Not-So-Humble Pies (15 page)

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 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.

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.

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!

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.

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.

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.

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.

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.

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.

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.

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.