Chefs Marshall Paulsen & Tracy Singleton from Birchwood Cafe prepared the dish, using ingredients from Dragsmith Farm

For the crust:
1 1/3 C Swany Organic Flour
1 t kosher salt
1/3 lb Hope Creamery butter
1/3 C water

Mix until the butter pieces are small (pea-size) and add the cold water to bring the dough together. Roll out the dough into a 12 in. circular shape. Coat a 10 in. pie tin with cooking spray and place the dough inside. You may substitute with a pre-made sugarless pie crust available at your local co-op.

For the filling:
Mix: 10 free-range eggs
1 1/4 C half & half
1 t kosher salt
1 t black pepper


1 C Bullfrog Fish Farm Smoked Trout, small dice
1 C heirloom tomatoes, deseeded & small dice
1/2 C white onion, small dice & lightly sautéed
1/2 C Hidden Springs Driftless Chevre
1/2 C fresh basil, chopped

Whisk both mixes together in a metal mixing bowl. Pour the mixture into crust mix and bake at 350° for about 1 hr. Be sure to rotate and check periodically as cooking times may vary depending on the oven. Allow to rest when finished for about 15 min. and slice into 6 pieces.

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