Cast-Iron Cooking for Two

1. Breakfast & Lunch

SHAKSHUKA

This dish of poached eggs in spiced tomato sauce is said to have originated in Tunisia, where the word shakshuka means a “mixture” in Arabic slang. Its fame spread throughout the Middle East, and recently the dish has become popular in the United States. Enjoy it as a bright, appealing entrée at any time of the day. The tomato sauce includes sautéed onion and an Anaheim chile or a bell pepper, if you prefer less heat.

Add the tomato paste if the tomatoes taste slightly acidic. Pita bread triangles are essential for dipping in the sauce and runny eggs. Cheese on top is a matter of choice.

1½ tablespoons extra-virgin olive oil

1 large Anaheim chile, seeds and membranes removed, finely chopped (½–¾ cup)

1 small onion, chopped

2 large cloves garlic, finely chopped

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 (14.5-ounce) can fire roasted and diced tomatoes, undrained

½ cup water

1 teaspoon tomato paste, if needed

Kosher salt or coarse sea salt

3−4 large eggs

2 tablespoons chopped flat-leaf parsley or mint

2 tablespoons crumbled feta cheese

Warm pita, cut into triangles, to serve

Heat an 8-inch cast-iron skillet over medium-high heat until hot but not smoking. Add the olive oil, Anaheim chile, and onion and sauté until soft and golden, 6 to 7 minutes, stirring often. Add the garlic, cumin, and paprika and cook for 30 seconds.

Stir in the tomatoes and water, adjust the heat so the liquid is simmering, and cook for 15 minutes. Add the optional tomato paste, if desired. Season to taste with salt.

Reduce the heat to low. Crack one egg into a glass or measuring cup. Using a wooden spoon, make a well in the tomato sauce. Holding the space with the spoon, pour in the egg. Repeat with the remaining eggs, spacing the indentations evenly in the pan. Cover and cook until the yolks are just set, about 6 minutes or longer, occasionally spooning the tomato mixture over the whites but not disturbing the yolks.

Sprinkle the parsley and cheese over the dish and serve with pita bread triangles.

SAVORY DUTCH BABY WITH SAUTéED VEGETABLES AND PESTO

For years, I baked puffy, Yorkshire pudding-like apple pancakes for dessert or brunch. My kids and I called them German pancakes, or pfannkuchen, and they were always wide-eyed as the risen pancake came out of the oven, even though they knew they quickly deflated. Recently, I learned they were called Dutch babies because someone somewhere confused “Deutsch” and “Dutch.”

These days, savory versions have become increasingly popular. In this one, the batter includes a little Parmigiano-Reggiano, and sautéed zucchini, peppers, and onion combined with a little pesto are spooned on top. It’s a tasty brunch or lunch choice. Many vegetables can be substituted. If using purchased pesto, be sure to check the ingredients for additives and taste it before adding it to a recipe.

1 tablespoon Quick Homemade Pesto (page 12) or high-quality purchased pesto

1 tablespoon extra-virgin olive oil

½ cup diced onion

½ cup diced red bell pepper

½ cup zucchini, quartered lengthwise and thinly sliced

1 large clove garlic, finely chopped garlic

¼ teaspoon dried thyme leaves

Kosher salt or sea salt

Freshly ground black pepper

2 large eggs

⅓ cup all-purpose flour

⅓ cup milk

3 tablespoons grated Parmigiano-Reggiano

1 tablespoon melted unsalted butter, plus 1 tablespoon for the pan

2 teaspoons minced flat-leaf parsley

Make the Quick Homemade Pesto.

In a medium-sized skillet, heat the oil over medium-high heat until hot but not smoking. Add the onion, pepper, and zucchini and sauté until wilted and lightly colored, about 3 to 4 minutes. Stir in the garlic and thyme and cook for 30 seconds. Let the vegetables cool slightly, then stir in the pesto, season to taste with salt and pepper, and set aside.

Position an oven rack with enough space for the pancake to rise above the skillet’s edge. Place an 8-inch cast-iron skillet in the oven and preheat to 425°F.

