Chapter 6
Dinner Pies
Say goodbye to plain, old, uninspired chicken pot pie and say hello to a new generation of upscale, show-stopping, gourmet creations! In this chapter, you’ll find hearty steak pie flavored with black truffle, lobster topped with puff pastry in a creamy sauce, and savory tarts filled with roasted peppers and tangy goat cheese. And these are just a few of the many flavor combinations that are sure to impress. With pies this good, there is no way your dinner will be boring!
Herbed Chicken Pie
Don’t let the title of this recipe fool you, this is not grandma’s chicken pot pie. For starters, this pie has a thicker filling made without milk or cream. With less liquid in the filling there is more room for tender, juicy chicken. This pie is also made with fresh aromatic herbs for the best possible flavor. Slice for slice, this hearty pie is a sophisticated take on the plain old pot pie.
SERVES 8
4 tablespoons butter
1 medium onion, finely chopped
1 rib celery, finely chopped
1 green bell pepper, finely chopped
1 pint button mushrooms, sliced
¼ cup fresh parsley leaves, chopped
2 teaspoons fresh thyme, chopped
1 teaspoon fresh sage, chopped
1 teaspoon fresh rosemary, chopped
½ cup all-purpose flour
½ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon fresh-ground cracked black pepper
1 cup chicken stock
3 cups shredded roast chicken
1 Mealy Pie Crust (see Chapter 1), unbaked
1 egg, beaten
1 Flaky Pie Crust (see Chapter 1), unbaked
Preheat the oven to 425°F.
In a large skillet over medium heat, add the butter. Once it foams, add the onion, celery, bell pepper, and mushrooms. Cook, stirring constantly, until the vegetables are softened, about 8 minutes.
Stir in the parsley, thyme, sage, and rosemary and cook until the herbs are wilted and fragrant, about 2 minutes.
Sprinkle the flour over the vegetable mixture and cook until the flour is golden brown, about 6–8 minutes.
Add the cayenne pepper, salt, and pepper, then reduce the heat to low and whisk in the chicken stock. Cook, whisking constantly, until the mixture thickens and just begins to boil.
Turn off the heat and stir in the shredded chicken. Allow to cool slightly.
Spread the chicken filling into the Mealy Pie Crust. Brush the edge of the crust with the beaten egg. Top with the Flaky Pie Crust and trim the dough to 1” of the pan’s edge. Tuck edge of the Flaky Pie Crust under the edge of the Mealy Pie Crust. Crimp the dough using your fingers or a fork. Brush the entire top crust with the beaten egg, and cut 4 slits into the crust to allow steam to vent.
Bake for 12 minutes, then reduce the oven to 350°F and bake for 30–40 more minutes, or until the pie is golden brown and bubbling. Let rest 20 minutes before serving.
Apple, Brie, and Bacon Tart
This tart may seem unusual, but it’s an upscale take on a traditional cheese plate. Often, Brie and other semisoft cheeses are served with slices of crisp Granny Smiths, buttery crackers, and salty cured meats. In this tart, the meat is crisp bacon, the crackers are flaky puff pastry, and along with fresh apple there is a layer of apple butter to provide a sweet finish.
SERVES 8
1 recipe Blitz Puff Pastry (see Chapter 1)
1 egg, beaten
6 strips thick-cut bacon, chopped
¼ cup apple butter
6 ounces Brie cheese, cut into ¼” slices
2 Granny Smith apples, cored, and sliced ¼” thick
2 tablespoons fresh-grated Parmesan cheese
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Roll the Blitz Puff Pastry out to ½” thick and trim into a 12” square. Place the pastry on the prepared baking sheet. Brush the beaten egg along the edge of the pastry, about a ½” border, and fold the edges of the pastry in, making a ½” lip around the edge of the pastry. Using a fork, dock the center of the pastry. Cover with plastic and chill for 30 minutes.
In a medium skillet over medium heat, cook the bacon until it just begins to brown. Remove from the pan and drain well.
Spread the apple butter over the center of the puff pastry. Arrange the Brie cheese, apples, and bacon over the apple butter and dust the top with Parmesan.
Bake for 30–40 minutes, or until the pastry is golden and the apples are tender. Cool for 5 minutes before serving.
Tomato, Basil, and Mozzarella Tart
If you enjoy the fresh flavors of a caprese salad, you will love this tart. Its beauty is found in its simplicity. When you are working with vine-ripe tomatoes, fresh-made mozzarella, and vibrant green basil, the only adornment this not-so-humble pie requires is a golden-brown Parmesan pastry crust, a little olive oil, and some fresh-ground cracked black pepper.
SERVES 8
1 Parmesan Pastry Crust (see Chapter 1) in a 9” tart pan, unbaked
1 egg, beaten
8 ounces fresh mozzarella, sliced ¼” thick
4 ripe Roma tomatoes, sliced ¼” thick
8 fresh basil leaves
3 tablespoons extra-virgin olive oil
½ teaspoon sea salt
½ teaspoon fresh-ground cracked black pepper
Preheat the oven to 350°F.
Line the Parmesan Pastry Crust with parchment paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 12 minutes, then remove the paper and weights, brush the inside of the part crust lightly with beaten egg, and bake for an additional 12–15 minutes, or until the crust is golden brown all over. Remove from the oven and cool to room temperature.
Layer the sliced cheese alternately with the sliced tomatoes into the bottom of the tart. Tear the basil leaves and sprinkle them over the top of the tart. Drizzle the olive oil over the cheese and tomatoes, then season with salt and pepper. Serve at room temperature.
Goat Cheese and Roasted Red Pepper Tart
The fresh goat cheese used in this recipe has a slightly tangy flavor that is enhanced by the addition of the slightly charred flavor of roasted peppers. If you prefer, you can roast your own peppers. Place the peppers on the grill over medium heat and turn every few minutes until they are uniformly charred. Next, place the charred peppers in a covered bowl for ten minutes before rubbing off the blackened skin.
