'Lonely Chicago' savory pie (Broken up tuna and crushed tomato pie)
MAKES 8 SERVINGS
CRUST
2 cups all-purpose flour
¼ cup sugar
½ teaspoon baking powder
½ teaspoon sea salt
1 (4-ounce) stick cold unsalted butter, cut into 8 pieces
1 large egg
3½ tablespoons white wine
3 tablespoons ice water
FILLING
2 tablespoons olive oil
1½ tablespoons butter
2 medium red peppers, chopped
2 large onions, chopped
¾ teaspoon sugar
¾ teaspoon sea salt
1½ cups crushed tomatoes (in puree)
2 cans tuna in olive oil, drained and broken up
2 large eggs
½ cup fresh sweet basil, chopped
EGG WASH
1 egg
1 tablespoon water
Pinch of salt
For crust: Put flour, sugar, baking powder and salt into food processor bowl fitted with metal blade; pulse to mix. Add butter and pulse until mixture resembles fine cornmeal. Combine egg, wine and water. With machine running, add liquids to dry ingredients. Mix until dough comes together. (Or, cut butter into dry ingredients by hand and add liquids to center and mix in.) Separate into two pieces (one a bit larger than the other). Flatten into 2 round discs; wrap in plastic and chill 1 hour.
For filling: Heat olive oil and butter in large saute pan. Add peppers and onions; cook until softened. Add sugar and salt. Add tomatoes; simmer 7 minutes to reduce some of the liquid. Cool mixture.
When cool, whisk 2 eggs and add to vegetable mixture along with basil.
To prepare: Lightly flour and roll out larger disc of dough to one-sixth-inch (can roll between plastic wrap to facilitate moving). Gently ease into pie plate; trim edge to rim of plate. Roll second portion of dough; cut into 12 even strips. Add filling to bottom pie shell.
Lay 6 dough strips evenly spaced apart. Crisscross the strips by placing remaining strips diagonally across the first. Trim ends of strips even with edge of the pan; press down to seal.
For egg wash: Combine egg, water and salt. Lightly brush wash only on dough.
Bake at 350 degrees in center of oven for 35 to 40 minutes until golden brown. Let rest at least 20 minutes before cutting. Serve warm or at room temperature.
Suzanne Imaz, Park Hyatt Chicago
Nutrition facts per serving: 531 calories, 32 g fat, 12 g saturated fat, 173 mg cholesterol, 38 g carbohydrates, 20 g protein, 699 mg sodium, 2 g fiber
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