Saturday, September 27, 2008

Layered Savory Pie

“Kind of like a quiche, but without the eggs” is how I described it to my girls. The best thing about this (besides how good it turned out!) is that the combination of ingredients is possibly endless. While the idea, I admit, was not completely original (I recently saw something similar at our market) I wasn’t quite sure how I would go about it and what the results would be. Surprisingly, it was just about perfect. I can’t decide whether I liked it better hot or cold…of course you lose the flakiness of the pastry cold. I think next time I might spread some tangy mustard in place of one of the cheese layers.
  • 1 sheet puff pastry
  • 4 oz quality sliced deli meat
  • 4 oz cheese sliced or grated (sharp white cheddar)
  • 2-3 artichoke hearts, sliced thinly
  • 4 oz mushrooms, sliced
  • 1 small onion, sliced and pan-roasted
  • ½ cup chopped, cooked spinach, squeezed
  • 2-3 oz cream cheese, softened
  • 2 small or 1 medium sweet potato
  • Salt and pepper
  • Pinch thyme

Roll pastry dough out to fit 6 x 9 or 8 x 8 pan, leaving enough to cover the top of the pie. Layer cheese, onion, ham, cream cheese, spinach, artichoke hearts, cheese again if desired, sweet potatoes, and mushrooms evenly in the pan. Press down with the palm of your hand to compress layers slightly. Sprinkle with thyme, salt and pepper. Top with remaining pastry, with slits or holes in the top to allow steam to escape. Bake at 400 deg. F for 25-30 minutes, or until pie is heated through and top is golden brown. Remove from oven and let sit 10 minutes (the extra juices from the mushrooms will soak into the lower layers).

Serve warm, at room temperature or even cold! Makes 4-6 entrée-sized portions.

Substitute any of the following, or, as always, come up with your own combinations. A veggie-only version of this would be great, too!

Favorite pie crust or pizza dough recipe for the crust
Fresh goat cheese, feta, fontina, or other favorite cheese (something not too greasy) for the cheddar
Cooked broccoli or cauliflower or any green leafy vegetable for the spinach and/or for the meat.

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