Description
A brunchy treat that also works as an excuse for having pie for lunch.
Ingredients
Scale
For the crust:
- 1 cup white whole wheat flour or unbleached all-purpose flour
- 1 cup whole grain millet flour
- 1/2 tsp sea salt
- 16 tbsp unsalted butter, chilled and sliced
- 1 egg, lightly beaten
- 1 to 2 tbsp vodka, chilled
- 4 to 5 tbsp water, chilled
For the filling:
- 8 oz goat cheese
- 2 egg yolks
- 1 bunch green onions, chopped (about 1 cup chopped)
- ⅓ cup chopped dill
- Zest of 1 lemon
- 4 vine-ripened tomatoes or a variety of heirloom tomatoes
For the topping:
- 1 egg, beaten
- Everything bagel seasoning, to taste
For the garnish:
- Balsamic reduction
- Capers
- Fresh dill
Instructions
- In a large bowl, whisk together the flours and salt. Scatter the butter pieces over the top, and work with a pastry blender, or your fingers, to combine, until the mixture resembles gravel, with lots of butter chunks the size of large peas.
- Add the lightly beaten egg, and stir into flour mixture with a wooden spoon. Drizzle the vodka into the flour mixture, then the water, 1 tbsp at a time, tossing the dough with a rubber spatula to moisten evenly. Add just enough liquid for the dough to hold together when you give it a squeeze, and add it directly to the dry floury bits that like to hang out on the bottom of the bowl.
- Form the dough into a ball, wrap it in plastic or beeswax wrap, and place it in the fridge for 1 hour to firm. Meanwhile, prepare the filling.
- Combine the goat cheese, egg yolks, green onions and dill in a food processor, and pulse until smooth. Keep chilled until ready to use.
- Preheat the oven to 400 degrees.
- Remove the dough from the fridge, and use a bench scraper or a sharp knife to divide the dough evenly into 6 pieces. Roll each piece into a ball, being careful not to overwork the dough. On a lightly floured surface, roll each ball into a 6 to 7-inch circle.
- Spoon 1 to 2 tbsp of the filling into the center of the circle. Spread the filling into an even layer, leaving a one-inch border.
- Arrange three tomato slices, or an array of cherry tomatoes, evenly over the center of the filling. Fold the dough over the tomatoes in a free-form fashion, pleating the overlaps.
- Brush the outer crust with a generous coating of the beaten egg wash, and sprinkle with the Everything Bagel Seasoning.
- Bake for 20 minutes, or until golden brown. Let cool before serving. Garnish with a drizzle of balsamic reduction, a spoonful of capers, and a sprig of fresh dill. Enjoy!