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SHORT CRUST PASTRY

2 c. unbleached white flour

½ tsp. salt

½ tsp. sugar

¾ c. butter

Lemon juice

1-3 tbsp. ice water

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PIE

5 oz. Swiss cheese

5 oz. Gruyere cheese

2 tbsp. flour

2 large onions

4 tbsp. butter

1 tsp. chopped basil

2 large, firm tomatoes sliced

2 large eggs

¾ c cream

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1. Make crust. Mix flour, salt, and sugar.

2. Melt butter. Add liquid butter to dry mix along with a splash of lemon juice (either from a real lemon or the juice that comes in a “fake plastic” lemon in the produce section of a store)

3. Mix all of this together and form into a ball – if it is still a bit dry, add a little bit of the ice water till all the ingredients stick together.

4. Wrap dough ball in saran wrap & let sit in the fridge for several hours (about 4).

5. Preheat the oven to 350 degrees. Roll out dough into a pie tin.

6. Grate all the cheese and toss it with the flour.

7. Melt the butter in a large skillet. Slice the onions and saute them very gently in the butter until they begin to turn golden, about a half hour.

8. Spread about ⅓ of the cheese over the bottom of the pie dish, then spread the onions over it.

9. In the butter that is left in the pan, heat the tomato slices with the chopped basil for a minute or two.

10. Arrange the tomato slices over the onions, then cover with the remaining cheese. Beat the eggs with the cream & pour it over the cheese. If you like nutmeg, sprinkle a little on top*

11. Bake for 35-40 minutes or until the top browns.

NOTE : We’ve never added nutmeg.