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.
300g plain flour
240g chilled butter, cubed
½ tsp apple cider vinegar
4 large tomatoes, thinly sliced
2 tbsp olive oil
1 tbsp thyme
125g goats cheese
10 rashers streaky bacon
Mix all pastry ingredients at Speed 4 for 25 seconds. Tip onto cling wrap, shape into a cylinder and rest in the fridge for at least an hour.
Meanwhile, preheat the oven to 150°C. Place tomatoes in a single layer on a baking tray lined with baking paper, 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.
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.
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.
Cool briefly, then line the base with tomatoes.
Mix the cheese, cream, milk and eggs at Speed 5 for 15 seconds. Pour over the tomatoes.
Interlace bacon on a sheet of baking paper to form a lattice pattern, transfer to top of pie.
Bake until golden for 55-60 minutes. Cool slightly before serving.
This recipe has been adapted from the November 2014 issue of Australian Gourmet Traveller.