DDD #113 – Vegan Heirloom Tomato Tart (Pie) with Homemade Buttery Crust

 

All Photos © Christine Elise McCarthy 2018

Follow @celisemccarthy

Tweet

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

Click the image above to watch the video.

I keep throwing softballs like this out there to you kids.  Softballs in that the recipe is easy & the result delicious.  When, oh when, will you trust me & try one?

This one is almost like a quiche but uses no eggs or heavy cream – and it is vegan!  I used three colors of heirloom tomatoes but any tomatoes would work, even cherry tomatoes, I suspect.

For the pastry crust

makes two tarts

INGREDIENTS

2 1/2 cups flour

1 tsp salt

1 tsp sugar

16 TBS ice cold (even frozen) vegan butter

1/4 cup or more of ice water

Heirloom Tomato Pie with Arugula, Tofu, Cream Cheese & Parmesan

makes two tarts

INGREDIENTS

Pie crust – uncooked

5-6 heirloom (or other) tomatoes – sliced thin

2 cups fresh arugula

2 cloves garlic

1 (14 oz) block firm tofu

4 oz vegan cream cheese

2 slices of your favorite flavor vegan cheese

1/4 cup vegan Parmesan – grated  (plus a bit extra for topping – optional)

S&P

Basil – as garnish

DIRECTIONS

For the pastry crust

Put the flour, salt & sugar in a food processor.  Pulse to blend.  Then, 1 TBS at a time, pulse in the cold butter until it is all incorporated.  Add a few TBS water & pulse until little balls of dough begin to form & it falls away from the bowl of the processor.

Remove from the bowl & press into two balls – one a tad larger than the other.  Press flat, wrap in plastic wrap & chill for about an hour.  Let it sit at room temperature for about 15 minutes before you roll it out.

DIRECTIONS

for the Heirloom Tomato Pie with Arugula, Tofu, Cream Cheese & Parmesan

Heat the oven to 400 degrees.

Press the dough into a greased pie or tart pan.  A traditional pie dish is absolutely OK to use – as is a spring form pan.  Slit the crust at the bottom and par-bake it for 7 minutes.

Put the sliced tomatoes on paper towels, salt them & press more paper towels on top.  If your tomatoes are very wet & seedy, squeeze some of the seeds out to avoid excess moisture in the pie.  You can see that I did this with my red tomatoes.

Meanwhile, blend the tofu, cream cheese, cheese slices, vegan Parmesan, arugula & garlic in a blender or food processor.  Season with S&P.

When the crust has baked 7 minutes, top with the cup of grated Parmesan, the tofu mix & the drained tomatoes.  Add some S&P.  Maybe sprinkle some grated vegan Parmesan on top.  Drizzle a bit of olive oil on top.

Bake for 45-60 minutes – or until the ricotta is set.  You might need to wrap the edges of your pie with foil (or one of these cool silicone things – the red thing below – that I got at Bed Bath & Beyond) to prevent the crust from over-browning.

When the center seems set, allow this to cool for at least 15 minutes before cutting into it.  It can be eaten warm or room temperature.

Garnish with basil & eat it up!

DDD #64 – My “You Are Not Vegan Enough” Rant & Holiday Leftovers Shepherd’s Pie & 14 Other Ideas

 

All Photos © Christine Elise McCarthy 2017

Follow @celisemccarthy

Tweet

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

Ok – so I posted my Vegan Whole Turkey (seen above) – and the vegans on Facebook lost their collective shit.  Despite knowing it was a vegan item – I got blocked & banned & verbally assaulted SAVAGELY.  This video below is my response to the “You are not the right kind of vegan” attacks I got from the most self-righteous douchebags ever.  I also show you how I reinvented a bunch of random leftovers into and epic Shepherd’s Pie.

Below the video here are the 14 recipes I suggest as potential uses for your holiday leftovers.

Click the image to watch the video.

