Not-So-Humble Pies (14 page)

In the work bowl of a food processor or blender, add the raspberries and lemon juice. Process until the mixture is smooth. Pour the raspberry purée through a strainer to remove the seeds.

In a medium saucepan over medium heat, add the raspberry purée along with the butter, sugar, and eggs. Whisk until smooth, then cook until thickened, about 12 minutes. Strain the raspberry mixture into a separate bowl, then spread into the prepared crust. Cover with plastic and chill for 4 hours.

Once chilled, prepare the Stabilized Whipped Cream and spread over the top of the tart. Garnish with fresh raspberries. Chill for 30 minutes before serving.

This trendsetting tart uses pistachios and lemon to make a custard filling that elevates the humble nut into something divine. Pistachios have a naturally rich, buttery flavor, and the lemon in this recipe cuts that richness and adds a burst of fresh, clean flavor.

Preheat the oven to 350°F.

Line the Lemon and Lavender Short Crust Pastry with parchment paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 10 minutes, then remove the paper and weights and bake for an additional 10–12 minutes, or until the crust is lightly golden brown all over. Remove from the oven and set aside to cool.

In a food processor or blender, add the pistachios and pulse until the nuts are in small pieces but not a powder. Add in the sugar and water and pulse to combine.

In a medium saucepan, whisk together the pistachio paste, sugar, cornstarch, milk, egg yolks, lemon zest, and salt and whisk until smooth. Cook over medium heat until boiling and thickened.

Remove the pan from the heat and stir in the lemon juice, butter, and vanilla. Pour the mixture through a strainer into a large bowl, then pour into the prepared crust. Cover the tart with plastic and refrigerate for 4 hours.

Once chilled, decorate the tart with the Stabilized Whipped Cream. Garnish with additional ground pistachios and lemon zest.

Fresh herbs are a staple of savory cooking, but aromatic herbs can also be used to add flavor to sweet desserts. In this tart, fresh tarragon, which has a mild anise flavor, is paired with ripe peaches and honey. The tarragon lends more than a little sophistication to this gorgeous summer tart.

Preheat the oven to 350°F.

In a large bowl, combine the peaches with the sugar, honey, cornstarch, and tarragon. Let stand for 10 minutes.

Arrange the peaches into the Short Crust and pour any juices over the top. Spread the Pecan Streusel over the top and place the tart pan on a baking sheet.

Bake for 45–55 minutes, or until the fruit is bubbling and the streusel is golden brown. Cool to room temperature before serving.

This tempting tart has a caramel custard base that is studded with bits of chocolate chips and sweet coconut. With a lot of flavor packed in each slice, this decadent dessert is incredibly satisfying. If you want a bit of extra-crunchy chocolate flavor, bake this tart in a chocolate cookie crust.

Preheat the oven to 350°F.

Line the tart with parchment paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 10 minutes, then remove the paper and weights and bake for an additional 10–12 minutes, or until the crust is lightly golden brown all over. Remove from the oven and set aside to cool. Leave the oven on.

In a medium saucepan over medium heat, bring the milk and Salted Caramel Sauce to a simmer, whisking until the caramel is dissolved. Remove from the heat and cool slightly.

In a large bowl, whisk together the butter, flour, and sugar until well combined.

Add the egg and beat well, then slowly pour in the milk mixture, whisking constantly.

Add the vanilla, then fold in the coconut and chocolate chips.

Pour the mixture into the prepared pastry crust and place on a sheet pan. Bake in the lower third of the oven for 10 minutes, then reduce the heat to 325°F and bake for an additional 25–35 minutes, or until the filling is set at the edges and just slightly wobbly in the center. Cool to room temperature and garnish with the toasted coconut before serving.

Kiwi and lime is a refreshing sweet-tart tropical combination. Not only is this tart delicious, it is easy to make and terribly pretty when it is assembled. From the soothing green colors to the tongue-tickling flavors, this tart makes a lovely end to an al fresco dinner or summer barbecue.

Preheat the oven to 350°F.

Line the tart with parchment paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 10 minutes, then remove the paper and weights and bake for an additional 10–12 minutes, or until the crust is lightly golden brown all over. Remove from the oven and set aside to cool.

In a medium saucepan, combine the sugar and lime juice and stir until the sugar is melted.

Whisk in the lime zest, egg yolks, and cornstarch. Cook over medium heat, whisking constantly, until bubbling thick, about 10 minutes.

Reduce the heat to low and stir in the butter until melted. Pour the curd through a strainer into the prepared crust. Chill for 4 hours.

Once the tart has chilled, arrange the slices of kiwi on the top in overlapping circles. Pipe the Stabilized Whipped Cream around the edge of the tart. Chill for 30 minutes before serving.

Welcome to the wonderful world of savory pies! Today, you’ll find these comfort-food favorites everywhere from brunch menus to fine dining restaurants. And when it comes to savory pies, there is an entire world of cooking techniques and exotic ingredients like goat cheese, chipotle, bacon, wasabi, habanero peppers, black truffles, and more that will take your pie from drab to daring. This new breed of high-end, savory pies featured in this part will delight your taste buds and excite your senses. So leave your old recipes at the door and get involved in some Savory Situations.

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!

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.