1 3/4 Cups All-Purpose Flour
3/4 Teaspoon Sugar
1/4 Teaspoon Salt
1/4 Cup Lard -- Chilled, Cut Up
6 Tablespoons Unsalted Butter -- Chilled, Cut Up
3 Tablespoons Ice Water
1 1/2 Pounds Ripe Tomato, Unpeeled -- Eights
5 Ounces Brie Cheese -- Cubed, Rind Scraped
2 Ounces Fresh Mozzarella -- Cubed
1 Ounce Fontinella -- Cubed
1/3 Cup Basil -- Chopped
3 Large Egg
1/3 Cup Heavy Cream
1/3 Cup MilkPreheat oven to 350 degrees. Place the flour, sugar, and salt into the bowl
of a food processor fitted with the steel blade. Process 5 seconds, then add
the lard, process until the mixture is like cornmeal (10 seconds), then add
the butter and process until the mixture resembles large crumbs (10 seconds).
Add the water one tablespoon at a time, pulsing quickly just until the
mixture holds together. Roll the dough out between sheets of wax paper to
fit into a buttered 9 inch pie pan. Prick the dough and flute the edges.
Bake the crust for 5 to 7 minutes, or until it is an even, pale gold. Set
aside on a rack while preparing the filling.
Preheat the oven to 350 degrees. Drain the tomatoes thoroughly on paper
towels. Place the cheese cubes evenly around the prepared crust. Place the
tomatoes on top of the cheese, and top with the basil. Beat the eggs, cream,
and milk, and pour this mixture over the tomatoes, basil, and cheese. Place
in the oven and bake 35 to 50 minutes, until center is set. Allow pie to
cool 10 minutes before serving.