Thanksgiving Vegan Torta Rustica with Creamed Spinach and Chicken, Scalloped Potatoes & Sweet Potato-Butternut Squash Puree

Vegan Chicken & Mixed Vegetable Pot Pie

Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce

Vegan Marinated Chicken Banh Mi Sandwich

Vegan Horseradish Chicken Salad with Pecans and Jalapeno Potato Salad in Baked Wonton Cups

Vegan Chicken Salad Wraps

Cool Vegan Cashew & Cranberry Chicken Salad Tacos with Avocado

Sweet & Spicy Vegan Island Chicken with Pineapple

10-Minute Spicy Vegan Sriracha Chicken & Broccoli Bowl

Healthy Vegan Chicken Fricassee with Tarragon

Healthy Vegan Chinese Chicken Salad with Spicy Asian Dressing

Vegan Cold Chicken Piccata Pasta Salad with Asparagus & Spinach

Vegan Firecracker Chicken

Vegan Beef and Vegetable (Shepherd’s Pie) Empanadas

Vegan Rustic Vegetable Spiral Tart

 

All Photos © Christine Elise McCarthy 2015

Follow @celisemccarthy

Tweet

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

Browsing randomly on Pinterest, I saw that spiral tart (above by Bake to the Roots) & I knew I had to make one.  But – I decided to adapt the recipe & make it vegan.  Overall – it was easier than I thought but, if I were to make this again (and I probably will), I would use a vegetable peeler to shave really thin pieces of the vegetables.  My mandolin cut the pieces thicker than was manageable – so I had to blanch all my veggies.  Also – while I tried to assemble it the way Baked to the Roots suggested (by creating the spiral from the inside out & then sliding the completed spiral into the crust) –

– that proved trickier than I could handle.  Even tying kitchen string around it did nothing to make it stable enough to transfer.  So – I built it up from the inside out – but IN the crust with the poured cheese at the bottom.  And – if I were to try this again – I would use a potato peeler to slice thin veggies – skip blanching (except maybe the carrots) – and roll it up like a tire – starting with a center bit and alternating vegetables – but rolling it tight & upright (again – like a tire) – like they did on The Sweet Spot – seen below.

See how much thinner her slices of veggies are than mine?  I bet rolling that fucker up was a breeze compared to my attempts.

Anyway – either way – the result is gorgeous & impressive & delicious & good for you!  So – if you need to bring a show stopper to some holiday party this season – let me suggest this!  I bet nobody will ever have seen one before.

Vegan Rustic Vegetable Spiral Tart

Feeds 4-6

INGREDIENTS

for the pastry

1 1/2 cups flour

pinch of salt

1/2 cup ice cold vegan butter

1 TBS ice water

for the filling

1 cup vegan cheddar shreds

1/4 cup vegan sour cream

1/2 cup vegan cream cheese

S&P

1 tsp or more of chili powder or any herbs of your choice (I used chili powder)

3-4 medium zucchini (green or yellow or both – I used green)

1 medium eggplant

2-3 large carrots

olive oil

S&P

DIRECTIONS

Heat the oven to 350 degrees.

You have two choices for making the dough.

In a large bowl – mix flour and salt and cold butter in small pieces. Rub the butter into the flour until it resembles crumbs. Add the water and knead the dough. Work quick so the dough does not get too warm. Wrap in plastic wrap and let rest in the fridge 30-60 minutes.

OR – pulse the butter into the flour/salt in a food processor & add the water at the end.  For me – this resulted in just a bowl of crumbs but I poured them onto plastic wrap & used the wrap to press the crumbs into a ball.  I then wrapped it & put it in the fridge.

Grease a 10 inch tart tin*.  Maybe vegan butter is less binding than real butter – but I could not roll out the crust.  So – I just pressed it – in pieces – into the tart pan until the bottom was covered & the crust went almost an inch up the sides.  Place in the fridge for another 10 minutes to cool down.  Doesn’t look great but nobody is ever gonna see it.  Plus – when you make things that come out a little “rough around the edges,” just call them “rustic” and everything is excused.

Take the tin out of the fridge, line with baking parchment and fill with (baking) beans or a second tin bit smaller than the one with the dough. Blind bake for 15-20 minutes. The edges should be slightly golden in color. Take out of the oven and set aside.   I used parchment paper & a pottery planter.  I don’t think they were really necessary – so – if you are feeling lazy & adventurous – just bake the thing naked for 15-20 – or until it just starts turning color.  (Ignore the circle I drew on that paper.)  Remove from the oven & raise oven temperature to 375.

