instructions Jump to Ingredients ↑

  1. You make this like any traditional pie crust*: Stir together the flour, salt, and sugar in a large bowl. With a pastry cutter or 2 knives, cut in the butter until it resembles a coarse meal. Stir in the grated cheeses with fingers, making sure the cheese gets coated with the flour. Add 4 Tbsp icewater, and press the mixture together with a rubber spatula, adding more icewater 1 Tbsp at a time until the mixture holds together. Divide the dough in half, and press into 2 balls. Flatten each ball into a 4″-wide disc, wrap tightly in plastic, and refrigerate for at least 1/2 hour. Let dough sit at room temperature for about 1/2 hour before attempting to roll.

  2. * I usually make this a day ahead, and let it refrigerate overnight — it makes the pie-baking day less labor-intensive. Be sure to pull the crust out of the frig before you start the filling.

  3. THE FILLING 1 large onion, diced 3 large cloves garlic, minced 2 1/4 pounds assorted tomatoes (can use mixture of sizes and colors), chopped into bite-sized pieces (no need to peel or seed, but you should drain the chopped tomatoes in a colander for a moment after chopping, to rid them of some of the juice)

  4. 1/2 cup chopped fresh basil 1/4 cup flour 1/4 cup grated gruyere 1 1/2 tsp salt 1 1/2 tsp sugar ground black pepper to taste Sautée onion and garlic in 1 Tbsp butter or olive oil, until softened. In a large bowl, stir onions and garlic together with the rest of the filling ingredients. Roll out both pie crusts; press one into the bottom of a 9-inch pie dish, add the filling, and top with the second crust. Cut vents in top of crust. Bake at 375º for about 50 minutes, or until filling is bubbly (filling must bubble!). Allow pie to sit for a couple hours to set; serve slightly warm or at room temperature.

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