In an electric blender or mini-processor, combine the eggs, flour, milk, Parmigiano-Reggiano, melted butter, parsley, and a pinch of salt. Process until completely smooth.

Carefully remove the skillet from the oven, add the remaining butter, swirl to cover the bottom of the pan, and immediately pour in the batter. Return the pan to the oven and bake until the sides have risen, the edges are browned, and the pancake has begun to puff up in the center, 7 to 8 minutes. Remove from the oven, spoon the vegetables in the middle, and serve.

QUICK HOMEMADE PESTO

Makes ½ cup

In my enthusiasm for basil, sometimes I end up with too much. Short of tossing it out, a couple of my favorite “saves” are as a small batch of pesto (which always gets used quickly in my house) or basil oil (page 63) to drizzle on salads, grilled fish, or vegetables. Do not use the stems or damaged leaves.

1 cup packed fresh basil leaves or mixed with flat-leaf parsley

1 clove garlic

2 tablespoons pine nuts

⅓ cup extra-virgin olive oil

¼ cup freshly grated Parmigiano-Reggiano or Pecorino Romano cheese

Kosher salt and freshly ground black pepper, to taste

In a mini food processor, combine the basil and parsley, if using, with the garlic and pine nuts and pulse until coarsely chopped. Add the oil and process until chunky smooth. Add the cheese and pulse until almost smooth. Season with salt and pepper to taste. If not using right away, scrape into a resealable jar, refrigerate, and use within a few weeks.

CRUNCHY POTATO LATKES WITH BACON AND EGGS

Crispy potato pancakes or latkes are among my favorite indulgences. Eating two, however, pushes the limit, so these are just slightly larger than one serving, so you won’t feel guilty. Combine them with bacon—another favorite of mine—and eggs for a scrumptious brunch or light supper. If you like, blend the bacon fat left in the skillet with vegetable oil and use it to fry the latkes.

To ensure crunchy pancakes, squeeze as much liquid as you can from the potatoes. Once in the pan, don’t flatten them with a spatula as they’ll become dense and you’ll lose those tasty wisps of potato. To check the seasonings ahead of time, fry a tiny disk of the mixture in hot oil until golden and taste.

These latkes are also delicious when paired with smoked salmon, crème fraîche, chopped red onions, and capers.

4 slices thick-cut bacon

1 medium-large baking potato (about 8 ounces), scrubbed

½ small onion, grated

2−3 tablespoons panko

¼ teaspoon kosher salt or sea salt

Freshly ground black pepper

3–5 large eggs

Canola or other vegetable oil plus bacon fat, if using, to measure ¼ inch

1 tablespoon unsalted butter

2−4 large eggs

Salt and pepper

Turn the oven or toaster oven to warm. Starting with a cold 10-inch cast-iron skillet, cook the bacon on top of the stove over medium-high heat until crisp, turning a few times. Remove, blot on paper towels, and keep warm in the oven. Leave the bacon fat in the skillet, if you will use it. Otherwise, wipe out the pan.

Using a box grater or food processor with a grating disk, shred the potato and put in a bowl. Grate the onion and add it to the potato. Using a clean towel, squeeze as much liquid as you can from the mixture and return it to a bowl. In a small bowl, beat one of the eggs. Stir in 2 tablespoons of the panko, salt, and pepper, and then combine with the potato-onion mixture, turning to blend evenly, adding more panko if the mixture is too wet.

Add enough oil to the bacon fat to measure about ½ inch deep and set over medium-high heat until hot but not smoking. Scoop up the potato mixture and gently form into two patties, about 3 inches in diameter, and carefully slide into the hot oil. Turn the heat down to medium and cook until the latkes are golden brown, 5 to 6 minutes. Do not press to compress. Turn and cook the second side until golden brown. Remove with a spatula and blot on paper towels. Serve with the bacon and eggs.

Wipe out the skillet, melt the butter, and scramble or fry the remaining eggs according to preference. Season to taste with salt and pepper. Serve one or two eggs per person along with one pancake and two slices of bacon.