 

For the filling, melt the cheddar, cream cheese & sour cream together in a sauce pan & then stir in any seasoning or herbs you chose.  Season a bit with S&P.  Set aside.

Wash the vegetables and cut into thin strips with a vegetable peeler or a mandolin or a sharp knife (I would recommend the peeler). The strips should have about the same height – so you might have to half them or cut parts off. You will need a lot of those strips, so keep slicing. When done, place flat on a plate and season with salt and pepper.

Pour the cheese-mix into the pre-baked crust and spread evenly.   I did not use quite all the cheese I had.  You might use more or less – depending on the height of the edges of your tart – but don’t fill it up or the cheese will bubble over as you add the veggies.

If your veggies are too thick or stiff for rolling – blanch them in boiling water.  My slices were almost 1/4″ thick so I started by blanching the carrots for 3 minutes & then adding the zucchini for one minute & then adding the eggplant for a final minute – so – my carrots spent 5 minutes softening.  If you used a peeler – your slices should be very thin & you might not need to blanch anything – or maybe just the carrots for a minute.  If you blanch things, though, submerge them in ice water to stop the cooking & to make them cool enough to handle.  Pat them dry in some paper towel.

Start rolling the vegetables, by starting with one strip of carrot for example in a tight circle and then wrap zucchini or eggplant strips around.  I suggest either doing this as demonstrated in the photo above (like a tire) or by just starting by curling strips around each other – directly in the center of the tart.  Play around with the different vegetable strips so you get a nice color mix at the end.  Continue wrapping & rolling until your circle of rolled vegetables is roughly 10 inches in diameter – or you tart is full.  If you rolled them like a tire – carefully place your spiral down onto the cheese filling of the tart & use extra strips to fill in any gaps.  I had lots of extra veggies so I just pureed them into a can of dog food for my dogs’ dinner.

Brush with some olive oil & season with S&P.  Bake for 40-50 minutes. If the vegetables start to get too dark, cover with some aluminum foil and continue baking.   Allow to rest at least ten minutes before removing from the tart pan.

Feast your eyes on your gorgeous creation & commence the feast!

Arugula, Ricotta, Cream Cheese and Parmesan Pie with Heirloom Tomatoes

 

 

 

 

All Photos © Christine Elise McCarthy 2014

Follow @celisemccarthy

Tweet

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

I keep throwing softballs like this out there to you kids.  Softballs in that the recipe is easy & the result delicious.  When, oh when, will you trust me & try one?

This one is almost like a quiche but uses no eggs or heavy cream.   I suppose it can be made vegan – if you can find vegan alternatives to the dairy ingredients.    I used three colors of heirloom tomatoes but any tomatoes would work, even cherry tomatoes, I suspect.  I used a packaged, raw pastry dough but you can make your own if your prefer.  HERE is a recipe for dough that I included in my Savory Three Mushroom & Kale Pie, seen just below.

The ingredients & instructions lists are short so, if you like tomatoes & arugula & a light but creamy entree – why not give this one a try?
Arugula, Ricotta, Cream Cheese & Parmesan Heirloom Tomato Pie

INGREDIENTS

Pie crust – uncooked

3 heirloom (or other) tomatoes – sliced thin

2 cups fresh arugula

2 cloves garlic

15 oz fresh ricotta – or vegan alternative

4 oz cream cheese – or vegan alternative

S&P

1 cup Parmesan – grated  – or vegan alternative

Basil – as garnish

DIRECTIONS

Heat the oven to 400 degrees.

Press the dough into a greased pie or tart pan.  A traditional pie dish is absolutely OK to use – as is a spring form pan.  Slit the crust at the bottom and par-bake it for 7 minutes.

Put the sliced tomatoes on paper towels, salt them & press more paper towels on top.  If your tomatoes are very wet & seedy, squeeze some of the seeds out to avoid excess moisture in the pie.  You can see that I did this with my red tomatoes.

Meanwhile, blend the ricotta, cream cheese, arugula & garlic in a blender or food processor.  Season with S&P.

When the crust has baked 7 minutes, top with the cup of grated Parmesan, the ricotta mix & the drained tomatoes.  Add some S&P.

Bake for 45-60 minutes – or until the ricotta is set.  You might need to wrap the edges of your pie with foil (or one of these cool silicone things – the red thing below – that I got at Bed Bath & Beyond) to prevent the crust from over-browning.