SERVES 8
6 ounces goat cheese
2 ounces cream cheese, room temperature
1 clove garlic, finely minced
¼ teaspoon fresh thyme, chopped
¼ teaspoon oregano
½ teaspoon salt
1 cup frozen spinach, thawed and drained
3 roasted red peppers packed in water, drained
1 (12”) All-Butter Pie Crust (see Chapter 1), chilled
1 egg, beaten
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a large bowl, beat together the goat cheese, cream cheese, garlic, thyme, oregano, and salt until smooth. Fold in the spinach then cover and chill until ready to bake.
Slice the roasted peppers into 1” pieces. Set aside.
Place the pastry on the prepared baking sheet. Brush the beaten egg ½” around the edge of the pastry, then fold over to form a border. Spread the cheese mixture into the center of the tart, then arrange the red pepper slices on the top.
Bake for 10 minutes, then reduce the heat to 350°F and bake for an additional 30–40 minutes, or until the pastry is golden brown and the cheese is bubbling and starting to brown. Serve warm.
Onion Tart
This Onion Tart is simple but elegant. The tender onions and smoky bacon found in this recipe make this dish delicious for brunch, lunch, or dinner. If you can find sweet Vidalia onions in the market, try using them in this recipe; they are milder than white or yellow onions and have a subtle bite.
SERVES 8
1 recipe Blitz Puff Pastry (see Chapter 1)
3 medium onions, diced
1 cup chicken stock
8 strips bacon, chopped
3 tablespoons heavy cream
½ teaspoon salt
½ teaspoon fresh-ground cracked pepper
Preheat the oven to 350°F.
Roll out the Blitz Puff Pastry to an ⅛” thick 12” circle, turning the dough often to make sure it does not stick. Dust the surface with additional flour, if needed.
Fold the dough in half and place it into a 10” tart pan. Unfold and carefully push the dough into the pan, making sure not to pull or stretch the dough. Press the dough against the edge of the tart pan to trim. Use a fork and dock the bottom and sides of the dough well. Cover with plastic and place in the refrigerator to chill.
Heat a medium skillet over medium-high heat. Add the onions and chicken stock and cook until the onions are soft and the liquid has reduced, about 30 minutes. Drain off any excess liquid, then transfer the onions to a bowl and allow to cool.
In the same skillet, over medium heat, cook the bacon until crisp and the fat has rendered. Drain the excess fat.
Combine the cooked bacon with the onions. Stir in the cream and add the salt and pepper.
Pour the mixture into the crust and place the tart pan on a baking sheet. Bake in the lower third of the oven for 30–40 minutes, or until golden brown and the crust is set. Cool slightly before serving.
Sharp Cheddar and Mushroom Tart
When the intense, robust, hearty flavor profile of the dry wild mushrooms is merged with the sharp, clean taste of Cheddar cheese, the result is this beautiful pie that will have your guests going back for seconds. Once the dry mushrooms are reconstituted in hot water, you have not only the mushrooms but a mushroom broth that adds another layer of rich flavor.
SERVES 8
1 Parmesan Pastry Crust (see Chapter 1)
¼ ounce dry wild mushrooms
½ cup boiling water
2 tablespoons butter
1 medium onion, diced
1 pound button mushrooms, sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 egg yolks
½ teaspoon salt
¼ teaspoon fresh-ground cracked black pepper
½ teaspoon smoked paprika
4 ounces extra-sharp Cheddar cheese, shredded
Preheat the oven to 350°F.
Line the Parmesan Pastry Crust with parchment paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 12 minutes, then remove the paper and weights and bake for an additional 10–15 minutes, or until the crust is golden brown all over. Remove from the oven and set aside to cool. Leave the oven on.
Combine the dry mushrooms with the water. Let stand for 10 minutes, or until rehydrated. Drain the mushrooms, reserving the liquid, and chop well.
In a large skillet over medium heat, add the butter. Once the butter begins to foam, add the onions and cook until softened, about 5 minutes. Add the sliced mushrooms and cook until tender, about 5 minutes. Add the garlic and rehydrated mushrooms and cook until fragrant, about 30 seconds. Add the flour to the mushrooms and cook for 1 minute.
Stir in ½ cup of the reserved mushroom liquid with the lemon juice and cook, stirring constantly, until thickened, about 5 minutes. Reduce the heat to low.
Whisk together ¼ cup of the reserved mushroom liquid with the egg yolks. Whisk the mixture into the mushrooms. Increase the heat to medium and cook until the liquid coats the back of a spoon, about 3 minutes. Stir in the salt, pepper, and paprika.
Pour the mushroom mixture into the prepared pastry crust, then spread the Cheddar over the top.
Bake for 12–15 minutes, or until the cheese is melted and starting to bubble. Cool for 10 minutes before serving.
Apple and Brie Tart with Bacon Crumble
Want to impress with something completely unexpected yet wholly delicious? The unique topping on this not-so-humble pie features finely ground bacon, which gives this sweet tart a salty, savory finish. The flavors in this tart are similar to those found on a traditional cheese platter, only better! Serve this as a main dish at brunch or with a crisp salad for dinner.
SERVES 8
1 (10”) Parmesan Pastry Crust (see Chapter 1)
1 tablespoon whole-grain mustard
8 ounces Brie cheese, sliced into ¼” thick slices
1 Fuji apple, cored and thinly sliced
3 strips thick-cut bacon, cooked crisp
⅓ cup all-purpose flour
⅓ cup packed light brown sugar
3 tablespoons butter, cubed and chilled
2 tablespoons honey
Preheat the oven to 350°F.
Line the Parmesan Pastry Crust with parchment paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 12 minutes, then remove the paper and weights, brush the inside of the part crust lightly with beaten egg, and bake for an additional 12–15 minutes, or until the crust is golden brown all over. Remove from the oven and cool to room temperature. Increase the oven to 400°F.
With a pastry brush, spread the mustard into the pastry crust. Layer the Brie evenly in the bottom of the crust, then layer the apples over the top.
In a food processor or blender, place the bacon strips and process until very finely ground.
Combine the ground bacon with the flour and sugar and mix well. Using your fingers, rub in the butter until the mixture resembles coarse sand.
Heat the broiler. Spread the crumble evenly over the top of the tart. Broil about 5” from the heating element for 2–3 minutes, or until the bacon is crisp and brown and the cheese has begun to melt. Remove the tart from the oven and cool for 5 minutes before drizzling the honey over the top. Serve immediately.