BUCKWHEAT CREPES WITH SMOKED SALMON

Breizh Café is a wildly popular crêperie in Paris’s Marais district that serves savory buckwheat and whole wheat crepes with several fillings all day long. Whether for brunch or even a light supper, I think you’ll enjoy these earthy-tasting, dark buckwheat crepes with smoked salmon, crème fraîche, capers, red onions, and a squeeze of fresh lemon juice inspired by their menu. It’s a satisfying and luxurious partnership.

I added a little all-purpose flour to the batter to keep the crepes pliable and thin enough to wrap around the salmon. A splash of sparkling water added at the end makes the batter lighter. Crepes are easy to make in a 10-inch round griddle pan, but a skillet about that size also works.

CREPES

¼ cup buckwheat flour (I use Bob’s Red Mill whole grain)

2 tablespoons all-purpose flour

⅛ teaspoon sea salt

¼ cup whole milk

3 tablespoons water

1 large egg

1 tablespoon canola or other vegetable oil, plus oil to brush the pan

1 tablespoon sparkling water, or more if needed

FILLING

4 ounces thinly sliced smoked salmon

2 tablespoons crème fraîche or sour cream

1 tablespoon small capers

2 tablespoons finely chopped red onion

2−4 thin slices lemon

Finely chopped dill, for garnish

In a bowl, combine the flour and salt. In a small measuring cup or bowl, whisk together the milk, water, egg, and oil until blended. Pour into the dry ingredients and whisk to completely blend. Cover and refrigerate for at least 2 hours or overnight.

Remove the batter from the refrigerator, and whisk in 1 tablespoon of sparkling water. The consistency should be that of thin cream. Add a little more water, if needed.

Heat a 10-inch cast-iron griddle or skillet over medium heat. Brush lightly with oil. When a few drops of water skitter across the surface, pour about ⅓ cup of the batter into the center of the pan, quickly rotate, and tip the pan to cover the whole surface, adding a few drops of batter, as needed, to cover any holes.

Cook until little bubbles form on the surface and it appears dull, about 1 minute. Using an offset or silicone spatula, lift the crepe with your fingers, and quickly turn it over. Cook the second side until lightly browned, about 1 minute more.

Remove to a plate and continue with the second crepe. If not using right away, cover with waxed paper and wrap tightly.

To serve: on each of two plates, lay a crepe with the nicest side down. Place the salmon on one side, fold the crepe into quarters, drizzle with crème fraîche, and add capers, red onion, and a squeeze of fresh lemon juice. Garnish with dill and serve.

PUMPKIN-CORNMEAL-CRANBERRY PANCAKES WITH CANDIED PECANS

These pancakes remind me of the tastes of Thanksgiving and Christmas rolled into one. Pumpkin, cornmeal, and dried cranberries, along with the flavors of pumpkin pie (easily bought already mixed in a single jar if your cupboard space is limited), are set off by candied pecans or pumpkin seeds and warm maple syrup with a touch of bourbon. When buying jarred herbs and spices, always check the expiration date. This recipe makes about five pancakes.

Candied Pecans or Pumpkin Seeds (page 19)

¼ cup all-purpose flour

2 tablespoons stoneground yellow cornmeal

1 teaspoon pumpkin pie spice mix (see Note on page 19)

½ teaspoon baking powder

¼ teaspoon salt

⅓ cup whole milk

¼ cup canned pumpkin purée

1 large egg

1 teaspoon firmly packed dark brown sugar

1 tablespoon melted unsalted butter or vegetable oil

¼ teaspoon vanilla extract

1½ tablespoons dried cranberries

Canola or other vegetable oil, for cooking the pancakes

Maple syrup, warmed, with a little bourbon stirred in (optional)

Make the Candied Pecans or Pumpkin Seeds if using.

In a bowl, whisk together the flour, cornmeal, pumpkin pie spice mix, baking powder, and salt. In another bowl, beat the milk, pumpkin, egg, brown sugar, butter, and vanilla until smooth. Stir the pumpkin mixture along with the cranberries into the dry ingredients until blended.

