Prep Time:
20 mins
Cook Time:
45 mins
Cool Time:
5 mins
Total Time:
1 hr 10 mins
Servings:
6
Ingredients
Directions
Preheat the oven to 375 degrees F (190 degrees C) and line a sheet pan or cookie sheet with parchment paper. Unroll pie dough on the prepared pan.
Heat vegetables in a microwave-safe bowl, with no added water, until warm, about 3 minutes. Line a platter with paper towels, and pour vegetables on the paper towels to drain thoroughly.
Slice bacon crosswise into 1/4-inch strips, or lardons. Place lardons in a nonstick skillet and cook over medium heat until brown and crispy, 3 to 5 minutes. Line a plate with paper towels; remove lardons to the plate to drain; set aside. Leave bacon fat in the skillet.
Add onion to the same skillet, and cook until softened, 3 to 5 minutes. Sprinkle flour over all, and stir 1 to 2 minutes, making sure all the flour is moistened by the bacon fat. Gradually stir in cream, stirring constantly, until bubbly, 3 to 5 minutes.
Crumble Boursin into sauce and stir until melted, 1 to 2 minutes. Remove from heat and allow to cool, 3 to 5 minutes; sauce will be thick. Season with salt and pepper.
Stir drained vegetables into sauce until well mixed; pour onto pie crust and spread to within 2 inches of crust edges. Fold up the edge over the vegetables; dampen fingers to pinch dough into little pleats. Brush dough with egg wash.
Bake in the center of the preheated oven, until crust is golden brown, 35 to 40 minutes.
Remove from the oven; scatter lardons over the top. Cool on a wire rack for about 5 minutes. Cut into 6 pieces, and serve warm.
Cook’s Note
If you prefer softer vegetables, cover the dish with plastic wrap and cook 5 minutes, on High power.
Nutrition Facts (per serving)
| 574 | Calories |
| 35g | Fat |
| 54g | Carbs |
| 11g | Protein |
