Tomato Brie Pie

From The Main Corpse by Diane Mott Davidson
Tomato Brie Pie
Ingredients
Crust 1 1/2
1 3/4 c Flour
3/4 ts Sugar
1/4 ts Salt
1/4 c Lard; chilled, cut into pieces
6 tb Unsalted butter; chilled,
1 tb Ice water; up to 3 tbsp.

Filling
1/3 c Milk
lb Ripe tomatoes; trimmed, not
5 oz Brie; rind scraped off, cut into cubes
2 oz Mozzarella cheese; cut into cubes
1 oz Fontinella cheese; cut into cubes
1/3 c Chopped fresh basil
3 lg Eggs
1/3 c Heavy cream

Instructions for Tomato Brie Pie

Preheat oven to 350 degrees. Place 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, about 10 seconds. Add the butter and prcess until the mixture resembles large crumbs, about 10 seconds.Add the water 1 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" pie pan. Prick the dough and flute the edges.

Bake the crust for 5-7 mins. or until it is a pale gold. Set aside. Drain the tomatoes thoroughly on paper towels.

Place the cheese cubes evenly around the piecrust. Place the tomatoes on top of the cheese, amd top with the basil. Beat the eggs, cream and milk and pour over the tomatoes.

Place in the oven and bake for 35-50 mins. until center is set.

Allow pie to cool 10 mins. before serving.