Heat a 10-inch cast-iron skillet or griddle over medium heat until hot but not smoking. Add enough oil to cover the bottom. Ladle the batter by ¼-cupfuls into the skillet and cook until small bubbles form on the surface and the bottoms are lightly browned, about 3 minutes per side. Turn and cook the second side until browned. Add a little more oil, if needed. Serve with Candied Pecans and maple syrup.

Candied Pecans or Pumpkin Seeds

¼ cup chopped pecans or shelled roasted pumpkin seeds

1 tablespoon dark or light brown sugar

1 teaspoon water

¼ teaspoon salt

⅛ teaspoon pumpkin pie spice

In a nonstick skillet, combine the pecans, sugar, water, salt, and spice mixture. Cook over medium heat until the sugar melts and thickens, stirring often. It will take very little time. Transfer to a bowl and separate the nuts as the caramel cools and hardens.

Note: If you prefer to make your own pumpkin pie mixture, combine ½ teaspoon cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and a pinch of allspice.

MATZO BREI WITH CARAMELIZED ONIONS AND MUSHROOMS

My friend and fellow foodie Andrea Sperling uses the cast-iron skillet her father inherited from his mother. Andrea says matzo brei (fried matzo) can be prepared many ways but, like most traditional foods, aficionados are generally partial to how their grandmother or mother made it, even if it was soggy and tasteless. Her dad used to say the secret of good fried matzo is a good cast-iron pan.

Depending on which part of Europe your ancestors came from, matzo brei can be either sweet or savory. The savory version is traditionally made with chicken fat (schmaltz) and a lot of salt and pepper. To make her version more contemporary, Andrea substituted olive oil and butter for the chicken fat and added sautéed onions and mushrooms. It’s delicious and far more than the sum of its few parts. Andrea says her family likes large portions, but for those with smaller appetites, this recipe will serve two to three.

1½ tablespoons unsalted butter

1 medium onion, sliced lengthwise into about ⅛-inch strips

5 ounces white mushrooms, wiped, trimmed, and sliced

3 unsalted matzos, broken into bite-sized pieces

3 large eggs, beaten

1 tablespoon extra-virgin olive oil

Salt and freshly ground black pepper

1 tablespoon chopped flat-leaf parsley, for garnish

In a 10-inch cast-iron skillet, melt the butter over medium-low heat. Add the onion and sauté until brown and caramelized, 8 to 10 minutes, stirring often. Add the mushrooms, raise the heat to medium, and continue stirring until they are lightly browned, about 5 minutes.

As the onion finishes cooking, soak the matzos in a bowl of warm water for about 3 minutes to become pliable; drain well. If still rigid, soak a little longer. Stir the eggs into the bowl.

Add the remaining butter and olive oil to the pan along with the matzos and stir to coat. Cook over medium-high heat until the pieces are browned in spots, about 10 minutes. Pour in the matzo-egg mixture and cook, turning often, mixing the onions and mushrooms with the matzos and eggs until done to your taste. Season to taste with salt and pepper. Serve garnished with chopped parsley.

SOUTH-OF-THE-BORDER STRATA

To celebrate our country’s diversity, I made this Mexican-inspired version of a classic American strata in which bread soaked in milk and eggs is topped with layered leftovers and cheese. This traditional brunch dish often includes bacon and other meats, but many Mexicans base their diet on beans, corn, and peppers, so I chose this healthy and satisfying option. Like a frittata, bread pudding, or crustless quiche, it invites your own inventions.

