Ingredients
Method
Crust/Pastizzi Layer
- Roll the puff pastry crust into a rectangle
- Fold the right edge across the middle third of the crust, and then the left edge over both, as you might for a letter
- Repeat this process at least 3 xs at which point, your dough will have 243 layers
- Refrigerate the dough for at least 1 hour
Prepare custard
- Saute the onions until golden (not brown) and soft
- Put the cream and onions in the blender and puree
- Add the eggs and blend these into the custard
- Set aside
Preheat oven to 400º
Assembly
- Remove the crust from the refrigerator, unwrap it and place it on a silpat
- Using the rolling pin, beat te cold dough until it softens a bit. If this is a two-piece pin with a separate rolling handle, hold it by the rolling body. You don't want to break the pin
- Cut the dough into two pieces, one roughly twice as large as the other
- Put the second silpat on top and begin to roll the dough, making sure to rotate it so that it rolls out evenly
- Roll the dough into a large circle that is biug enough to fall over the edges of your pan of your pie pan. Ther is no need to make the circle perfect as you will be foldng it in
- MIx the cup of ricotta in a bowl to soften it, and then spread it onto the bottom of the crust.
- Roll the smaller pice out in a similar manner large enough to cover the bottom of the pan and the filling that will be in it
- Place the smaller crust over the cheese and crimp it around the edgers so that it looks like any other piecrist...if it were pregnant
- distribute the bacon, broccoli, and cheese over the crust
- Pour the custard over this
- Bake at 400º for 15 minutes and then reduce the head to 375º
- Cook for another 15 - 20 minutes, making sure not to overcook the crust
Notes