Depending on how deep your crust and/or pan might be – it is possible that you will have leftovers of the ricotta filling.  If you do – hang onto it.  Don’t overfill the crust or you run the risk of the tomatoes slipping off while cooking.   I will post a pizza recipe tomorrow that uses the ricotta filling.

When the center seems set, allow this to cool for at least 15 minutes before cutting into it.  It can be eaten warm or room temperature.

Garnish with basil & eat it up!

Tomato Pie (Tart) with Not-Fried Green Heirloom Tomatoes & Spicy Remoulade (Vegetarian or Vegan)

All Photos © Christine Elise McCarthy 2014

Follow @celisemccarthy

Tweet

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

OK.  This is fucking easy & light & can be vegan if you have a vegan dough recipe.  I used a Pillsbury pie crust which I just discovered has lard in it.  Oops!  I won’t make that mistake again.

Anyway – you can make your own pie crust with vegan butter or use a pre-made thing that is ACCIDENTALLY vegan – like Pillsbury Butter Flake Crescent Rolls.  Check out SO FAKE IT IS VEGAN or PETA’s ACCIDENTALLY VEGAN list for some surprising vegan items.

The fact is – if you are vegan but not on a gluten-free diet – you probably can figure out your pie crust pretty easily.  Gluten-avoiders probably have all their alternative options lined up, too, so I am not going to worry.  I am just gonna post this easy & yummy thing & let you guys work out subbing where you need to sub.

I really LOVE fried green tomatoes but good luck finding genuine green tomatoes in LA.  Yet – often when I squeeze the heirloom selection – the green ones are very hard.  Likely, they would be red ones if left on the vine long enough.  Who cares?  The hard green ones (and a resilient yellow one) worked great in this dish.  And, while it offers most of the pleasures of a fried green tomato recipe, it is not fried at all & comes with far less guilt.

This spicy remoulade I made is basically spicy Thousand Island dressing.  Or – a tweak on the Delta Dipping Sauce I posted with my Spicy Baked Parmesan Zucchini Chips and my “Oh, shit!  I ate too big of a chunk of a pot truffle and now I need to cook my way out of an eighteen hour high” dinner (for THAT story – look here – and read the whole post) – Spicy Southern Fried Cauliflower and Delta Dipping Sauce with Smashed Baked Potatoes and White Gravy and Buffalo Mac & Cheese – seen below, respectively.

There are a bunch of ingredients but you just blend them up & go – so don’t be intimidated.

SPICY REMOULADE

INGREDIENTS

(PS – you can go ALL mayo rather than with yogurt – if the extra calories don’t concern you or if vegan yogurt is hard to find.)

1/2 cup yogurt – or vegan alternative

1/4 cup mayo – or vegan alternative

1/8 cup grain or Dijon mustard

1-3 garlic cloves

1 tsp dill pickle juice

1 cocktail dill pickle

1 tsp capers

1/2 tsp prepared horseradish

1/4 tsp cayenne pepper

1/4 tsp hot or smoked paprika

1 tsp hot sauce (I used Crystal)

DIRECTIONS

Blend that shit up in a food processor or blender.  Refrigerate.

Tomato Pie (Tart) with Not-Fried Green Heirloom Tomatoes

INGREDIENTS

Pie crust for the tart shell (I used Pillsbury but I hear there is lard in them – so choose or make your crust with your own dietary restrictions in mind)

4 heirloom tomatoes (color selection not important) – mine were NOT ripe & were rock hard so look for this sort (or the hardest tomatoes you can find)  – sliced very thin

1 small sweet onion – sliced thin

2-4 garlic cloves – chopped

S&P

2 TBS butter – or vegan alternative

3/4 cup Panko or other bread crumbs

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp cayenne pepper

Basil or arugula or parsley as garnish (insanely optional)

DIRECTIONS

Heat the oven to 400 degrees.

I used a spring form tart pan like this one (photo stolen from Google):

ANY spring form pan or even a traditional pie dish will do – so don’t go buying something you don’t need.

Whatever pan you use – grease it up with cooking spray or olive oil or butter.

Slice the tomatoes & lay them on paper towels.  Sprinkle with salt & press more paper towels on top.  This will remove lots of their moisture so your tart is not soggy.

