Recipe: Veggie and Cheese Savory Pie

After last night’s great herbed tart, I felt confident I could improve on the recipe for lunch. I decided to give it another try in a different size and shape, with the addition of sautéed vegetables. Our dear friend Charlie was coming for lunch, so I wanted to make something special. Of course meat is optional, as are the veggies. Use what you got.

No picture of this pie. Here's a picture of a sleeping dog named Frida.

  • 1 recipe double pie crust [2 1/2 c. flour, 1/2 tsp. salt, 1 c. butter, 1/2 c. cold water]
  • 1 c. ricotta cheese
  • 1 c. cream
  • 1 egg
  • 4 oz chèvre cheese
  • 1 c. fresh mushrooms, sliced
  • 1/2 c. onions, thinly sliced
  • 2 cloves of garlic, minced
  • 2 T. butter
  • 1 red pepper thinly sliced
  • 6 – 8 slices hard salami
  • 1/2 c. pepperoni, thinly sliced
  • 1 1/2 tsp. herb de provence
  • salt & pepper

Instructions

Make pie crust, roll dough in a rectangle large enough to line a 9×13″ rectangular pan. Pat in pan and seal edge.

Mix ricotta cheese with herbs de provence, a dash of salt and some fresh ground pepper in a bowl. Add cream and egg, beat until smooth.

Heat skillet, add 1 T. butter and heat to simmer.

Add onions, cook at medium high heat until translucent, add 1 T. butter and mushrooms.

Add some of the red pepper as mushrooms begin to cook down. (Keep some of the raw red pepper slices aside for a design on top of the pie.)

Add garlic. Remove from heat when the mushrooms are nicely browned and the onions are lightly caramelized.

Place slices of salami on the crust, one for each serving of the pie 6 or 8 usually. Crumble goat cheese over the salami. Sprinkle pepperoni on top.

Top with the sautéed vegetables, spread evenly.

Pour ricotta mixture over the top. Gently spread mixture across the top evenly. Top with slices of red pepper in a design on each or making squares.  Bake at 400 degrees for 30 minutes, or until crust is golden and cheese is browned.

 

 

Recipe: Herbed Ricotta Tart

This was the alternative to the tomato tart. Since I do not eat tomatoes, an alternative was required!

Here’s the link to the original recipe, I like this David Leibovitz guy so far, every recipe I’ve tried has turned out: http://www.davidlebovitz.com/ 2009/08/herbed-ricotta-tart/ The recipe says it’s adapted from Local Flavors: Cooking & Eating from America’s Farmers’ Markets by Deborah Madison. Okay.

  • 8 oz spring onions (I forgot these)
  • 1 T. butter
  • 1 1/2 tsp. herb de provence
  • 8 ounces ricotta cheese
  • 1 egg
  • 1/2 c. heavy cream
  • 1/2 c. half & half
  • 2 ounces spicy salami, diced
  • salt and freshly-ground pepper
  • One unbaked tart dough (see recipe, below)

Instructions

1. Slice the spring onions into 1/2-inch pieces. Melt the butter in a skillet and cook over medium heat, seasoning with a bit of salt and pepper, until tender and cooked through. When you remove it from the heat, stir in the fresh thyme and let cool to room temperature.

2. Preheat the oven to 400F (200C)

3. In a large bowl, crumble ricotta, then mix in the egg, cream, half & half, salami, and a bit more salt and pepper along with the onions.

4. Scrape the filling into the tart shell and bake until just set and slightly-browned on top, 20-30 minutes.

5. Let the tart cool briefly, then serve either warm or at room temperature. Sprinkle fresh thyme leaves over the top of the tart before serving.

Tart Dough

  • 1 1/2 c. flour
  • 4 1/2 ounces (125 g) butter, chilled, cut into cubes
  • 1/2 tsp. salt
  • 1 egg
  • 2-3 T cold water

1. Make the dough by mixing the flour and salt in a bowl. Add the butter and use your hands, or a pastry blender, to break in the butter until the mixture has a crumbly, cornmeal-like texture.

2. Mix the egg with 2 tablespoons of the water. Make a well in the center of the dry ingredients and add the beaten egg mixture, stirring the mixture until the dough holds together. If it’s not coming together easily, add the additional tablespoon of water.

3. Gather the dough into a ball and roll the dough on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking to the counter.

4. Once the dough is large enough so that it will cover the bottom of the pan and go up the sides, roll the dough around the rolling pin then unroll it over the tart pan. Press pastry firmly with your fingertips a few times, pressing in to make indentations.

