Not-So-Humble Pies (17 page)

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.

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.

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.

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.

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 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.

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.

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.

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.

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.

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.