Press your crust dough into whatever pan you are using and cut some vent slits in the bottom & bake empty (par-bake) for SEVEN MINUTES.  Take it out of the oven & set aside.

After the tomatoes drain for 15 minutes or more – layer the sliced onions & garlic & tomatoes into your crust.  Add lots of S&P.

Melt the butter in a pan and add the panko & seasonings.  Spread it on top of the tomatoes.

Wrap tightly in foil (don’t forget the foil or your panko will burn) and bake for about 45 minutes to an hour – erring on the longer oven-time if you want really soft tomatoes.  Remove the foil & bake another five minutes or until the panko turns golden.

Let this sucker rest unmolested for at least 15 minutes before cutting into it.

Serve with the spicy remoulade & any garnish you feel inspired to use.  Bust out some champagne.  It’s the holidays!   Draw a hot bubble bath & polish off the champagne in the tub – with a copy of my book!  www.bathingbook.com!  Makes a great stocking stuffer – assuming the recipients of your stuffed stockings like to read raunchy comedies about drinking too much & regrettable sex.

Cheers!

Chocolate Cinnamon Cannoli Tart

All Photos © Christine Elise McCarthy 2013

Follow @celisemccarthy

I had a really brutal holiday season.  Very isolated (right down to a three day stint with no internet or cable) where the only people I saw for days on end were the AT&T techs that came to my house a few times a day for a few days.  I used this as an excuse to drink champagne before noon & cook myself foolish and I ate enough for a small family.

Christmas night – I accidentally locked myself into a storage closet that is little more than a bunker because I had no idea that the door locked at all – let alone from the outside.  Me & three dogs locked in a windowless room in the deepest recess of my house – a room most of my friends do not even know exists.  A series of UNBELIEVABLY LUCKY breaks is all that stands between me typing this now & me, officially missing, locked in a small room with three pooping & peeing dogs & a case of wine with no wine opener.  The luck came in these forms:

1) I had recently (like – last week) installed a light in there that could be turned on from INSIDE the room.

2) I had my cell phone with me.

3) My phone MIRACULOUSLY got cell service – despite the fact that it hardly gets service anywhere in my house.

4) I had a little tool box in there with a hammer, screwdriver & pliers.

5) The door is hinged on the inside.

So – I called my mother in Boston (at 1:30am her time) and my boyfriend in Arkansas to tell them I was trapped.  I called a local friend, my friend Dave, and told him how to break into my house.  My plan was to just sleep in there & have him bust me out in the AM.  I think it was my mother who asked if I had tools & when I confirmed that I did – she told me to take the door off the hinges which, feeling VERY McGyver-esque – I did.

So – I am not a week of no food thinner, nor are my hands & throat bloodied from efforts to escape or draw someone’s attention to my predicament.  A week long fast might not have been the worst thing – but a week in the dark with three hungry dogs and lots of poop would have REALLY warped my mind.

Anyway – so on December 31, I decided to make a decadent dessert to bring as an offering to the party I was to attend that night.  It would be the first time I did ANYTHING remotely social since Christmas eve and I was desperate for a way to shed the self pity & negativity I had wallowed in for a week.  I had almond bark in the fridge that I had made on Xmas eve.  I decided to break some of that up & use it in a cannoli tart.  I also decided to make the ricotta cheese required from scratch, too.   You can just use store bought ricotta & chocolate chips, though.

After I made the ricotta cheese & the made (and chilled) the cinnamon crust & then the cannoli filling – I assembled and baked this gorgeous tart.  Because the ricotta was homemade – I expected a lighter, fluffier result.  The smells of cinnamon & chocolate filled my house.

I took the tart out of the oven & went to sprinkle it with powdered sugar.  Alas – I had none – so I used some Ghiradelli ground chocolate & cocoa.

White would be prettier but whatever.  I photographed this guy extensively because I never post desserts & I wanted to get this first effort just right.  I reached into the cabinet overhead for a plate I could transport the tart on.  I selected one & closed the cabinets.  As I popped off a few final shots, lamenting the fact that I couldn’t get a shot of it SLICED, I heard a rumble.  Suddenly, the cabinet doors I had just closed burst open & the cabinet began vomiting a torrent of dishes, both plastic & ceramic, all over my counter & floor.  It was so loud & sudden it nearly gave me a heart attack.  When it was over – I calmed myself & assessed the damage.  Several broken plates, glass everywhere and one DOA assassinated Chocolate Cinnamon Cannoli Tart.