Recipe: French Tomato Tart

We were generously gifted some beautiful Yakima tomatoes, so this tart was a must. I usually like this guy’s recipes, but I don’t eat tomatoes, so Shane attests it was grand, here is the original link: http://www.davidlebovitz.com/2010/05/french-tomato-tart-recipe/

Tomato Tart Filling

  • One unbaked tart crust (recipe below)
  • Dijon or whole-grain mustard
  • 2-3 large ripe tomatoes
  • 2 T. olive oil
  • salt and freshly ground pepper
  • two generous tablespoons chopped fresh herbs, such as thyme, chives, chervil, or tarragon ( I used rosemary & chives from the yard)
  • 8 ounces goat cheese, sliced into rounds
  • Optional: 1 1/2 T. honey or olive oil (I drizzled both honey and olive oil on the tart)

Tart Dough

  • 1 1/2 c. flour
  • 4 1/2 ounces butter, chilled, cut into cubes
  • 1/2 teaspoon salt
  • 1 large egg
  • 2-3 T. cold water

Instructions

1. Make the dough by mixing the flour and salt in a bowl. Add the butter and use your hands, or a pastry blender, to break in the butter until the mixture has a crumbly, cornmeal-like texture.

2. Mix the egg with 2 tablespoons of the water. Make a well in the center of the dry ingredients and add the beaten egg mixture, stirring the mixture until the dough holds together. If it’s not coming together easily, add the additional tablespoon of cold water.

3. Gather the dough into a ball and roll the dough on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking to the counter.

4. Once the dough is large enough so that it will cover the bottom of the pan and go up the sides, roll the dough around the rolling pin then unroll it over the tart pan. Press the pastry firmly with your fingertips a few times, pressing in to make indentations.

If making a freestyle tart, simply transfer the dough to a prepared baking sheet (see headnote); no need to make indentations with your fingers.

5. Preheat the oven to 425ºF (218ºC).

6. Spread an even layer of mustard over the bottom of the tart dough and let it sit a few minutes to dry out.

7. Slice the tomatoes and arrange them over the mustard in a single, even layer. Drizzle the olive oil over the top.

8. Sprinkle with some chopped fresh herbs, then arrange the slices of goat cheese on top. Add some more fresh herbs, then drizzle with some honey, if using.

(If baking a free-form tart, gather the edges when you’re done, to envelope the filling.)

9. Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned. Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler until it’s just right.

 

Apple and Sausage Pie

This recipe is a redo, and so rather than just link to the original recipe, I wanted to note the changes. This recipes comes from: http://www.pepinheights.com/apple-info/recipes/index.php/recipes_main/show/4 

  • Single crust , unbaked
  • 1/2 pound sweet sausage
  • 1 T. butter
  • 1 apple – peeled, cored, and diced
  • 2 egg yolks
  • 1 egg
  • 1 c. heavy cream
  • salt
  • 1/2 c. shredded sharp cheddar cheese

Instructions: 

Preheat oven to 350 degrees

Make single pie crust, roll out and line pie pan.

Remove the sausage from it’s casing and crumble‚ saute over medium heat‚ drain.

In a separate skillet, heat 1 T. butter and saute the apple until just softened.

Combine egg yolks and egg with cream and a pinch of salt.

Place sausage in bottom of pie. Arrange apple on top of sausage and distribute cheese evenly over apple.

Pour the egg mixture over everything.

Bake for 50-60 minutes‚ until pie is somewhat firm.

Cool for a few minutes, but serve warm.

 

Asparagus Tart

Another winner from Beatrice! This is from the book ‘Pot Pies’ from Beatrice Ojakangas.

  • Single pie crust
  • 1.5 lb. fresh asparagus, cleaned and trimmed
  • 4 oz. cream cheese
  • 3 eggs
  • 1 c. heavy cream
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 lb. prosciutto or shaved ham, shut into 1/8″ pieces (I used turkey bacon)
  • 1/3 c. fresh grated parmesan cheese

Directions:

Fit pastry into 10″ tart pan with removable bottom. Trim edges and place in freezer for 10 minutes.

Cut asparagus in 2-inch  pieces, blanche in boiling water for 2 minutes. Plunge in cold water to stop cooking. Drain.

Preheat the oven to 425 degrees.

Blend cream cheese, eggs, cream, salt and pepper until smooth.

