| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Niger |
|
6 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Flour |
| 1/2 |
c |
Cold unsalted butter, cut in |
|
|
1/2" cubes 1 stick |
| 1 |
|
Egg |
| 1/4 |
t |
Salt |
| 2 |
T |
Iced water, 2 to 3 |
| 1/2 |
lb |
Slab bacon, cut in 1/2" |
|
|
cubes |
| 2 |
|
Chopped leeks, white & light |
|
|
green |
|
|
Parts only, about 2 cups |
| 1/4 |
t |
Salt |
| 1/8 |
t |
Freshly ground black pepper |
| 1 |
T |
Dijon mustard |
| 3 |
|
Eggs |
| 1 1/2 |
c |
Milk |
| 1/4 |
lb |
Gruyere cheese, grated |
|
|
about 1 1/3 cups |
INSTRUCTIONS
In a large bowl, combine the flour with butter, egg, salt and 1
tablespoon of the water. Mix lightly with your fingertips until pastry
forms peasized pieces. You should be able to see chunks of fat, and
the pastry should be moist enough to begin to stick together. If the
pastry is too dry, add up to 2 more tablespoons of water. Turn the
pastry out onto a lightly floured work surface, dust with flour, and
knead it until the pastry is smooth, about 3 to 4 times. Transfer to a
plastic bag and form pastry into a disk. Refrigerate a minimum of 30
minutes, or as long as 3 days. Cook bacon in a skillet over low heat
until tender, not crisp. Add leeks, salt and pepper, and saute until
leeks are soft and bacon is crisp, 7 to 10 minutes. Drain off excess
fat, if any. Set aside. Preheat the oven to 375 degrees F and arrange
the rack in the middle of the oven. On a generously floured surface,
roll pastry from center out, lifting pastry, turning it slightly, and
occasionally flipping to prevent sticking. Roll pastry to 1/8inch
thickness. Lightly butter and flour a 9inch pie pan and line with
pastry, leaving about 1/4inch overhang for shrinkage. Pinch up excess
pastry to form a rim and flute the edges. Prick the bottom all over
with a fork. Line pastry with a sheet of parchment or aluminum foil
larger than the pan, and fill with pie weights, rice, or beans. Bake
about 20 minutes, until the edges begin to color. Remove the paper and
weights, and spread the mustard over the bottom of the pastry. Lower
the oven temperature to 325 degrees F. In a bowl, beat the eggs
lightly with the milk. Stir in bacon and cheese mixture. Pour the
custard into the pie shell to within 1/4inch of the top of the crust.
Bake 25 to 30 minutes, or until custard puffs. Allow to cool 10
minutes before serving. Serve warm or room temperature. Yield: 6 to 8
servings TAMALES WORLD TOUR SHOW #WT1A20 Recipe by: Susan Feniger and
Mary Sue Milliken Posted to MC-Recipe Digest V1 #806 by Holly Butman
<butma001@acpub.duke.edu> on Sep 25, 1997
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