I almost cried.  The dishes didn’t matter.  The tart!!!  I had worked so lovingly on it.  And there wasn’t time to make another – even from store bought ricotta.  I would have to go to my party empty-handed.  😦

So – at a loss as to what else I could do –  I cut out a nice slice from an unmarred section & took these photos.

I tasted it, too.  It was incredible.  Just as light & subtle (not too sweet) as I’d hoped.  I kept this slice in the fridge & sampled it last night after a day of chilling.  It took on a more dense, cheesecake-like quality & remained delicious!  So – while nobody else got to taste this baby, I recommend you try it.  With store-bought ricotta & chocolate chips (and powdered sugar) – you could do this fairly easily & it should look as lovely as it tastes.

PRINT THIS RECIPE

Chocolate Cannoli Tart

INGREDIENTS

FILLING

2 1/2 cups ricotta (instructions on EASY homemade ricotta HERE.  It will net you just under 2 cups – so I added 1/2 cup of store-bought. If you are making ricotta you need: 9 cups whole milk, 1 cup buttermilk, salt & white vinegar.)

1 egg

1 TBS sugar

1 tsp vanilla

1/2 cup chocolate chips – more for melting if you want to garnish with a chocolate drizzle

powdered sugar as a topping – or cocoa – or shave a candy bar (dark or white chocolate) over the tart as garnish – or drizzle melted chocolate chips

CRUST

2 cups flour

1/2 cup sugar

1/2 tsp salt

1 heaping tsp cinnamon

6 TBS cold butter – cubed

1 egg

1-3 TBS milk – or more

DIRECTIONS

Make the ricotta – directions HERE.  Or use store-bought.

Make the crust in a food processor.  Blend the flour, sugar, salt & cinnamon.  Add the butter in pieces & pulse to incorporate.  Add the egg & the milk (one TBS at a time) & pulse until a ball forms that travels around the bowl.  You might need less than 3 TBS of milk – maybe more.

Roll the ball of dough round & press into a circle.  Place it between two pieces of parchment paper & roll it out until it is big enough for your tart pan.  I made mine kinda too big but I like a rustic look.  Grease your tart pan (or spring form pan) & press your crust into the pan.  Chill for at least 30 minutes.

For the filling – use your food processor to blend the ricotta, sugar, egg & vanilla.  Do not over process this.  Add the chocolate chips & pulse to mix them in.

Pour this into your chilled crust.  Know that the filling will rise up a bit to do not over-fill your crust.  Bake at 350 for 25-35 minutes.  Mine was done in 30.

Let the tart cool completely.  Then – sprinkle powdered sugar or cocoa over the tart or melt some extra chocolate chips & drizzle them over it or shave a dark or white chocolate bar over the tart.

PRINT THIS RECIPE

FOLLOW-UP to my Stuffed Deep Dish Pizza Pie

All Photos © Christine Elise McCarthy 2014

Follow @celisemccarthy

Tweet

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

Follow @celisemccarthy

 

This is a follow-up post on my Stuffed Deep Dish Pizza Pie post.  While I initially felt my success with the deep dish pizza had two major flaws (a too thin crust & too wet contents) – let me show you what this beauty:

became after a night in the fridge:

The contents condensed measurably.  It went from a 2 1/2 inch deep pie to a one inch deep tart.    No longer too wet – it is moist & solid – is slices up like a dream now.  It is DELICIOUS at room temperature & even better reheated.  Look how pretty!

So – I take back everything I said initially about this guy.  There is so much flavor packed into one dense little slice – with the addition of a simple salad – you would have a very elegant meal – whether for brunch, lunch or dinner.  So – go ahead & make one of these guys & you will have good eating on your hands for DAYS!!!!

ORIGINAL POST IS HERE.

