(As prepared and read by Alex Tuller for the February 9, 2006 podcast)
It seems to me that in the middle of winter the only cows and chickens are really putting out anything fresh. Even the goats get the time off. This recipe works well with all sorts of yummy things added or subtracted depending on if you want meat or don’t want meat.
Serves 6
1 3/4 cups all purpose flower
1/2 cup butter
1 1/2 lb onions (kind of onions is really up to what is looking best at this time of year)
2 oz bacon small diced
1/3 cup shredded Swiss, Gruyere
1 tbsp oil
1 cup heavy cream
3 eggs
salt and pepper
Preheat oven to 400ª.
Sift the flour into a mixing bowl of a food processor fixed with the dough cutting blade. Cut the 6 tbsp butter into cubes and drop into the processor. On pulse, pulse until all the butter and flour is pebble-like. Gradually add enough cold water to form a firm dough (approx. 6 tbsp). Don’t worry too much if it is not a ball, and definitely don’t add too much water or the dough will be tough. Turn the dough out onto a cutting board and shape into a ball. Let it rest for 30 minutes.
On low, cook the bacon until just done and not brown. Remove from pan and set aside, leave the fat. Prepare the onions by slicing them really thin. Sweat (covered and over low heat) them in the left over bacon fat and 1 tbsp of butter. Do not brown the onions. Season with salt and pepper and add in the bacon.
Grease a 9-10†pie plate with last of the butter. Roll out the pie dough and line the pan. Spread the onions and bacon evenly. Beat the eggs, cream, salt and pepper together and stir in the grated cheese and pour over the onions.
Cook for approximately 20 minutes.