Yesterday Aoife and I decided on a trade, she will make me a very needed cake/pie serving dish and I, in return, will make her pies. Sweet and savory pies. First pie to be exchanged: leek, goat cheese and mushrooms (with a little bit of sun-chokes).I bought a beautiful Leek at the coop a few days ago that has been begging to be cooked, and so as soon as I got up I started working on it. Tart dough is simple to make and it is by far more rewarding then buying a frozen pre-made crust. The fun thing about baking pies is that you don't have to be so accurate, often when baking there is not much room for making up stuff as you go. With pies, however, I find that I have a lot more room to play with quantities and ingredients and that is exactly how I like to cook. I actually had some sun-chokes that needed to be used and so I peeled them, sliced them, cooked them in some milk and stuffed them in the bottom of the tart.
Stay tuned for more pie recipes over the next few weeks, and feel free to suggest ideas for pies I should make for the clay master and her chef lover.
- 2 cups All purpose flour
- 1 teaspoon salt
- 1/2 cup cold butter, cut to cubes
- 6 tablespoons ice cold water
Mix flour and salt in a bowl, add butter and mix until the butter pieces are pea-size. Add the water, one tablespoon at a time and mix with your fingertips. Do not over work the dough or it will become hard. Wrap in plastic and let rest in the fridge for 15 minutes.
Make the filling:
- 3lbs leek, white part, thinly sliced
- 15-20 mixed mushrooms, cremini, oyster, shiitake, brushed cleaned and chopped coarsely
- 3 tablespoon butter
- 2 tablespoon fresh thyme
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 oz goat cheese
- 3 oz creme fraiche
- 1/2 cup chicken stock
* if you want to use potatoes or sun-chokes as well, peel and slice them and then cook in milk or cream for about 20 minutes until soft.
In a frying pan melt the butter and add the leek. Cook until leek is translucent, about 5 minutes, add thyme, bay leaf, 1/2 the salt, 1/2 the pepper and the chicken stock. Cover and cook for 15 minutes. Make sure not to brown the leeks. Uncover and cook for about 15 more minutes until all juices are almost gone. In a separate pan melt the remaining butter and add the mushrooms and, salt and pepper. Cook for about 10 minutes until the mushrooms have released their juices. Place the leeks in a bowl, discard the nay leaf and mix in goat cheese and creme fraiche.
On a floured surface roll out the dough. Butter a 9" pie pan and line with rolled dough, fill with the leek mixture and bake for 15-20 minutes until the crust and leeks are starting to turn golden. Place mushrooms on top and bake for 10-15 minutes more. Place on a wire rack and let cool for 10-15 minutes. Serve warm.