 

Cheesy Three Cheese, Potato & Broccoli Deep Dish Torte

All Photos © Christine Elise McCarthy 2012

Follow @celisemccarthy

This is another recipe born of ingredients I had at hand & a desire not to waste them.  I recently looked into what I spend on groceries each month.  I was horrified.  I live alone.  I eat twice a day & usually have a tofu dog every day for lunch.  I don’t eat meat & I seldom spring for the GORGEOUS fresh seafood at my local Gelson’s (and by seldom – I mean less than once a month – at most).  Sure – I made Thanksgiving dinner for 11 this year & have hosted several dinner parties in honor of my boyfriend’s visits but jeez!  As of this week – I have spent an average of $717 a month on groceries!!!!   That does include wine & random investments in costly ingredients like hazelnut oil & a bottle of Chartreuse but still.  I live on pizza, pasta & tofu dogs and I VERY rarely spend even $10 on a bottle of wine.  My boyfriend drinks canned Bud Lite.  I shop at Costco and Smart & Final – not Whole Foods, Bristol Farms – or even Gelson’s.  How could I possibly be spending that much?  Yet, confounding as it may be – it appears to be the truth.  So – you will be seeing a lot more economically-minded recipes coming up & lots of things with repeat ingredients as I try to use up stores I have of various things.  And my wine might have to transition to the boxed variety.  That’s sad.  It’s sad when you are so determined to drink wine that you need to chug the first glass just to make the second glass taste remotely palatable.  The third is usually pretty smooth after that.  Will I need to drink the first box quickly to make the second box taste good?  That seems downright excessive.  But – you will know the answer to that if my blog drops off and you spot me huddled under a freeway overpass with my three dogs, in a threadbare crew jacket from old acting job like Father Dowling Mysteries – and red wine glass stains curling up from over my top lip – giving me a distinctly Joker-like expression.  Something like this:

Speaking of homelessness – I have to share my new favorite dog on Earth with you here.

LOOK AT THAT PICASSO FACE!!!!  Here is her story:

CT, NY, NJ MA or PA
~REMEMBER WHEN LUCY WHO WAS DEFORMED FROM AN INJURY CAME TO AMERICA, EVERYONE WANTED TO HELP HER? WELL, IT’S BEEN OVER A YEAR NOW & LUCY IS STILL WAITING FOR A FUREVER HOME. WHERE IS EVERYONE? PLS SHARE/ADOPT THIS ANGEL 

SO SHE CAN GET THE LOVE SHE DESERVES.~
Lucy has survived the unimaginable. Used repeatedly as a breeding dog and then discarded to the streets of Colombia, she was found starving by a good Samaritan, her jaw and nose badly broken. A SFTH adopter and volunteer heard about her plight and arranged for her to fly to NY, where she has been receiving rehabilitation ever since. We had a specialist examine her, and although her facial bones never healed properly, she can eat, drink and has no pain whatsoever, so we decided not to put her through extensive and unnecessary surgery. Anyway, we think she’s beautiful the way she is! Lucy is great with people and she adores small dogs, probably because they remind her of the many puppies she’s had over the years. Her foster mom tells us that Lucy is very easy going and low maintenance. The only thing our little couch potato loves more than having a backyard to explore, is having a couch to come back to and nap on! Lucy is spayed 100% healthy, up to date on her shots. Please call Beth at 347 242 0459 you would like to adopt our Special Girl.
Lucy is currently in a wonderful foster home with her trainer in CT, not boarding (that was last year). We’re only going to adopt her out to a home in CT, NY, NJ MA or PA. We’d prefer to keep her close so the person or family will be able to visit her a couple of times so they can get to know her and Lucy can get to know them. We’d like to adopt her out as the only dog or to someone pit savvy with a well balanced small dog. And we would love for Lucy to have an enclosed backyard which she has now and LOVES!

____________________________________________________________

Isn’t she amazing???  Are you in the northeast?  Can you adopt her?

____________________________________________________________

Anyway – like my smoked salmon, potato & asparagus torte – this dish is VERY easy to prepare & could feed 6 as a main course pretty easily, more as a side dish.  I used the cheeses I used here because I had them already.  Any cheese could be substituted but you would need at least one creamy cheese (like the goat cheese) to keep the consistency right.  Maybe use cream cheese or ricotta or Boursin or something.  Even feta.  I also used smoked cheddar – because I had it.   I used it in all – including the top layer of this torte.  It was a mistake.  It doesn’t melt well & the other cheesy mix burned.