Sun-dried Tomato, Pesto, and Mozzarella Tart
Sun-dried tomatoes have a sweet yet tangy flavor and a pretty deep-red color that makes this tart particularly eye catching when it is fresh from the oven. The bubbling, golden-brown cheese is strewn with bits of sundried tomato and pesto for a look and flavor that is distinctively Italian—and thoroughly high class.
SERVES 8
1 (12”) Parmesan Pastry Crust (see Chapter 1), chilled
1 egg, beaten
4 ounces fresh mozzarella, sliced ¼” thick
½ cup sun-dried tomatoes, thinly sliced
¼ cup fresh-grated Parmesan cheese
¼ cup prepared pesto sauce
¼ teaspoon salt
¼ teaspoon fresh-ground cracked pepper
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Place the pastry on the prepared baking sheet. Brush the beaten egg ½” around the edge of the pastry then fold over to form a border. Cover and chill for 30 minutes.
Arrange the mozzarella slices over the pastry. Place the sun-dried tomato strips and Parmesan cheese over the mozzarella. Drizzle the pesto over the top, then season with the salt and pepper.
Bake for 10 minutes, then reduce the heat to 350°F and bake for an additional 30–40 minutes, or until the pastry is golden brown and the cheese is bubbling and starting to brown. Serve warm.
Butternut Squash and Kale Pie
The slightly bitter flavor of the green, leafy kale found in this gorgeous pie is balanced by the sweet flavor of roasted butternut squash. Aside from tasting amazing, this layered pie is also beautiful on the plate; its alternating layers of dusky orange and green are a welcome addition to any fall or winter feast!
SERVES 8
1 (9”) Pepper Jack Pastry Crust (see Chapter 1), unbaked
1 tablespoon olive oil
1 medium butternut squash, peeled and chopped (about 3 cups)
1 tablespoon butter
1 medium onion, diced
2 cloves garlic, minced
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon thyme
¼ teaspoon crushed red pepper flakes
1 pound kale leaves, roughly chopped
¼ cup water
¼ cup shredded Parmesan cheese
Preheat the oven to 375°F. Line the pie crust with parchment paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 10–12 minutes, then remove the paper and weights and bake for an additional 10–12 minutes, or until the crust is golden brown all over. Remove from the oven and set aside to cool. Increase the oven temperature to 450°F.
In a large bowl, combine the oil and butternut squash. Toss to coat, then spread the squash in an even layer on a parchment-lined baking sheet. Roast for 1 hour, or until very tender and caramelized. Remove from the oven to cool to room temperature. Reduce the oven temperature to 350°F.
In a large skillet, melt the butter over medium heat. Once it foams, add the onion and cook until tender, about 5 minutes. Add the garlic, paprika, salt, thyme, and crushed red pepper and cook for 1 minute, or until fragrant.
Add the kale and water and stir to coat the kale. Cook until the kale is tender and wilted, about 6–8 minutes. Once wilted, remove the pan from the heat and allow to cool to room temperature.
To assemble the pie, spread half the roasted squash on the bottom of the pastry crust. Next, add the kale mixture and then top with the remaining squash. Sprinkle the cheese evenly over the top.
Bake for 30–35 minutes, or until the filling is hot and the cheese is melted. Cool for 10 minutes before serving.
Herb, Fennel, and Cheese Pie
Fresh dill, tangy cheese, and sweet fennel combine to create a surprisingly powerful filling for this decadent pie. The flavor of fennel is similar to that of anise seed, but when it is cooked the flavor mellows and becomes slightly sweet. This sweetness helps to temper the tang of the salty, fresh feta cheese.
SERVES 8
1 (9”) All-Butter Pie Crust (see Chapter 1), unbaked
3 tablespoons butter
1 medium fennel bulb, chopped
1 medium onion, finely chopped
½ teaspoon salt
2 cups ricotta cheese
1 cup crumbled feta cheese
3 eggs, beaten
2 tablespoons all-purpose flour
¼ cup chopped fresh dill
¼ teaspoon black pepper
Preheat the oven to 375°F. Line the pie crust with parchment paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 10–12 minutes, then remove the paper and weights and bake for an additional 10–12 minutes, or until the crust is golden brown all over. Remove from the oven and set aside to cool. Leave the oven on.
In a medium skillet over medium heat, add the butter. Once it foams, add the chopped fennel, onions, and salt. Cook, stirring frequently, until tender, about 10 minutes.
Transfer to a large bowl and stir in ricotta, feta, eggs, flour, dill, and pepper. Stir until the mixture is well combined.
Spread the cheese mixture into the pastry crust. Bake for 30–40 minutes, or until the filling is set and starting to brown lightly on the top. Cool for 20 minutes at room temperature before serving.
New England Clam and Potato Pie
Clam and potato chowder is a classic comfort-food dish. In fact, the only thing that can make a bowl of chowder more comforting is to bake it in a buttery pastry crust. This upscale pie is filling, loaded with clams and tender potatoes, and is a fun twist on a plain bowl of soup. Serve this up in the fall and winter to ward off the cold with style and sophistication.
SERVES 8
\3 medium russet potatoes, peeled and cut into 1” pieces
2 cups clam juice
6 strips thick-cut bacon, roughly chopped
1 medium onion, peeled and finely chopped
1 carrot, peeled and finely chopped
1 rib celery, finely chopped
1 bay leaf
1 clove garlic, minced
1 teaspoon thyme
¼ teaspoon cayenne pepper
2 tablespoons flour
3 cups shucked clams, roughly chopped
¼ teaspoon salt
¼ teaspoon freshly ground cracked black pepper
1 (9”) Mealy Pie Crust (see Chapter 1)
3 tablespoons chilled butter, cut into small pieces
1 egg, beaten
1 recipe All-Butter Pie Crust (see Chapter 1)
In a large pot over medium-high heat, add the potatoes and clam juice. Boil until fork tender, about 10–15 minutes. Drain well, then return to the pot and lightly mash with a fork. Set aside.
In a medium skillet over medium-low heat, add the bacon and cook until very crisp, about 8–10 minutes. Transfer bacon to a paper towel–lined plate to drain.
