Here’s Soldiers Things by Tom Waits, my flea market theme song.
1 stick unsalted butter, frozen (1/2 cup)
1 1/2 cups flour
1 t salt
lots of freshly ground pepper
1/3 cup olive oil
Combine the flour, salt and pepper. Grate in the frozen butter and mix it with a fork till you have a coarse and crumbly mixture. Stir in the olive oil. Add just enough ice water to make a workable dough (1/2 cup, around, but start with less.) Knead the dough for about 1 minute, to make sure everything is incorporated. Make it into a ball, press it flatish, and wrap in foil. Chill for at least 1/2 hour
1 T olive oil
1 bunch chard, trimmed, washed and finely chopped
1 clove garlic, minced
1 t fresh rosemary, chopped
1/3 cup black olives, pitted and chopped
1 cup toasted pecan pieces
1 t balsamic
2 cups french lentils cooked like this.
1 cup grated mozzarella cheese
1 cup grated smoked gouda
salt and plenty of freshly ground pepper
In a large skillet over medium heat, warm the olive oil. Add the garlic and rosemary, stir and fry for about a minute. Add the chard and a little water, and sautee until the chard is tender but bright and the pan is dry. About five minutes. Add a little more water if the pan dries out before the chard is tender. Stir in the olives and set aside to cool.
In a food processor, whiz the eggs until they’re smooth and frothy. Take out a tablespoonful and set aside. Add the pecans to the food processor and process until smooth. Add the balsamic and nutmeg, and then pour the mixture into a bowl. Stir in the french lentils, the cooled chard-olive mixture and the cheeses.
Preheat the oven to 425. Lightly butter and flour a large cake pan or springform pan. Divide the chilled dough into 3/4 and 1/4 pieces. On a floured surface roll out the large piece to be about 1/8th inch thick, and large enough to fit up the sides of your pan. Fit it over the pan, and press the edges down and around to form a lower casing. Don’t worry about the edges being perfectly neat.
Spoon the filling into the pastry-lined pan. Roll the smaller piece of dough to be about 1/8th inch thick, and place this round over the top of the pie. Seal the edges lightly, and then roll the outside edge down over the inside edge. Crimp the edges with a fork, and poke the top of the pastry in a few places with a fork. Brush with beaten egg.
Bake for 25 to 30 minutes till the top is puffed and crispy and golden brown. Allow to cool and set for a few minutes before turning it out of it’s pan.