Arrange asparagus stalks and ham (or turkey bacon) on pastry. Pour HALF the egg mixture over and bake for 15 minutes.

Add the rest of the egg mixture and bake, sprinkle with parmesan cheese.

Reduce heat to 375, and bake for 40 minutes, or until knife inserted into center comes out clean.

Cool for 15 minutes before serving.

 

Spiced Lamb Hand Pies, or Pie as it were…

I got this recipe from Bon Appetit, they usually come through with culinary some gold. this was no exception!
  • 3 tablespoons white wine vinegar (or white balsamic)
  • 3 tablespoons dried cherries and blueberries
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 small garlic clove, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon tomato paste
  • ¾ teaspoon ground cumin
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground turmeric
  • ½ pound ground lamb
  • 1 cup canned crushed tomatoes
  • ⅓ cup frozen peas
  • 2 tablespoons chopped fresh parsley
  • Double recipe pie crust
  • All-purpose flour (for surface)
  • 1 large egg, beaten to blend

Directions:

Bring vinegar to a boil in a small saucepan. Add currants; set aside.

Heat oil in a large skillet over medium-high. Cook onion, stirring occasionally, until browned and softened, about 5 minutes. Add garlic; season with salt and pepper. Cook, stirring, 1 minute. Add tomato paste, cumin, ginger, cardamom, and turmeric and cook until fragrant and sticky, about 1 minute. Add lamb and cook, breaking up with a spoon, until browned and cooked through, about 3 minutes. Stir in tomatoes, season with salt and pepper, and bring to a simmer. Stir in peas; cook until bright green, about 5 minutes. Drain reserved currants and add to lamb along with parsley. Let cool.

Place a rack in middle of oven; preheat to 350°. Working with one at a time, roll out dough on a lightly floured surface to 12” squares. Cut each into 4 squares; transfer to 2 parchment-lined baking sheets. Spoon filling onto one side of squares, leaving ½” border. Brush edges with egg and fold dough over filling. Press to seal; crimp with a fork. Cut a few vents in tops; brush with egg.

Bake until pies are golden brown, 30–35 minutes. Let cool slightly.

Note: Or, you can do it as a regular full size meat pie like I did.

Recipe Link: http://www.bonappetit.com/recipe/spiced-lamb-hand-pies

Andouille & Sweet Potato Pie

This recipe comes from the Food & Wine website. Here is the link: http://www.foodandwine.com/slideshows/savory-pies-and-tarts#!slide=17

(I simplified things a bit, I did it without pie weights or a food processor and it all seemed to work out just fine.)

  • 1 lb. sweet potatoes, pierced with a fork
  • 1 c. yellow cornmeal
  • 1 c. flour
  • 1 tsp. salt, plus more for seasoning
  • 1 stick plus 2 tablespoons unsalted butter, cubed and chilled
  • 1/4 c. plus 2 tablespoons ice water
  • 1 T. olive oil
  • 1/2 lb. andouille sausage, cut into 1-inch pieces
  • 1/2 small onion, finely chopped
  • 1 T. minced garlic
  • 1/2 T.  dried sage, crumbled
  • 1 c. heavy cream
  • Freshly ground pepper
  • 3 large egg yolks

DIrections

  1. Preheat the oven to 350°. Wrap the sweet potatoes in foil and bake for 45 minutes, until they are soft. Let the sweet potatoes cool. Meanwhile, in a food processor, combine the cornmeal and flour with the 1 teaspoon of salt. Add the chilled butter cubes and pulse until the mixture resembles coarse meal. Add the ice water and pulse until the dough comes together. Turn the dough out onto a work surface and knead until smooth.
  2. Lightly flour the work surface and roll out the dough to a 13-inch round, about 1/4 inch thick. Ease the dough into a 9-inch glass pie plate. Trim the overhang to 1 inch, then fold it under itself and crimp decoratively. Prick the bottom crust several times with a fork. Line the dough with foil and fill with pie weights. Bake for about 30 minutes, until the crust is barely set. Remove the foil and weights and bake for 10 minutes longer, until the crust is dry and very lightly browned.
  3. Meanwhile, in a large skillet, heat the olive oil. Add the andouille sausage and cook over high heat, stirring occasionally, until it is lightly browned, about 5 minutes. Add the onion, garlic and dried sage and cook until the onion is softened, about 5 minutes. Let cool slightly.
  4. Peel the sweet potatoes and transfer them to a food processor. Add the cream and puree until very smooth. Season with salt and pepper. Add the egg yolks and process until incorporated. Transfer the filling to a large bowl and stir in the andouille mixture.
  5. Scrape the filling into the crust and bake for about 45 minutes, until the custard is set. Let cool for 20 minutes, then cut the pie into wedges .

