Bacon, Brussels Sprout and Goat Cheese Pie
I love making the Brussels Pie during the holidays because it’s a great savory seasonal dish and a pie…that’s not dessert! It is also a great addition to any party menu because it can be served at room temp. Brussels sprouts provide a great way to get kids involved in the kitchen- they can trim the stems and see how the sprouts grow. As a side note, I make this recipe every year for Xea’s school to demonstrate to the other parents just how easy a fresh pie crust, sweet or savory, can be.
Serves: 10 to 12
Total time: 90 minutes
Pie Crust Ingredients:
- 2 sticks (1 cup) cold unsalted butter, cubed
- 2 cups all-purpose flour, plus more for rolling
- 1 tablespoon salt
- 1/2 cup ice water
- 2 tablespoons vegetable oil
- 1 pound smoked bacon, cut into 1/4 inch pieces
- 1 pound Brussels sprouts, stems removed and quartered
- 1/4 teaspoon salt
- 1 piecrust (from above)
- 1/2 cup shredded fontina cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup crumbled goat cheese
Combine the butter, flour and salt in a food processor and pulse for 1 minute. Once the butter has been chopped, set the processor to spin and drizzle in the ice water. Blend for no more than 45 seconds. The dough should form a ball in the food processor. Remove the dough, flatten it like a disk and wrap it in plastic. Let it rest in the fridge for at least 20 minutes or up to a day.
In a 10 to 12 inch saute pan, heat the vegetable oil over medium heat. Add the chopped bacon and cook until slightly crispy. Remove from pan. Add the Brussels sprouts to the pan and season them with salt. Cook in the bacon fat and oil for 4 to 6 minutes, until golden brown and soft. Strain to remove the excess oil; otherwise the pie dough will become soggy when you add the filling. Transfer the Brussels sprouts to plate of bacon and cool in the fridge while preparing the dough.
Remove the dough from the fridge and give it a few minutes to warm up. On a dry, lightly floured surface, press your rolling pin down in the dough, rolling upward and downward. Turn the dough a quart turn and repeat the process all the way around to make a circular shape. You want to have about 2 inches of crust overhanging your pie pan. Roll the crust onto the pin and gently roll the pin across the pie pan, draping the crust into the pan. Once the crust is arranged in the pie pan, roll the pin across the ridge of the pan. This will cut off the excess crust and leave a clean edge.
In a medium bowl, combine the fontina and mozzarella cheeses. Layer half of the cheese on the crust. Top it with the bacon and Brussels sprouts. Layer on the rest of the mixed cheeses so the Brussels sprouts are completed covered. Sprinkle on the goat cheese.
Bake the pie for 45 minutes, rotating it halfway through the baking time. The pie crust will turn a golden brown color. Serve warm or at room temperature.