Me *still* like pie.
Jun. 28th, 2006 10:16 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerMixed-Greens Torta
Dough for a double pie crust:
1 1/2 cups flour
1 stick butter
approx 5 Tbsp cold water
Filling:
5 ounces chard
5 ounces spinach
1/2 cup parsley
4-6 ounces chopped smoked proscuitto
6 ounces farmer's cheese (I used soft goat cheese)
5 ounces cream cheese
4 eggses
1 egg yolk beaten with a few threads saffron
Cut the butter and flour together until the butter resembles coarse crumbs. Gently stir in the water, wrap in plastic, and refrigerate until needed.
Wasth the greens and herbs. Chop and dry thoroughly, pressing or spinning out as much water as possible. Heat oven to 425. Beat the cheeses together (I used a mixer). Add in proscuitto and eggses; blend thoroughly.
Roll out 1/2 to 2/3 of the dough and line a 9" pie pan. Add the filling, roll the top crust, and crimp shut. Pierce to allow steam holes and paint with the egg yolk/saffron mixture.
Bake for an hour or so.
What worked: This was our dinner Friday night at Crown, and also our lunch Saturday. The cheeses stayed soft (unlike, say, mozzarella) and this meant that it was quite good cold. Nice balance of flavors and I liked the uber-yellow top. Using goat cheese rather than farmer's cheese gave it more oomph.
What didn't: The cream cheese and goat didn't entirely mix; some sections of pie were goatier than others. Next time I'll probably use all goat cheese (although a mild creamy one).
Will I make it again? Sure.
Dough for a double pie crust:
1 1/2 cups flour
1 stick butter
approx 5 Tbsp cold water
Filling:
5 ounces chard
5 ounces spinach
1/2 cup parsley
4-6 ounces chopped smoked proscuitto
6 ounces farmer's cheese (I used soft goat cheese)
5 ounces cream cheese
4 eggses
1 egg yolk beaten with a few threads saffron
Cut the butter and flour together until the butter resembles coarse crumbs. Gently stir in the water, wrap in plastic, and refrigerate until needed.
Wasth the greens and herbs. Chop and dry thoroughly, pressing or spinning out as much water as possible. Heat oven to 425. Beat the cheeses together (I used a mixer). Add in proscuitto and eggses; blend thoroughly.
Roll out 1/2 to 2/3 of the dough and line a 9" pie pan. Add the filling, roll the top crust, and crimp shut. Pierce to allow steam holes and paint with the egg yolk/saffron mixture.
Bake for an hour or so.
What worked: This was our dinner Friday night at Crown, and also our lunch Saturday. The cheeses stayed soft (unlike, say, mozzarella) and this meant that it was quite good cold. Nice balance of flavors and I liked the uber-yellow top. Using goat cheese rather than farmer's cheese gave it more oomph.
What didn't: The cream cheese and goat didn't entirely mix; some sections of pie were goatier than others. Next time I'll probably use all goat cheese (although a mild creamy one).
Will I make it again? Sure.