Add onions, carrots, celery, and bay leaf to the rendered bacon fat and cook until the vegetables are softened and just starting to color, about 15–18 minutes.
Add the garlic, thyme, and cayenne pepper and cook for 1 minute, or until fragrant. Remove from the heat to cool slightly and remove the bay leaf.
In a large bowl, combine the potatoes, bacon mixture, flour, clams, salt, and pepper. Mix until well combined.
Preheat oven to 400°F.
Spread the clam filling into the Mealy Pie Crust and dot the top with the butter. Brush the edge with the beaten egg, then top with the All-Butter Pie Crust and trim the dough to within 1” of the pan’s edge. Tuck the edge of the All-Butter Pie Crust under the edge of the Mealy Pie Crust. Crimp the dough using your fingers or a fork. Brush the entire top crust with the beaten egg and cut a little hole in the center of the pie to allow steam to vent.
Bake for 50–55 minutes, or until golden brown. Allow to rest for 20 minutes before serving.
Seared Ahi Tuna and Wasabi Crème Tartlets
Ahi tuna is a sushi bar favorite—and for good reason. It has a clean, meaty flavor, it is easy to prepare, and it dazzles diners with its beautiful ruby-red coloring. In this tart, slices of perfectly seared ahi tuna are drizzled with a tangy wasabi crème and served in a buttery tart shell.
SERVES
2 recipes All-Butter Pie Crust (see Chapter 1)
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
1 tablespoon minced pickled ginger, plus more for garnish
1 clove garlic, minced
1 green onion thinly sliced, plus more for garnish
1 teaspoon lime juice
2 (8-ounce) ahi tuna steaks, 1” thick
2 tablespoons prepared wasabi
½ cup sour cream
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Roll the All-Butter Pie Crust out to ¼” thick and trim to fit into 8 (4”) tart pans. Place the pastry into the pans, making sure not to stretch the dough, and dock with a fork. Line the tart with parchment paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 12 minutes, then remove the paper and weights and bake for an additional 10–15 minutes, or until the crusts are golden brown all over. Remove from the oven and set aside to cool.
In a large freezer bag, combine the sesame oil, soy sauce, pickled ginger, garlic, green onion, and lime juice. Add the tuna steaks and turn to coat. Close the bag, pressing out the air, and refrigerate for 1 hour.
In a small bowl, whisk together the wasabi and sour cream until smooth. Cover and refrigerate until ready to serve.
Heat a nonstick skillet over medium-high to high heat. When the pan is hot, spray lightly with nonstick cooking spray. Remove the tuna steaks from the marinade and sear them for 1–2 minutes per side, depending on your preferred level of doneness. Remove from pan and slice into ¼” thick slices.
Arrange the sliced tuna in the prepared tart shells. Drizzle with the wasabi cream and garnish with green onions and pickled ginger. Serve immediately.
Smoked Salmon and Dill Tartlets
With its mild smoky flavor and a gorgeous fiery-orange color, smoked salmon is a true delicacy. This tart uses cold smoked salmon, which has a delicate flavor and texture that blends well with the creamy mixture of cream cheese, sour cream, fresh dill, and lemon juice that works as the pie’s base. These tarts make a lovely light meal or a hearty appetizer.
SERVES 8
2 recipes Parmesan Pastry Crust (see Chapter 1)
½ cup cream cheese
½ cup sour cream
½ teaspoon salt
½ teaspoon fresh-ground cracked black pepper
1 teaspoon lemon zest
2 tablespoons fresh dill, chopped
16 ounces cold smoked salmon
Fresh lemon juice, for garnish
Preheat the oven to 350°F.
Roll out the Parmesan Pastry Crust until it is ⅛” thick. Cut the pastry into 8 pieces. Line 8 (4”) tart pans with the dough, pressing the dough against the rim of the pan to trim. Line the pastry with parchment paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 8–10 minutes, then remove the paper and weights and bake for an additional 10–12 minutes, or until the tart shells are golden brown all over.
In a medium bowl, cream together the cream cheese, sour cream, salt, pepper, lemon zest, and dill. Beat until smooth and well combined. Divide the dill mixture evenly between the pastry crusts and spread to form an even layer.
Cut the smoked salmon into 1” pieces, then divide evenly between the tarts in an even layer. Squeeze fresh lemon juice over each tart to garnish. Serve cold or at room temperature.
Mushroom and Goat Cheese Tart
This tart is topped with what the French call a duxelles, a mixture of mushrooms and either onions or shallots that is cooked in butter until soft. This recipe uses this typical stuffing as the filling for this tasty tart. Under the duxelles, there is a layer of goat cheese that melts slightly under the warm mushroom mixture, making this dish even more creamy and irresistible.
SERVES 8
1 Parmesan Pastry Crust (see Chapter 1), unbaked
2 tablespoons butter
1 medium onion, diced
1 pound button mushrooms, cut into ½” pieces
½ teaspoon salt
2 cloves garlic, minced
2 tablespoons all-purpose flour
¼ cup chicken or vegetable stock
1 tablespoon heavy cream
¼ teaspoon thyme
4 ounces soft goat cheese
Preheat the oven to 425°F.
Line the Parmesan Pastry Crust with parchment paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 12 minutes, then remove the paper and weights and bake for an additional 12–15 minutes, or until the crust is golden brown. Remove from the oven and set aside to cool.
In a large skillet over medium heat, add the butter. Once the butter begins to foam, add the onions and cook until softened, about 5 minutes.
Add the sliced mushrooms and salt and cook until tender, about 5 minutes.
Add the garlic and cook until fragrant, about 30 seconds.
Add the flour to the mushrooms and cook for 1 minute. Stir in the stock, heavy cream, and thyme and cook, stirring constantly, until thickened, about 5 minutes.
Carefully spread the goat cheese into the bottom of the prepared crust. Spoon the mushroom mixture evenly over the top while still hot. Serve immediately.
