Bacon Tomato Pie
Savory Pastry (makes 2 pie portions)
Heat oven to 350°F. Fit the rolled-out dough into a 9-inch pie pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.
Line the dough with aluminum foil and fill with heavy pan or dried beans. Bake for 15 minutes until beginning to brown at the edges.
Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375°F.
In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined. Cut tomatoes and drain excess water.
Spread pesto in an even layer over the par-baked tart crust. Sprinkle the shredded white cheddar over the pesto. Sprinkle the fresh basil and chives over the cheese.
Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles. Pour the custard evenly over the tomato slices. Add chopped bacon and swirl the pan to evenly distribute the liquid. Bake until the filling is set and won’t jiggle when shaken, about 35 minutes.
Remove from the oven and let cool slightly before serving warm. If you can, wait for 30 minutes so all ingredients can settle before slicing. Add more bacon, if desired.
Pro tip: Get a pre-made pastry dough for an easy weeknight meal.
Savory Pastry Recipe (Makes 2 pie portions): Make the tart dough: Put 2 cups flour and salt in the chilled bowl of a stand mixer fitted with the paddle attachment. If you don’t have one, you can prepare the dough by hand. With the mixer set on low speed, work half of the butter into the flour until the mixture resembles wet sand. Add remaining butter cubes and ice water. Mix just until the dough comes together.
Place dough in a clean counter with dusted flour. Use more flour, if necessary, to make the dough come together.
Dust more flour on the counter and cut the dough in half, if only making one pie recipe.
Use a rolling pin to roll the dough into a circle, large enough for a 9-inch pie.