How to make it

  • Pre-heat oven to 375°F
  • For the dough:
  • You can make this the traditional way by cutting the flour into the butter, but I was hungry and lazy so I put the butter, flour, and two tablespoons of water into a food processor and pulsed it until it made a dough, adding the water to make it the right consistency (you don't want it to be so dry that it crumbles apart, but it shouldn't be too wet that it sticks to your hands - if it is too wet, add a little flour and knead it into the dough). Then put the dough on a hard surface and roll it out until it covers the entire pan (I used a 9" cake pan). trim the edges if it hangs over, and flute if desired.
  • For the bechamel:
  • Don't start the bechamel too early or it will become gummy, you want it to finish up around the same time the filling finishes cooking. Start by heating the oil and garlic over medium-high heat until the garlic begins to break down. Then add the flour and whisk together, turning the heat up to high. Stir for 1-2 minutes browning the roux slightly. Then add one cup of milk and whisk quickly together until the mixture is smooth, then add the rest of the milk. Cook over high heat for 5-6 minutes or until it is thick and creamy. Add salt and pepper to taste.
  • For the filling:
  • Heat a pan and a little olive oil on medium-high heat. Then add garlic and cook until tender. Then add chopped onion and tomato. Let simmer with lid on for 20 minutes. Once the onion had become tender and slightly brown, add spices to taste and spoon the bechamel into the mixture and stir together, continuing to heat it through. Depending on how thick you want the filling, add more bechamel. I used about 3/4 of the sauce I made. Stir until thick and pour into crust. Cook for 35-50 minutes or until crust is light brown and the filling has a browned surface. Let cool and serve. Great for brunch, lunch, or dinner.

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