Kath's Tomato Crostada

Failproof Pie or Crostada Crust

This makes 2 small pie crusts or one large crostada.

1     stick butter, cut into small pieces.  Place in freezer.

1/2 c of cream cheese

2    c all-purpose flour

3/4 tsp kosher salt

2    beaten eggs

(If you have no cream cheese, add another 1/2 stick of butter)

Place flour, butter, cream cheese, and salt into a food processor bowl.  Pulse until it resembles corn meal.  Add eggs and pulse just until it forms a ball.  Dump onto floured surface and form into a disc about six inches round.  Wrap in plastic wrap and refrigerate for at least an hour.

After chilled, set out while you prepare the filling.

Tomato-Red Pepper Filling

5     ripe yellow and/or red tomatoes, sliced and salted

Place tomatoes in a colander to drain for at least one hour

2     roasted red peppers, patted dry and chopped

1     small purple onion, sliced

5-6  slices of cooked bacon, cut into 1" pieces

3/4  cup of mayo

2     T of grated Parmesan cheese

1     c grated jack or cheddar

1/2  tsp of freshly, coarsely ground black pepper

When tomatoes have thoroughly drained, place into a large bowl and add remaining ingredients.  Toss completely.

Roll disc to a large round.  Place crust on  parchment-lined baking sheet.

Spoon filling onto crust leaving about two inches of crust.

Fold crust over, and brush generously with egg wash (one beaten egg).

Bake on lower rack in 375° oven for 45 minutes.  Allow to sit for at least 15 minutes before slicing.