AT A GLANCE
This pie is wonderful warm or cold, and makes a great addition to a picnic with a crisp green salad.
|01||For polenta pastry, combine flour, polenta and ½ tsp salt in a large bowl. Turn out onto a work surface, scatter butter on top and cut into flour with a pastry cutter or knife until mixture resembles coarse breadcrumbs with small lumps of butter still visible. Place vinegar in a jug with 90ml iced water, drizzle onto flour mixture and use a pastry cutter or knife to combine. Bring pastry together with the heel of your hand, pat into a disc, wrap in plastic wrap and refrigerate to rest (at least 1 hour).|
|02||Meanwhile, preheat oven to 150C. Place tomatoes in a single layer on baking trays lined with baking paper, drizzle with oil, scatter with half the thyme, season to taste and roast until almost dried out (50 minutes to 1 hour). Set aside to cool.|
|03||Roll out pastry on a lightly floured surface to a 5mm-thick, 35cm-diameter round and line a 23cm shallow pie dish. Trim edges, leaving a 2cm overhang, then gently roll edge of pastry under itself to rest on edge of pie dish to create a double-layered crust and press gently to seal. Pinch pastry edge to form a crimped crust and refrigerate to rest (30 minutes).|
|04||Preheat oven to 180C. Blind-bake pie crust until edges are light golden (10-12 minutes), then remove weights and paper, and bake until base is cooked through (10-12 minutes). Cool briefly, then layer tomatoes and feta in pastry case, seasoning between layers. Whisk milk, cream, eggs, and remaining thyme in a bowl, season to taste, then pour mixture over tomatoes and feta.|
|05||Interlace bacon on a sheet of baking paper to form a lattice pattern, transfer to top of pie (don’t worry if bacon overhangs a bit; it will shrink during cooking), place pie on a baking tray and bake until golden and set (50-55 minutes). Cool slightly before serving.|
Note If streaky bacon is unavailable, substitute long middle rashers of bacon and trim to fit.