Goat's Cheese and Bacon Polenta Crust Pie

Polenta adds delicious crunchy texture to this pie and is delicious hot or cold. Feta can be used in place of the goat's cheese. Try making this delicious and easy to follow recipe with your Thermomix Appliance® for a delicious lunch or serve at dinner with a salad. 

Ingredients:

POLENTA PASTRY

• 300g plain flour
• 140g polenta
• 240g chilled butter, cubed
• ½ tsp apple cider vinegar

FILLING

• 4 large tomatoes, thinly sliced
• 2 Tbsp olive oil
• 1 Tbsp thyme
• 125g goats cheese
• 200g cream
• 200g milk
• 4 eggs
• 10 rashers streaky bacon

Instructions: 

1. Mix all pastry ingredients for 25 sec/Speed 4. Tip onto cling wrap, shape into a cylinder and rest in the fridge for at least an hour.
2. Meanwhile, preheat the oven to 150°C. Place tomatoes in a single layer on a baking tray lined with baking paper or a TM Essentials Baking Liner, drizzled with oil and thyme. Season with salt and pepper and roast until almost dried out (50 mins to an hour). Set aside to cool.
3. Line a 25 x 4 cm flan tin by slicing off thin 5mm slivers of pastry. Place slivers on the bottom and the sides of the tin until all sides are covered. Gently press the pieces together to join them and level them out, finishing with the sides. Allow the pie to rest for a further hour in the freezer.
4. Blind bake the pie shell by cooking it in a preheated oven at 180°C directly from the freezer for 20-25 minutes until golden.
5. Cool briefly, then line the base with tomatoes.
6. Mix the cheese, cream, milk and eggs for 15 sec/Speed 5. Pour over the tomatoes.
7. Interlace bacon on a sheet of baking paper to form a lattice pattern, transfer to top of pie.
8. Bake until golden for 55-60 minutes. Cool slightly before serving.

*Serves 8.

This recipe has been adapted from the November 2014 issue of Australian Gourmet Traveller.

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