- Double crust pie recipe
- 5 medium fingerling potatoes
- 1/2 lb. bacon
- 1 1/2 T. olive oil
- 1 medium onion, thinly sliced
- Salt and freshly ground pepper
- flour, for rolling
- 8 oz. chevre goat cheese
- Place potato in a small saucepan, bring to a boil. Cook over high heat until tender when pierced with a knife, about 15 minutes. Drain, then peel and thinly slice crosswise.
- Cook the bacon until crisp; transfer to paper towels. Cut into 1 inch and smaller pieces.
- Cook Onions in bacon grease until softened and browned, about 10 minutes; place on paper towel when done.
- Preheat the oven to 375°.
- Make the tarts free form, or use large muffin pan. (I actually rolled the whole crust out, used a measuring cup to cut the circles – a stroke of luck they were the perfect size – and then lined the bottoms of giant muffin pans I have that I never use because the muffins would be huge!) For the free form style - Divide crust dough into into 12-16 balls and roll out to 1/8 inch thick. Transfer the rounds to a parchment lined cookie sheet. Press edges up to make crust. lightly brush with olive oil.
- Top the pastry rounds with the cheese, onion, potato slices, bacon and more cheese.
- Season with salt and pepper.
- Top the pastry rounds with the cheese, onion, potato slices, bacon and more cheese. Bake for about 10 minutes, until the cheese is melted and the pastry is browned. Transfer the tarts to plates; serve hot or warm.
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This turned out being my own last minute creation, as the recipes I had didn’t sound quite right when I actually read them.
1 lb. asparagus
1/2 jalapeno, diced
3/4 c. onion
8 slices bacon, cooked crispy and diced
1 1/2 c. cheese (I used swiss)
1 1/2 c. milk
1/4 c. white wine
1 1/2 tsp. herbs de provence
Prepare a single crust pie crust
Fry bacon until crispy, dice when cooled.
Cut asparagus into 21 – 2 inch pieces and saute in a tablespoon of bacon grease with half a dice jalapeno and the onion.
Whisk eggs and cream, mis in herbs de provence.
Add white wine to asparagus and cook another 3 minutes.
Put asparagus mixture, except the tops in a food processor and pulse until well minced. Add to eggs and cream. Add cheese and stir until mixed.
Pour into pie pan, sprinkle bacon on top.
Align asparagus tops in a pretty pattern. Bake at 375 for 40-50 minutes.
This is a combination of a number of recipes I saw online, and using ingredients I had on hand.
One recipe pie crust for a double crust (Recipe: http://ninedaysofpie.com/?p=102)
8 slices of bacon
8-10 smallish red potatoes
8 oz. sharp cheddar cheese
4 oz. chevre
1/2 c. cream
Salt and pepper
Prepare crust recipe and set aside.
Boil potatoes whole for 5 minutes, should still be firm. Fry bacon to crispy and set on a paper towel.
Slice potatoes. in 1/4 inch thick slices.
Roll out bottom crust and line pan. Place potato slices along bottom in a single row, cover with half the cheddar and some of the chevre, sprinkle bacon. Repeat layers.
Sprinkle salt and pepper on top, pour cream over.
Place top crust and seal edges, cut vents in the top of the crust and brush with milk.
Bake at 425 for 15-20 minutes, turn heat to 375 for an additional 30 minutes.
Serve hot or cold.
Today is Day 1 of The Nine Days Of Pie!
Our day began with an Easy Breakfast Pie, it turned out quite good.
Easy Breakfast Pie
Now on with the preparations for tonight!
EASY BREAKFAST PIE
4 strips cooked bacon, crumbled
1/2 c. shredded cheddar cheese
1/4 – 1/2 c. chevre cheese
1/3 c. chopped onion
2 c. milk
1 c. Bisquick baking mix*
1/4 tsp. salt
1/8 tsp. pepper
Preheat oven to 400 degrees. Grease 10″ pie plate.
Sprinkle onion, bacon and cheese in pie plate. Beat remaining ingredients until smooth and pour over top. Bake 35 to 40 minutes until knife inserted in center comes out clean.
Cool 5 minutes.
NOTE: Recipe will not boil over and makes a light crust. Serves 6.
**I did not have Bisquick so I made my own:
3/4 c. flour
1/2 t. cream of tartar
1t. baking powder
1/4 t. baking soda
1/4 c. dry milk
1 T. butter
Mix dry ingredients, cut in butter.