Caramelized Onion, Potato, and Pancetta Tart
It is easy to imagine a slice of this tart served at a bustling sidewalk bistro. The star of this tart is pancetta, the Italian form of bacon which is cured but not smoked. Pancetta has a cleaner pork flavor and does not overpower the other flavors. In this dish, the pancetta is combined with tender potatoes, sweet caramelized onions, and creamy Gruyère cheese to create a layered tart that has as much visual appeal as it has delicious flavor.
SERVES 8
1 medium red onion, thinly sliced
1 teaspoon sugar
1 russet potato, peeled and thinly sliced
4 ounces pancetta, chopped
1 Parmesan Pastry Crust (see Chapter 1)
1 cup shredded Gruyère cheese
1 egg
½ cup heavy cream
⅛ teaspoon fresh-grated nutmeg
¼ teaspoon salt
½ teaspoon fresh-ground black pepper
In a heavy skillet heat olive oil over medium-low heat, then add the sliced onions and sugar. Cook for 45 minutes to 1 hour, or until the onions are deeply golden brown. Stir the onions often to prevent burning, and add a little water if the pan becomes dry or the onions start to stick. Once caramelized, remove the pan from the heat and cool the mixture completely to room temperature.
In a medium pot, add the sliced potatoes and enough water to just cover the slices. Bring the mixture to a boil and cook until the potatoes are just tender, about 5 minutes. Drain the potatoes well.
In a small skillet over medium heat, add the pancetta. Cook it until it is very crisp, about 6–8 minutes. Transfer the pancetta to a paper towel–lined plate to drain.
Preheat the oven to 375°F.
To assemble the tart, begin by spreading ½ the caramelized onions on the bottom of the pastry. Next, sprinkle ½ the pancetta, ⅓ of the Gruyère, and top with ½ the potato slices. Repeat this process, then top the tart with the remaining Gruyère.
In a small bowl, beat together the egg, cream, nutmeg, salt, and pepper. Pour this over the filling.
Bake for 40–50 minutes, or until the filling is just set in the center and the top is golden brown. Cool for 10 minutes before serving.
Polenta Pie with Italian Sausage and Roasted Peppers
Polenta is an incredibly versatile dish. It can be cooked soft, where it has a creamy texture like southern grits, or it can be cooked firm and either baked or grilled. In this savory dish, the polenta serves as the crust for a filling made of spicy Italian sausage, fire-roasted tomatoes, and mozzarella cheese that makes this pie more than posh.
SERVES 8
1 tablespoon olive oil
1 medium onion, finely diced
2 cloves garlic, minced
3 cups low-sodium chicken or vegetable broth
8 tablespoons butter
1½ cups quick-cooking polenta
6 ounces fresh bulk Italian sausage
1 (14-ounce) can fire-roasted crushed tomatoes, drained
½ teaspoon ground fennel
½ teaspoon oregano
¼ teaspoon crushed red pepper
6 ounces fresh mozzarella, cut into ¼” thick slices
¼ cup shredded Parmesan cheese
In a medium pot over medium heat, add the olive oil. Once it ripples and shimmers, add the onions and cook until they soften, about 5 minutes.
Add the garlic and cook until fragrant, about 30 seconds.
Add the broth and 3 tablespoons of the butter and bring the mixture to a simmer. Slowly whisk in the polenta and cook until very thick, about 5 minutes.
Pour the polenta into a shallow dish that has been sprayed with nonstick cooking spray. Refrigerate, covered, for 30 minutes, or up to 2 days.
In a medium skillet over medium heat, add the remaining butter. Once it starts to foam, add the Italian sausage and cook, stirring constantly, until the sausage is browned.
Add the crushed tomatoes, fennel, oregano, and crushed red pepper. Cook until the mixture comes to a simmer. Remove the pan from the heat and allow to cool slightly.
Preheat the oven to 375°F.
Slice the polenta into ¼” thick slices and line a 9” pie plate with ½ of the slices, overlapping them slightly so the bottom of the plate is completely covered. Spread the Italian sausage mixture over the polenta, top with the mozzarella slices, then cover with the remaining slices of polenta. Sprinkle the Parmesan cheese over the top.
Bake for 20–30 minutes, or until the filling is bubbling and the cheese on top has browned. Cool for 10 minutes before serving.
Spinach and Artichoke Tart
Spinach and artichoke are a popular dip combination; after all, who can resist the nutty flavor of artichokes when mixed with mild spinach in a bubbling hot cheese sauce? Now that same enticing flavor combination makes a guest appearance at your dinner table. If you like, you can turn this tart into bite-sized servings for a cocktail party. Just prepare the tarts in a mini muffin tin rather than a larger tart pan.
SERVES 8
1 Parmesan Pastry Crust, unbaked (see Chapter 1)
2 tablespoons butter
½ medium onion, finely chopped
1 clove garlic, minced
½ teaspoon oregano
¼ teaspoon ground fennel
¼ teaspoon crushed red pepper
¼ teaspoon salt
4 ounces cream cheese, softened
5 ounces frozen artichoke hearts, thawed and chopped
5 ounces frozen chopped spinach, thawed and squeezed dry
1 cup mozzarella, shredded
½ cup smoked provolone, shredded
¼ cup Parmesan, shredded
Preheat the oven to 425°F.
Line the Parmesan Pastry Crust with parchment paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 12 minutes, then remove the paper and weights and bake for an additional 12–15 minutes, or until the crust is golden brown. Remove from the oven and set aside to cool. Leave the oven on.
In a medium skillet over medium heat, add the butter. Once it foams, add the onion and cook until just softened, about 3 minutes.
Add the garlic, oregano, fennel, crushed red pepper, and salt and cook until fragrant, about 1 minute. Remove the pan from the heat and allow to cool.
In a large bowl, combine the cream cheese, artichokes, spinach, mozzarella, provolone, and Parmesan cheese. Mix well, then stir in the onion mixture.
Spread the spinach mixture into the prepared crust. Bake for 10–15 minutes, or until the filling is hot and just starting to bubble. Cool for 10 minutes before serving.
Shredded Beef Hand Pies with Spiced Cheese Sauce
Slow-cooked short ribs produce a tender, buttery meat that is traditionally a perfect addition to pasta or salad dishes. This recipe takes a backyard favorite and bakes it into a delectable little pie. Here, short ribs are slow cooked with Latin spices and shredded, and on the side there is a spicy pepper jack cheese sauce for your dipping pleasure.