1 large egg

3 tablespoons milk

½ teaspoon hot or mild chili powder according to taste

⅛ teaspoon kosher salt or sea salt, plus additional salt to season the layers

¾ cup day-old bread or roll, such as sourdough or rustic, torn into 1-inch pieces

1 teaspoon olive oil

1 medium shallot, chopped

¼ cup diced red bell pepper

Freshly ground black pepper

¼ cup drained and rinsed canned black beans

¼ cup fresh, frozen, or canned corn kernels

½ teaspoon ground cumin

½ (10-ounce) box frozen leaf spinach, defrosted, squeezed dry, and quickly steamed or sautéed in 1 teaspoon olive oil

½ teaspoon minced pickled jalapeño, if desired

⅓ cup shredded queso blanco, sharp cheddar, or Monterey Jack, or a mixture

Chopped cilantro leaves, for garnish

Hot sauce like Tabasco or Cholula, if desired

In a small bowl, beat together the egg, milk, chile powder, and salt. Add the bread and soak until the milk is absorbed, about 20 minutes, turning a few times.

Heat a 6-inch cast-iron skillet over medium heat until hot but not smoking. Add the oil, shallot, and red pepper and sauté until the shallot is lightly browned, 3 to 4 minutes, turning occasionally. Transfer to a bowl, season with salt and pepper, and set aside.

Spoon the soaked bread evenly into the skillet, and spread the onion-pepper mixture over it. Mix the black beans and corn together, season with salt, pepper, and cumin; add to the pan. Finally, combine the spinach and jalapeño pepper (if using), seasoning it lightly with salt and pepper. Cover the pan with foil or a lid and set aside for 20 minutes for the flavors to meld.

Preheat the oven to 350°F. Heat the pan over medium heat for 3 minutes, then transfer to the oven, and bake for 15 minutes. Remove the foil or lid, sprinkle on the cheese, and bake until golden brown, bubbling at the edges, and slightly puffed, about 15 minutes longer. Remove, let stand for 10 minutes, sprinkle on the cilantro, and serve with hot sauce (if using).

BOOZY BAILEYS IRISH CREAM FRENCH TOAST

The Baileys Irish Cream affair in our house began while my daughter was in high school and within three years we had several exchange students from The Haberdashers’ School, in Hertfordshire, England. The first one brought me a large bottle of Baileys and word must have gone around that I liked it, as each successive student followed suit. Up to my eyeballs in the liqueur, I made a mousse, an ice cream, and this indulgent French toast with stale brioche for a “grown-up” friend. It’s slightly crunchy on the outside and custardy inside.

Serve it with fresh berries mixed with a little orange juice to dress up the dish. Bacon or sausages are the logical partners in the morning, but this version could also be a decadent dessert at night. Soaking times can vary depending on how dry the bread is. The egg-bread mixture can also be refrigerated and soaked overnight.

2 large eggs

1 (50ml bottle) Baileys Irish Cream

½ cup half-and-half or milk

1½ tablespoons granulated sugar

2 teaspoons pumpkin pie spice mix or make your own (see Note on page 19)

1 teaspoon vanilla

Pinch salt

2 (1-inch) thick slices stale brioche or challah

1 tablespoon unsalted butter

Confectioners’ sugar, to garnish

1 cup sliced strawberries or raspberries

Sugar

Orange juice

Maple syrup (optional)

In a large flat bowl or pie plate, stir together the eggs, Baileys Irish Cream, half-and-half or milk, sugar, pumpkin pie spice mix, vanilla, and salt. Add the bread slices, turning to coat with the mixture, and soak until the liquid is just about absorbed, turning a couple of times, 1 to 1½ hours, depending how dry and large the slices are.

Preheat the oven to 350°F.

Once the bread is soaked, heat a 10-inch cast-iron skillet over medium-high heat. Add the butter, swirl to cover the bottom of the pan, add the bread slices, turn the heat to medium, and cook until golden brown, about 1 to 2 minutes per side, turning once. Transfer to the oven and bake until the toast is puffed and creamy in the center, about 7 minutes.

Meanwhile, combine the strawberries, a little sugar depending on how sweet the berries are, and a tablespoon of orange juice; turn to coat. Serve the French toast dusted with a little confectioners’ sugar and the strawberries spooned on top. Add maple syrup, if desired.

