Christmas is coming, the goose is getting fat…
Or at least in this house, it’s the Shih Tzu that’s getting fat:
It’s not nice to say “fat” though …. so we shall say she’s getting….. plumpish.
She waits until Dyna the Indomitable Dachshund walks away from her bowl (Dyna eats one.piece.of.kibble.at.a.time… it’s maddening), then Daisy nonchalantly and very quietly moves in for the kill.
It’s quite genius, actually.
And that story has nothing to do with this pie.
However, making this recipe was a genius move on my part, because not only was it a cinch to put together, it was perfect warm from the oven (J and I had it for Thanksgiving dinner), and even better the next day.
Wait – I sense a familiar theme here… a genius move on Daisy’s part and a genius move on my part.
Great – I’m as intelligent as the dog.
Leek and Greens Pie – adapted from Food52
- 1 1/2 cups all purpose flour
- 1/2 cup cornmeal
- pinch salt
- 12 tablespoons cold unsalted butter, cut into small pieces
- 1/4 cup ice cold water, plus more as necessary
In a mixing bowl combine the flour, cornmeal, and salt.
Add in the butter, then working quickly rub it in with your fingers or cut it in with a pastry cutter until it is mixed in and you have lumps about the size of peas. Stir in the quarter cup water with a fork until the dough just comes together into a bunch of large dough clumps. Add more water 1 tablespoon at a time as needed to form the dough. Gather the pieces together and press them into a ball. Divide the dough into 2 pieces, one slightly larger than the other, flatten them into discs, wrap them in plastic wrap and refrigerate them at least 1 hour, and up to overnight.
When you are ready to make the pie, take the larger dough disc out of the fridge. If it is too hard to roll, let it sit at room temperature 5-10 minutes, but you don’t want it to get too soft. On a lightly floured surface, roll the larger piece of dough out into a circle about 1/8 inch thick. Lightly drape the rolled dough over a 9-inch round pie pan, press it into the pan and trim the edges. Wait to roll out the other piece of dough until the pie is filled.
Line the bottom crust with parchment or foil and weight it. Bake in a 425F oven for 20 minutes. Remove from oven, remove the weights and lining, return to the oven and bake for another 5 minutes. Then, set aside.
- 1 large bag of mixed winter greens
- 5 cloves of garlic, minced
- 3 medium leeks, washed well and thinly sliced – just the white and light green portions
- 2 tablespoons olive oil
- 1 cup packed grated Gruyere cheese
- Juice of 1 lemon
- 1/2 cup sour cream
- 2 eggs
- Sea salt and fresh ground pepper
Heat the olive oil over medium heat in a large frying pan. When the oil is shimmering, add the leeks. Stir and cook for 5 minutes over medium, then turn the heat to medium low and cook until the leeks are a lovely soft golden pile, about another 20 minutes. Turn the heat back to medium, stir in the greens and garlic, and cook for another 5 minutes until the flavors have mingled and any extra liquid has cooked off.
Transfer to a bowl. Allow to cool slightly, then stir in the cheese, lemon juice, eggs and sour cream until everything is well combined.
Spread the vegetable and cheese mixture into the prepared tart crust. On a lightly floured surface, roll out the second piece of dough into a 9 inch circle (use a pie plate to trace and trim it into a perfect circle), cut a shape or slits in the top and lay this over the tart filling. You don’t need to seal the top crust with the bottom, leaving a space gives the tart another air vent, and adds aesthetic interest.
Place a rimmed baking sheet on the bottom shelf of your oven to catch any drips, and place the tart on the middle shelf. Bake in a preheated 350 degree oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbly and fragrant. Allow to cool for at least 10 minutes before attempting to serve
Serve the pie warm or at room temperature.