MAKE AHEAD The pie can be refrigerated overnight. Rewarm before serving.

If you like what we’re doing and want to help cover the time it take posting recipes or cost of butter, please consider becoming a patron: http://www.patreon.com/creativeclass

Masa Tart with Ricotta and Goat Cheese

This is yet another recipe from Beatrice Ojakangas cookbook ‘Pot Pies’. I think I did something wrong, because ol’Beatrice has been all winners until this one.

Masa Crust:

1 1/4 cup masa harina

1 tsp. sugar

1/2 tsp. salt

5 T. chilled, unsalted butter, diced

3-4 T. ice water

Filling:

1 cup ricotta

6 oz goat cheese

2 eggs

2 T. chopped chives

1 tsp. fresh Thyme

1/2 tsp salt

Freshly ground black pepper

Also:

Tomato salsa

Sour cream or plain yogurt

 

Directions:

For the crust, mis masa marina, sugar and salt in a bowl. Cut in butter until it resembles coarse crumbs. Sprinkle in water and mix. It will have the texture of cottage cheese.

Preheat oven to 425 degrees. Press crumbs firmly into bottom and sides of tart pan. Line with foil. Bake for 12 -15 minutes, until edges begin to brown.

For filling, whisk together filling ingredients, pour mixture into partially baked crust. Reduce heat to 350 degrees and bake the pie for 30-35 minutes or until the filling is set and a knife can be inserted and come out clean. Serve in wedges with a dollop of sour cream and salsa.

 

 

Cracker Enchilada Pie (without crackers)

 

This is another of Dave Archer’s mother’s pies, when I pulled this out of the recipe box at his house a few months back he told us how it was the most awful pie ever, that the crackers always turned black and that he and his brother untied in their disdain of this pie, so of course I have to try to make it the pie he wished it had been.

Here is my recipe adaptation:

  • 2 1/2 lbs ground beef (or beef and pork)
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 2 T. butter
  • 8 oz  tomato sauce
  • 8 oz salsa
  • 1 c. water
  • 2 T vinegar
  • 1 can creamed corn (8 oz?)
  • 1/2 c. sliced olives
  • 1 tsp. salt
  • 2 tsp. chili powder
  • 8 Corn tortilla shells
  • 3 c. shredded sharp cheddar

Directions

Melt butter add onion and garlic, when lightly browned add beef.

When cooked sprinkle flour over meat and mix.

Add corn, vinegar, water, tomato sauce and salsa. Mix.

Add olives and chili powder and salt. stir until combined. Let boil for 5 – 10 minutes.

Butter a 2 qt casserole dish, line with tortilla shells (I used 5 to cover it all).

When meat moisture has thickened a bit, spoon half of it over tortilla shells, cover with half the cheese, top with three remaining tortilla shells, add the rest of the meat mixture and top with cheese.

Bake in 350 degree oven for 45 minutes.

I served it with Sour cream and salsa.

If you like what we’re doing and want to help cover the time it take posting recipes or cost of butter, please consider becoming a patron: http://www.patreon.com/creativeclass

Savory Cottage Cheese Pie

(I have no idea how old this recipe might be as it belonged to Dave Archer’s late mother, and according to Dave she would be well into her 90s were she still alive. It appears to be cut out of a magazine or off of some packaging. I have heard many wonderful tales of her cooking from Dave. This was quite good!)

  • 1 single pie crust
  • 2 c. cottage cheese
  • 2 c. mashed potatoes, hot
  • 3/4 c. sour cream
  • 2 eggs, beaten
  • 2 – 3 T. chives
  • 1 Tsp. salt
  • 1 1/2 T. butter

 

Directions

Prepare pie crust and line pan.

Cook and mash potatoes, set aside

In a large bowl mix cottage cheese and chives, add mashed potatoes, sour cream, salt, and eggs. Beat well.

Pour into pie crust, dot with butter and bake at 350 degrees for about 1 1/2 hours. (I don’t think mine too more than an hour)

Serve hot or cold.

(We added a small dollop of sour cream to the top when serving)

 

Dave Archer's mum, it's her recipe.

If you like what we’re doing and want to help cover the time it take posting recipes or cost of butter, please consider becoming a patron: http://www.patreon.com/creativeclass