SERVES 8
2 teaspoons vegetable oil
2 pounds bone-in beef short ribs
1 tablespoon kosher salt
2 teaspoons fresh-ground cracked black pepper
4 strips thick-cut smoked bacon, cut in ½
1 medium onion, peeled and quartered
4 cloves garlic, crushed
½ cup diced tomatoes
½ cup fresh cilantro
1 bay leaf
1 cinnamon stick
1 tablespoon cumin
1 tablespoon smoked paprika
1 tablespoon chili powder
2 teaspoons coriander
2 teaspoons kosher salt
2 cups beef stock
1½ cups pepper jack cheese, shredded
2 recipes Flaky Pie Crust (see Chapter 1), not pressed into pie pans
1 egg, beaten
2 tablespoons butter
¼ onion, minced
½ jalapeño, finely diced
¼ teaspoon smoked paprika
3 tablespoons all-purpose flour
¾ cup whole milk
½ teaspoon salt
In a medium skillet over medium-high heat, add the oil. While the oil heats, season all sides of the ribs with salt and pepper.
Once the oil ripples and shimmers in the pan, add the ribs and cook until darkly browned on all sides, about 3–5 minutes per side.
While the ribs brown, in a slow cooker, add the bacon, onion, garlic, tomato, cilantro, bay leaf, cinnamon, cumin, paprika, chili powder, coriander, and salt.
Top with the ribs and add enough beef stock to just cover the ribs. Add water, if needed. Cook on low for 8 hours, then turn off the slow cooker and cool for 1 hour in the liquid before transferring to a container to cool completely. Once cool, shred the meat and mix with 1 cup of the pepper jack cheese.
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Cut the pastry into 16 (4”) rounds or squares. Place a heaping tablespoon of the filling into the pastry, then brush the edges of the pastry with beaten egg. Place a second piece of dough over the top and pinch or crimp the edges with a fork to seal. Place the pies on the prepared baking sheet and chill for 1 hour.
Brush the tops of the pies with beaten egg, then cut a tiny slit into the top of each pie to vent steam. Bake for 10 minutes, then reduce the heat to 350°F and bake for 20–25 minutes more, or until the pastry is golden brown all over. Remove from the oven and allow to cool while you prepare the cheese sauce.
In a medium saucepan over medium heat, add the butter. Once it foams, add the onion, jalapeño, and paprika. Cook until the onion and jalapeño are softened, about 2 minutes.
Sprinkle the flour over the butter mixture and cook for 2–3 minutes, or until the flour is just starting to turn a light golden color. Reduce the heat to low and slowly whisk in the milk. Once all the milk is added, increase the heat to medium again and whisk until the mixture comes to a boil and thickens, about 8 minutes. Season with the salt.
Turn off the heat and add the remainder of the pepper jack cheese. Stir until thoroughly melted.
Serve the pies while they are still warm with the sauce drizzled over the top.
Creamy Prosciutto and Leek Pie
Prosciutto, an Italian dry-cured ham, has a delicate and slightly salty flavor, which is similar to bacon but without the smoke. Leeks, a cousin of the onion, also have a delicate, mild flavor. The prosciutto and leeks give this tart a delicate and refined flavor that complements the subtle nuttiness of the Gruyère cheese. Warm slices of this pie make an elegant addition to any meal.
SERVES 8
4 ounces prosciutto, chopped
2 tablespoons butter
2 leeks, white part only, cleaned and chopped
1 (9”) Parmesan Pastry Crust (see Chapter 1), unbaked
2 eggs
3 ounces cream cheese
1 cup cream, room temperature
Pinch fresh-grated nutmeg
½ teaspoon salt
½ teaspoon fresh-ground cracked pepper
1 cup Gruyère cheese, grated
In a medium skillet over medium heat, add the chopped prosciutto. Sauté, stirring often, until crisp, about 8–10 minutes.
Transfer the prosciutto to a paper towel–lined plate to drain. Using the same pan, melt the butter until it foams. Add the leeks and sauté until softened, about 5 minutes. Remove from the heat and allow to cool.
Preheat the oven to 375°F. Line the pie crust with parchment paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 12 minutes, then remove the paper and weights and bake for an additional 10 minutes, or until the crust is golden brown all over. Remove from the oven and set aside to cool.
In a medium bowl, whisk together the eggs and cream cheese until smooth.
Stir in the cream, nutmeg, salt, and pepper and whisk until well combined.
Spread the leeks, prosciutto, and Gruyère evenly on the bottom of the crust. Carefully pour the egg mixture over the top.
Bake for 30–40 minutes, or until the filling is set and starting to brown lightly on the top. Cool for 20 minutes before serving.
Steak and Black Truffle Pie
Black truffles are renowned the world over for their superior flavor and aroma. However, they are very expensive and are not always available fresh, even in gourmet markets. In this pie, the flavor of black truffles comes from black truffle salt and black truffle butter. Both have the same earthy flavor as actual black truffles, but are readily available in most gourmet stores—and they are much more affordable.
SERVES 8
2 pounds chuck roast, cut into 1” cubes
1 teaspoon black truffle salt
1 teaspoon fresh-ground cracked pepper
½ cup all-purpose flour
4 tablespoons vegetable oil, divided
3 cups beef stock
1 cup water
2 carrots, peeled and cut into ½” pieces
4 tablespoons butter
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon fresh thyme, chopped
⅓ cup all-purpose flour
2 tablespoons black truffle butter
1 Flaky Pie Crust (see Chapter 1), rolled out to 12” × 15
In a large bowl, combine the chuck roast, truffle salt, pepper, and flour until all the meat is evenly coated. In a large pot, heat 2 tablespoons of the vegetable oil over medium-high heat until it ripples and shimmers. Add ½ of the beef to the pot and brown well on all sides. Remove from the pot and add the remaining vegetable oil. Brown the remaining meat, then add the first addition of meat back to the pot.
Add the beef stock and water to the pot and bring the mixture to a boil. Reduce the heat to medium-low and cook the meat, covered, for 40 minutes. Add the carrots and cook for 10 minutes, or until the carrots are tender. Strain the meat and vegetables from the cooking liquid to cool. Reserve the cooking liquid.
