Tomato Brie Pie
| Yield: | 6 Servings |
| Categories: |
| Crust | ||
| 1 3/4 | c | Flour |
| 3/4 | ts | Sugar |
| 1/4 | ts | Salt |
| 1/4 | c | Lard; chilled, cut into pieces |
| 6 | tb | Unsalted butter; chilled, cut into pieces |
| 1 | tb | Ice water; up to 3 tbsp. |
| Filling | ||
| 1 1/2 | lb | Ripe tomatoes; trimmed, not peeled, cut into eights, seeded |
| 5 | oz | Brie; rind scraped off, cut into small pieces |
| 2 | oz | Mozzarella cheese; cut into small cubes |
| 1 | oz | Fontinella cheese; cut into small cubes |
| 1/3 | c | Chopped fresh basil |
| 3 | lg | Eggs |
| 1/3 | c | Heavy cream |
| 1/3 | c | Milk |
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