Undeterred – I simply peeled the thin burned layer off (including any burned cubes of the cheddar) and topped the torte again with a pizza blend mix I had of grated cheese – like I had with a cauliflower gratin torte I made for Thanksgiving – seen here:

So – I recommend this method.

Also – as an aside – I used broccoli in this recipe that I had frozen myself a month or so ago.  I found I had a lot of broccoli & spinach & I was leaving town &didn’t want it to spoil.  So – I divvied it all up into little baggies & froze it.  Thawed – they came out pretty much like any frozen vegetable (of which I am no fan) and did not taste as good as they might have if used in recipes in their fresh state.  No more freezing asparagus or broccoli & definitely not spinach – for me.

If you own a food processor – I cannot impress upon you strongly enough how much I encourage you to make this torte crust yourself.  It is ridiculously easy & takes 5 minutes.

PRINT THIS CRUST RECIPE

Homemade Herbed Tart Crust Pastry

enough for TWO tarts

INGREDIENTS

3 cups flour

12 TBS butter (salted, if possible) – CHILLED and cubed

2 eggs

1+ TBS fresh thyme (or diced fresh sage or fresh parsley or fresh oregano) – OPTIONAL

water

1/4 tsp salt

DIRECTIONS

Mix the salt & flour together in your food processor (or in a bowl – as this dough could be made by hand – just not by me).

Pulse in the butter until it is incorporated into the dough.  Pulse in the fresh herbs.  Pulse in the two eggs.  Add water 1 TBS at a time until small lumps of dough form.

Divide the dough into two balls & on a lightly floured surface, roll the two balls into disks large enough to line your tart pan.  I rolled one out – and lined my tart pan.  The other, I kept in a ball, rolled it in some flour & then wrapped it in plastic wrap to keep in the fridge for another tart another day.

When you line your tart pan – press the dough in gently, starting from the center & work to the edges.  You can wrap the  pastry over the rim & then cut away extra, for a cleaner look.  I go more rustic & press it in more willy nilly.

Refrigerate your pastry-lined tart pan for at least 30 minutes.

PRINT THIS CRUST RECIPE

______________________________________________________

PRINT THIS TORTE RECIPE

Cheesy Three Cheese, Potato & Broccoli Deep Dish Torte

INGREDIENTS

1 crust – either frozen or from the recipe above.

4 TBS butter

8 oz heavy cream (or milk or half & half)

2 garlic cloves – chopped

2 potatoes – peeled, boiled until soft & sliced 1/4 inch thick

3 celery stalks – diced

1 large onion – diced

1 lb broccoli florets – steamed al dente (or frozen)

1 TBS fresh thyme (optional)

3 eggs

3 oz smoked cheddar (or other strongly flavored cheese) – cubed

4 oz goat cheese (or other soft cheese)

6 oz grated cheese – either provolone, jack, cheddar, mozzarella or a blend

3 oz ADDITIONAL grated cheese as a topping

S&P to taste

DIRECTIONS

PRE-HEAT oven to 350 degrees.

Press your crust into a spring form (or other) deep pan.  Chill for at least 30 minutes.

Meanwhile – peel, boil & slice your potatoes.  Try not to overcook them.  A potato is cooked if you pierce it with a knife or fork – lift it from the water – and it falls off on its own.

Steam or blanch your broccoli also trying hard not to overcook it.

In a bowl or food processor – blend the heavy cream, eggs, goat cheese, 6 oz grated cheese, fresh thyme and S&P.

In a saute pan, melt the butter & saute the onion & celery.  When they soften, add the garlic & saute another minute.  Mix in with the broccoli.

To assemble the torte – put in a layer of sliced potatoes – using half, then half of the broccoli/onion mix, then dot with half your cubed smoked cheddar (press the layers down here to get maximum density) and cover with half the heavy cream mixture.  Repeat the potato then broccoli, cubed cheese (and pressure)  & heavy cream layers.  Top with the 3 oz or more of grated cheese.

Bake at 350 for 40 minutes or so – or until your top layer of cheese is melted & begins to turn golden.

Let the torte rest, unmolested, for at least 15 minutes.  Slide the blade of a knife between the crust & pan before releasing the spring form (if using).

Slice it up & serve!

PRINT THIS TORTE RECIPE