Cheddar and Scallion Pie Squares

Ingredients:

Crust:
½ cup whole-wheat pastry flour
½ cup vital wheat gluten, plus 2 teaspoons for rolling
¼ cup soy flour
¼ teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into ½-inch cubes
1 egg yolk
½ teaspoon cold water

Filling:
8 large eggs, lightly beaten
¾ cup heavy cream
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon hot pepper sauce (such as Tabasco®)
12 ounces sharp cheddar cheese, grated (3 cups)
4 ounces fontina cheese, grated (1 cup)
6 scallions, thinly sliced

Directions:

1.    FOR CRUST: Combine pastry flour, gluten, soy flour, salt, and butter in a food processor.  Pulse until mixture is the texture of coarse meal.  Add egg yolk and water; continue pulsing until dough begins to come together.  Turn onto a sheet of wide plastic wrap, form into a square and cover with another sheet of plastic.  Flatten to a 40- by 8- inch rectangle.  Freeze for 10 minutes.
2.    Roll dough between the plastic wrap to an 8 ½- by 12 1/2-inch rectangle (to facilitate rolling, occasionally remove plastic and dust each side with ½ teaspoon of wheat gluten).  Remove top sheet of plastic.  Invert pastry into a 9- by 13-inch buttered baking pan.  Press to fill bottom of pan.  Remove the remaining plastic.  Freeze dough for 10 minutes.
3.    Heat oven to 375ºF.  Line the dough with foil and a layer of dried beans or pie weights.  Bake 10 minutes.  Remove beans and foil.  Bake until golden brown, an additional 5 to 6 minutes.  Cool on a wire rack 10 minutes.   (May be made up to 1 day in advance)
4.    FOR FILLING: Heat oven to 350ºF.  Combine eggs, cream, salt, pepper, and hot pepper sauce in a bowl; mix well.  Stir in cheddar cheese, fontina cheese, and scallions.  Pour mixture into baked crust and smooth with spatula.
5.    Bake until filling is set and lightly browned, about 35 minutes. Remove from oven.  Cool 5 minutes, then cut into 24 squares.  Serve warm or at room temperature.

Categories:

Phase Three, Phase Four, First Course, Appetizers, Phase Three, Phase Four.