SMOKED TROUT-GRUYèRE QUICHE IN CORNMEAL CRUST

The marriage of smoked trout and Gruyère in this toothsome cornmeal-crusted quiche makes a delightful dish at almost any time of the day or evening. Dill, thyme, Dijon mustard, and horseradish add complexity and style to the taste.

If time is short, you can use a store-bought deep-dish pie shell and make it look homemade by defrosting the pastry until soft enough to crimp the edges. Because smoked trout can be salty, it’s best to taste a bite first, as you may not need to add salt.

The quiche can be reheated in an oven but not a microwave because the crust will become soggy.

CRUST

¾ cup all-purpose flour

3 tablespoons stoneground yellow cornmeal

½ teaspoon sugar

¼ teaspoon sea salt

6 tablespoons chilled unsalted butter, cut into small cubes

2−2½ tablespoons ice water

FILLING

2 tablespoons unsalted butter, plus 1 teaspoon to sauté the shallot

1 medium shallot, thinly sliced

1 small Yukon Gold or red potato, scrubbed and cut into ¼-inch dice (about ⅓ cup)

2 large eggs

¾ cup half-and-half

3 ounces skinned smoked trout, flaked (about 1 fillet)

¾ cup (3 ounces) shredded Gruyère or Swiss cheese, divided

1 tablespoon prepared white horseradish

2 teaspoons Dijon mustard

1 tablespoon chopped dill leaves or 1 teaspoon dried

1 teaspoon dried thyme leaves

Finely grated zest of 1 small lemon

⅛−¼ teaspoon kosher salt or sea salt (optional)

Freshly ground black pepper

In a food processor fitted with a steel blade, combine the flour, cornmeal, sugar, and salt; pulse to blend. Add the butter and pulse until the mixture resembles coarse meal. Add 2 tablespoons of water and pulse until the mixture just comes together. If it is too crumbly and it doesn’t stick together when a small amount is pinched between your fingers, slowly add the remaining water and pulse a few more times. Remove the dough, pat into a disk, and dust with flour. Cover with plastic wrap and chill for 30 minutes.

Meanwhile, in an 8-inch cast-iron skillet, melt the teaspoon of butter over medium heat. Add the shallot, sauté until golden, 3 to 4 minutes, stirring once or twice, and transfer to a small bowl. Do not wipe out the pan. In a small saucepan of boiling water, blanch the potato cubes until almost tender, 3 to 4 minutes. Drain and add to the shallot.

Remove the dough from the refrigerator. On a lightly floured board, roll it into a 10-inch circle, sprinkling flour as needed. Fit it into the skillet (it will come almost up to the top of the pan), turn the top edge under, and crimp the edges; chill for 15 minutes.

Preheat the oven to 425°F.

Prick the crust all over with a fork. Bake for 15 minutes, then remove, and cool slightly. Adjust the temperature to 350°F.

In a large bowl, beat the eggs and half-and-half together. Gently stir in the shallot, potato, trout, ½ cup of the Gruyère, the horseradish, mustard, dill, thyme, lemon zest, salt, if using, and pepper to taste. Sprinkle on the remaining cheese and bake until a knife inserted in the center comes out almost clean, 30 to 35 minutes. Remove, let stand for 10 minutes, slice, and serve. Or serve at room temperature.

FONTINA, DRIED FIGS, PROSCIUTTO, AND CARAMELIZED ONION CROSTATA

This free-form tart, or crostata, makes a delectable appetizer or light lunch for two or three when combined with a green salad. The savory-sweet filling of fontina, caramelized onions, prosciutto, and figs is wrapped in a crust of mixed whole wheat and all-purpose flours.

Choose a mid-level fontina rather than a top-tier Italian import because they are less expensive and often melt better. You can also use purchased pizza dough to make this tart more quickly.

When a recipe calls for 6 tablespoons of flour or another dry ingredient, I find it faster to use ¼-cup and ⅛-cup metal measures.