In a large skillet over medium heat, melt the butter until it foams. Add the onion and cook until tender, about 10 minutes. Add the garlic and thyme. Cook until fragrant, about 1 minute. Sprinkle the flour over the top of the mixture and cook until no raw flour remains.
Add 1 cup of the reserved cooking liquid to the onion mixture and cook, stirring constantly, until thick and smooth, about 5 minutes. Remove from the heat and add in the steak and vegetables.
Preheat the oven to 425°F. Pour the meat mixture into a 2½-quart casserole dish. Dot the top of the meat mixture with the truffle butter, then cover with the Flaky Pie Crust, tucking the edges of the pastry into the pan, and cut 2 or 3 slits into the pastry to vent steam.
Bake for 20 minutes, then reduce the heat to 350°F and bake for an additional 30–40 minutes, or until the pastry is golden brown and the filling is bubbling. Cool for 30 minutes before serving.
Lobster Pie
With its rich, sweet, buttery flavor and silky texture, lobster is a luxurious ingredient. The lobster in this pie is cooked in a velvety cream sauce and topped with a puff pastry crust to add an extra sumptuous finish. If you cannot find fresh lobster, feel free to substitute lump crab meat.
SERVES 8
2 strips bacon, chopped
4 tablespoons butter
1 medium russet potato, peeled and cut into ½” pieces
1 medium onion, diced
½ medium green bell pepper, diced
2 cloves garlic, minced
½ teaspoon thyme
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon fresh-ground cracked black pepper
⅓ cup all-purpose flour
3 cups half-and-half
1 pound peeled, deveined shrimp
1 pound fresh lobster tail, shelled and cut into ½” pieces
1 egg, beaten
1 recipe Blitz Puff Pastry (see Chapter 1), rolled out to 12” × 15
Preheat the oven to 375°F.
In a medium saucepan, cook the chopped bacon over medium heat until crisp. Drain the bacon on paper towels, leaving the fat.
Return the pan to the heat and add the butter. Once the butter foams, add the potatoes, onions, and bell peppers. Cook, stirring constantly, until the potatoes become tender, about 10 minutes.
Add the garlic, thyme, paprika, salt, and pepper and cook until fragrant, about 1 minute.
Sprinkle the flour over the vegetable mixture and cook until no raw flour remains. Slowly stir in the half-and-half and bring the mixture to a simmer, stirring constantly, until it starts to thicken, about 8 minutes.
Once it thickens, stir in the shrimp and lobster. Cook for 1 minute, then remove the pan from the heat and stir in the bacon.
Pour the seafood filling into a 2½-quart baking dish and brush the edge of the pan with the beaten egg. Top with the Blitz Puff Pastry, pressing the pastry against the edge of the pan until it adheres. Trim the pastry so it hangs ½” over the edge of the dish. Brush the pastry with the egg and cut a few small vents in the center of the pastry to allow steam to vent.
Bake for 30–40 minutes, or until the pastry is brown and the filling is bubbling. Cool for 30 minutes before serving.
Caramelized Onion and Gruyère Tart
Caramelized onions are a magical ingredient. They add complex flavors, depth, and sweetness to any dish to which they are added. In this sophisticated tart, the caramelized onions really stand out, and are complemented by nutty Gruyère cheese and buttery puff pastry. Slices of this tart are a lovely accompaniment to a rich cup of soup.
SERVES 8
3 strips thick-cut bacon, chopped
3 large or 4 medium yellow onions, peeled and sliced ¼” thick
2 teaspoons sugar
½ cup water
3 cloves garlic, minced
1 teaspoon apple cider vinegar
¼ teaspoon fresh-grated nutmeg
1 teaspoon hot sauce
1 recipe Blitz Puff Pastry (see Chapter 1
1 egg, beaten
1 cup Gruyère cheese, shredded
¼ teaspoon smoked paprika
In a large sauté pan over medium heat, cook the bacon until crisp. Remove the bacon from the pan and allow to drain. Do not drain off the fat.
Add the onions to the pan along with the sugar and cook for 1 minute, then reduce the heat to medium-low and add ¼ cup of the water.
Cook, stirring constantly, until the onions are well caramelized, about 30 minutes. If the pan becomes too dry or the onions begin to stick, add the additional water. Add the garlic, apple cider vinegar, nutmeg, and hot sauce. Cook until the garlic is fragrant and the vinegar has reduced, about 5 minutes. Remove from the heat and allow to cool.
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Roll out the Blitz Puff Pastry to ⅛” thick, then use a pizza wheel to cut out a 12” circle. Place on the prepared baking sheet and brush the edge of the pastry with beaten egg, about a ½” border. Fold the pastry in, forming a ½” rim. Dock the center of the pastry, cover with plastic, and chill for 30 minutes.
Once chilled, spread the caramelized onions over the pastry. Top with the cooked bacon and the Gruyère, and dust the top with the paprika.
Bake for 15 minutes, then reduce the heat to 350°F and bake for an additional 30–40 minutes, or until the pastry is crisp and golden. Serve warm.
Individual Eggs Benedict Tarts
There is something about eggs Benedict that is utterly irresistible. The combination of grilled ham, a perfectly poached egg, and lemony hollandaise sauce is always a crowd pleaser. In this recipe, the traditional plain English muffin is replaced with a crisp round of buttery pastry and topped with freshly snipped chives for an elegant finish.
SERVES 8
1 recipe All-Butter Pie Crust (see Chapter 1), unbaked
8 slices Canadian bacon
3 egg yolks
¼ teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce
½ cup butter
1 teaspoon white vinegar
8 eggs
4 tablespoons fresh chives, chopped
Preheat the oven to 375°F. Cut the pastry crusts into 8 (4”) rounds. Flute the edges with your fingers, then place on a parchment-lined baking sheet. Dock the center of the pastry rounds with a fork. Bake for 10–12 minutes, or until golden brown all over and crisp. Set aside to cool and reduce the oven temperature to 200°F.
Spray an oven-proof skillet with nonstick cooking spray. Heat the pan over medium heat. Once hot, add the Canadian bacon and cook until they are browned on both sides, about 2 minutes per side. Place the pan in a warm oven until ready to use.
