12724 Makes 4 servings Thu Jul 02 09:55:00 -0700 2009 Thu Jul 02 10:08:37 -0700 2009 American Licensed http://www.chow.com/recipes/12724 Thu, 02 Jul 2009 17:08:37 GMT Perfect for a stylish brunch The perfect dish to serve at a stylish brunch. This rich pie is not only a symphony of contrasting flavors and textures but also the perfect dish to serve at a stylish brunch. Peppered slab bacon is now available both online and in many better supermarkets, and while you could simply chop the bacon and include it with the sweet onions in the filling, draping it over the top makes a much more impressive presentation and highlights the distinctive bacon. Notice that this pie needs no salt. I serve the pie with only a vinegary green salad (preferably arugula during the summer) or a platter of fresh fruit.

]]>

To make the pastry, place the flour, shortening, and salt in a food processor and pulse till the mixture resembles coarse meal. Using short pulses, gradually add enough water to form a dough that holds together but does not form a ball. Wrap the dough in plastic wrap and chill for 1 hour.

Preheat the oven to 400°F.

On a lightly floured surface, roll out the dough to fit a 9-inch pie plate, line the plate with the dough, and crimp the edges. Prick the dough all over with a fork, bake till just golden, about 20 minutes, and let cool on a wire rack.

Reduce the oven temperature to 350°F.

To make the filling, melt the butter in a large skillet over moderate heat, add the onions, and stir till softened and translucent. Pile the onions evenly in the prepared pie shell, sprinkle the cheese evenly over the top, and pour the half-and-half over the cheese. Arrange the bacon slices over the top, overlapping them slightly if necessary, and bake till the bacon is crisp, 45 to 50 minutes. Let cool slightly, then serve in wedges.

]]> http://www.chow.com James Villas 45 Breakfast/Brunch 1 1/2 cups all-purpose flour

]]> 1/2 tablespoons vegetable shortening, chilled

]]> 301 1 teaspoon salt

]]> 3 to 4 tablespoons ice water

]]> 2 tablespoons butter

]]> 54 2 medium Vidalia onions, thinly sliced

]]> 3/4 cup crumbled goat cheese

]]> 1/2 cup half-and-half

]]> 409 4 ounces peppered slab bacon, rind removed, cut into 1/8-inch-thick slices

]]> 30310 james villas 30311 the bacon cookbook 644 summer 323 bacon 2403 diy 757 lunch 21 main 347 pie 280 tart 5005 cheap 23680 affordable 38 budget