CRUST

1 large egg

1 tablespoon cream, half-and-half, or milk

6 tablespoons all-purpose flour (see headnote)

6 tablespoons whole wheat flour (I prefer Bob’s Red Mill)

Pinch salt

3 tablespoons cold unsalted butter, cut into small cubes

2 tablespoons ice water

½ teaspoon honey

1 teaspoon freshly squeezed lemon juice

FILLING

1½ teaspoons olive oil

1 small onion, thinly sliced onion

1 small clove garlic, minced

½ teaspoon dried thyme leaves

1 cup shredded fontina cheese

⅓ cup (about 6) dried black Mission figs, stems removed

2−3 thin slices prosciutto (about 1 ounce)

¼ teaspoon salt

Freshly ground black pepper

In a small bowl, beat the egg and cream together. Set aside.

In a mini food processor, combine the white and whole wheat flours and salt and pulse to blend. Add the butter and ice water and pulse into small pieces.

In a small bowl, blend 2½ tablespoons of the egg-cream mixture with the honey. (The remainder is used to glaze the crust.) Add it to the flour mixture and pulse until the dough resembles coarse meal. Add the lemon juice and pulse a few more times until the dough starts to pull together. Turn it out onto a floured board and knead briefly into a disk. Cover with plastic wrap and refrigerate for 2 hours or overnight.

Remove the dough from the refrigerator. On a floured workspace or pastry cloth, roll the dough into about an 11-inch circle. Transfer it to a cast-iron griddle pan or skillet and refrigerate while preparing the filling.

In a small skillet, heat the oil over medium-high heat until hot but not smoking. Add the onion, stirring to separate the pieces, reduce the heat to medium, and sauté until the onion is golden, 3 to 4 minutes, stirring often. Stir in the garlic and thyme and set aside to cool. Toss together with the cheese.

Preheat the oven to 400°F.

Remove the dough from the refrigerator. In a food processor or by hand, chop the figs and prosciutto into small pieces and spread them evenly over the crust, leaving about a 1¼-inch border. Cover with the cheese-onion mixture, add salt and pepper, and pleat the crust over the filling.

Brush the dough with the remaining egg mixture; avoid letting it drip onto the pan. Transfer to the middle of the oven and bake until the crust is golden brown and the cheese is bubbling, 20 to 23 minutes. Remove and let it stand for 15 minutes before cutting into slices.

DAY-AFTER-THANKSGIVING TURKEY HASH

This old-fashioned hash is great for a weekend breakfast or lunch, especially if you have leftover turkey (or even a purchased rotisserie chicken). It’s got enough seasoning to lift the sautéed turkey, potato, onion, and corn mixture from the mundane to flavorful. Additions you might add include minced pickled jalapeños and crumbled cheese.

⅔ cup peeled and diced yam or scrubbed Yukon Gold potato

1 cup cooked turkey, shredded or cut into small cubes

⅓ cup fresh, defrosted frozen, or canned corn kernels

1 small shallot, finely chopped

1 tablespoon finely chopped flat-leaf parsley

1 teaspoon Worcestershire sauce

¼ teaspoon dry mustard

¼ teaspoon dried thyme leaves

Sea salt

Freshly ground black pepper

1 tablespoon unsalted butter

1+ tablespoon canola or other vegetable oil

¼ cup dry vermouth

2−3 poached or fried eggs (optional)

Fill a small saucepan halfway with salted water and bring to boil. Add the yam or potato and boil until the cubes are just cooked through, about 3 minutes; drain and leave in a strainer to dry.

In a bowl, combine the turkey, corn, shallot, parsley, Worcestershire sauce, dry mustard, thyme, and salt and pepper to taste. Add the potato and mix well.

Heat an 8-inch cast-iron skillet over medium heat until hot but not smoking. Add the butter and 2 teaspoons of the vegetable oil. Spoon in the hash mixture, flatten slightly with a spatula, and cook until it starts to brown on the bottom and become crusty, 10 to 15 minutes. Turn with a spatula, scraping up the browned bits, adding more oil if needed, and cook until the second side is browned, 6 to 8 minutes longer.

Pour on the vermouth and cook for 1 minute more. Serve on warm plates with eggs on top, if desired.