In the work bowl of a blender, add the egg yolks, mustard, lemon juice, and hot pepper sauce and blend for 1 minute. Melt the butter in the microwave until it is hot and steamy, about 1½ minutes. With the blender running on high speed, slowly drizzle in the butter. Once combined, wrap the blender work bowl in foil and set aside.
Bring a large saucepan filled ¾ of the way full with water to a simmer. Once the water simmers, add in the vinegar.
Crack the eggs into a small bowl. Place the bowl close to the surface of the water and gently drop the egg into the water. With a spoon, gently nudge the egg whites closer to their yolks. Repeat with as many eggs as will fit in the pan without crowding.
Cook for 3–4 minutes, depending on your preferred level of doneness. Lift the cooked eggs out of the water with a slotted spoon.
To assemble, place one Canadian bacon slice on a pastry round. Top with the poached egg. Spoon hollandaise sauce over and garnish with fresh chives. Serve immediately.
Roasted Heirloom Tomato Tart
Heirloom tomatoes come in many varieties, colors, and flavors. It is best to use the tomatoes you prefer, but for this tart a variety of colors makes for a pretty presentation—and a more mouthwatering experience. As a final touch, you may want to drizzle a little good-quality extra-virgin olive oil over each slice.
SERVES 8
1 recipe Blitz Puff Pastry (see Chapter 1), rolled out to 12” × 15”
2 pounds heirloom tomatoes, quartered
3 tablespoons extra-virgin olive oil
2 teaspoons fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
½ teaspoon salt
½ teaspoon fresh-ground cracked black pepper
½ cup grated Romano cheese
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Carefully transfer the pastry to the prepared baking sheet. Refrigerate until ready to use.
In a large bowl, combine the tomatoes with 2 tablespoons of olive oil, thyme, rosemary, salt, and pepper until well coated. Place the tomatoes cut-side up in a single layer on a foil-lined baking sheet. Roast for 1 hour, or until the tomatoes are very soft.
Brush the Blitz Puff Pastry with the remaining olive oil, then dock the center of the pastry with a fork, leaving a 1” border around the edges. Bake the pastry for 15–20 minutes, or until golden brown and puffed.
Spread ½ the Romano cheese on the warm pastry. Layer on the roasted tomatoes, then add the remaining cheese. Return to the oven for 3 minutes to warm through. Serve warm.
Duck Confit Tart
To confit is to cook something slowly in its own fat. In this case, you’re cooking duck legs and thighs, which yield tender, flavorful meat with a buttery texture. If you have duck fat available feel free to use it here, but this olive oil method produces meltingly tender duck meat that makes this an unusually sophisticated tart.
SERVES 8
2 duck leg and thigh quarters, patted dry
1 tablespoon kosher salt
2 teaspoons fresh thyme, chopped
1 teaspoon fresh-ground cracked black pepper
1 recipe Blitz Puff Pastry (see Chapter 1), rolled out to 12” × 15”
3 cups olive oil (not extra virgin) or duck fat
1 shallot, minced
1 cup sliced oyster mushrooms, roughly chopped
1 clove garlic, minced
Lay the leg portions on a platter skin-side down. Season both sides of the duck leg quarters with the salt, thyme, and pepper. Cover and refrigerate for 12 hours.
Remove the duck from the refrigerator and carefully rinse off the excess salt mixture. Pat dry with paper towels.
In a slow cooker, insert the duck skin-side down, then add the olive oil. Cover and cook on low for 10 hours, or until the meat pulls away from the bone. Allow the duck to cool for 1 hour, then remove the fat and shred the meat, discarding the skin. Set aside.
Preheat the oven to 400°F.
Carefully transfer the Blitz Puff Pastry to a baking sheet lined with parchment paper. Dock the center with a fork, leaving a 1” border around the edges. Bake the pastry for 15–20 minutes, or until golden brown and puffed. Set aside to cool slightly.
In a medium skillet over medium heat, add 1 tablespoon of the olive oil from the slow cooker. Once the fat ripples and shimmers, add the shallot and cook until tender, about 3 minutes.
Add the mushrooms and cook, stirring frequently, until softened and browned, about 5 minutes.
Add the minced garlic and shredded duck meat. Cook until the garlic is fragrant, about 1 minute.
Spread the duck mixture over the top of the Blitz Puff Pastry. Return to the oven for 3–5 minutes to warm through. Serve warm.
Prosciutto, Date, and Chorizo Hand Pies
These hand pies were inspired by an appetizer dish of chorizo-stuffed dates wrapped in bacon. As a cocktail nibble, they are outstanding, rich yet not overbearing, due to the sweetness of the dates. As an individual pie, encased in a buttery crust, this recipe is simply magic.
SERVES 8
4 ounces prosciutto, chopped
½ cup Mexican chorizo, removed from the casing
1 small onion, finely chopped
1 clove garlic, minced
¼ cup pitted dates, chopped
2 recipes All-Butter Pie Crust (see Chapter 1)
1 egg, beaten
In a medium skillet over medium heat, add the prosciutto. Cook until very crisp, about 2 minutes, then remove from the pan to drain. Drain any accumulated fat from the pan.
Return the pan to the heat and add the chorizo. Cook, stirring frequently, until the sausage is darker in color, about 5 minutes. Drain off the excess fat.
Return the skillet to the heat and add the onion, garlic, and chopped dates. Cook, stirring constantly, until the onions begin to soften, about 3 minutes. Remove the pot from the heat, stir in the prosciutto, and allow the mixture to cool slightly.
Cut the pastry into 16 (4”) rounds or squares. Place a heaping tablespoon of the filling into the pastry, then brush the edges of the pastry with beaten egg. Place a second piece of dough over the top and pinch or crimp the edges with a fork to seal. Place the pies on a baking sheet and chill for 1 hour.
Preheat the oven to 425°F.
Brush the tops of the pies with beaten egg, then cut a tiny slit into the top of each pie to vent steam. Bake for 10 minutes, then reduce the heat to 350°F and bake for 20–25 minutes more, or until the pastry is golden brown all over. Enjoy warm.