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Author Notes: This garden pie was inspired by a potato torte I watched Melissa d’ Arabian make and I thought why not use other root vegetables! My first pie layered kohlrabi only but I found my favorite is to layer a mixture of leeks, kohlrabi or rutabaga, carrot and potato, thinly sliced, it just depends what I have on hand. A slice of this pie with a dollop of creamy, Greek yogurt-horseradish sauce makes a delicious meal or side! —lapadia
Makes: filling for one 10 inch pie
Use your favorite recipe a pre-rolled or this all butter recipe below:
1 cup unsalted butter, cubed and chilled
2-1/4 cups all-purpose flour
1 teaspoon salt
8-10 tablespoons ice water
- INSTRUCTIONS: Put the butter, flour and salt in the food processor, pulse lightly until the mixture resembles wet looking particles (some recipes say pea sized). Add water, 1 tablespoon at a time, pulsing a couple times after each tablespoon. Keep adding water until the dough just starts to gather into larger clumps. Split the dough in half and place each into a re-sealable plastic bag, pat each into a disk. Let the dough sit in the refrigerator 30 minutes.
5 strips of thick bacon
2 sprigs fresh thyme, 1 of rosemary and 1 of sage
1 cup heavy cream
4-1/2 cups kohlrabi sliced into thin half moons (see note below)
I like have made a mix of leek, rutabaga and carrot with potato, thinly sliced, too…it all depends what you might have available.
2 tablespoons all-purpose flour
2/3 cups shredded gruyere
Salt & fresh ground pepper
2 tablespoons unsalted butter
Cream or milk for brushing on the top crust
- INSTRUCTIONS: Preheat oven to 375 degrees F. Peel and slice the veggies thinly; place in a large bowl, add the flour and stir to incorporate and coat.
- Cook the bacon until just crispy. Drain on paper towel and crumble when cool enough to touch.
- In a small sauce pan, heat the herbs and cream or ricotta whey on low heat just to a simmer. Turn off the heat and let steep for about 5 minutes. Remove the herbs.
- Roll out one of the dough disks into an 11-inch round and line a 10 inch pie pan. Arrange an even layer of sliced vegetable, season with salt & pepper, and 1/4 of the crumbled bacon.
- Continue layering until the pie pan is nearly full. Pour the cream over the entire pie, and let it seep down. Top with the gruyere.
- Roll out the remaining dish of dough and cover the pie with it. Crimp the edges closed. Brush the top and edges of the crust with cream or milk. Make a few slits in the center of the top crust, for the steam to escape. Put the pie pan on a baking sheet.
- Bake until the crust is browned and crispy, 60-70 minutes, depending on your oven. Cover the edges of crust with foil if it gets too brown.
- Remove pie from the oven and let rest at least 20 minutes before serving.
- NOTE: I have made this pie using Infused Ricotta Whey in place of the heavy cream, recipe found onsite:
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring
- This recipe was entered in the contest for Your Best Root Vegetable Side