Recipe
Double Crusted Vegetable Pie Recipe
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Midgelet / All my dishes 5 months ago
This double crusted pie is also called a Jewish-style pizza, this dish probably has its origins in the Italian south. Here the word pizza is related to the Greek pitta, a name for filo pies and a term still in use in Apulia, where many dishes reflect... More
Prep:20m Cook:40m Servings:8
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 Midgelet |
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Fans
Ingredients
- For the Pastry
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 8 to 10 tablespoons chilled unsalted butter or margarine
- 1 egg, lightly beaten
- 2 to 4 tablespoons water, or as needed
- For the Filling
- Juice of 1 lemon
- 3 large or 5 medium artichokes
- Olive oil
- 1 large onion, diced
- I large bunch fresh flat-leaf parsley, chopped (about 1/3 cup)
- 1 pound beet greens or spinach, coarsely chopped
- 2 pounds English peas, shelled (about 2 cups shelled)
- 1 tablespoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly grated nutmeg, or to taste
- 2 eggs, lightly beaten
- Olive oil or lightly beaten egg for coating pastry
Directions
- To make the pastry, stir together the flour and salt in a bowl or in the container of a food processor.
- Cut in the butter or margarine until the mixture resembles coarse meal.
- Blend in the egg and as much water as needed for the dough to come together into a rough ball.
- Divide the dough in into two pieces, one slightly larger than the other, and flatten each portion into a disk.
- Place the disks in a plastic bag and refrigerate for one hour.
- To make the filling, have ready a large bowl filled with water to which you have added the lemon juice.
- Working with one artichoke at a time, remove the stems and all the leaves until you reach the pale green heart.
- Pare away the dark green areas from the base.
- Cut the artichoke in half lengthwise and scoop out and discard the choke from each half.
- Then cut each half lengthwise into 1/4-inch-thick slices and drop into the lemon water to prevent discoloration.
- Pour enough olive oil into a large sauté pan to form a film on the bottom and place over medium heat.
- Add the onion and parsley and sauté three to four minutes.
- Drain the artichokes and add to the pan along with the greens and peas.
- Reduce the heat to low, cover, and cook slowly until the mixture is almost dry, 10 to 15 minutes.
- Remove from the heat, let cool, and season with the salt, pepper, and nutmeg.
- Mix in the eggs.
- Preheat an oven to 375 degrees F.
- On a lightly floured work surface, roll out the larger pastry disk into an l1-inch round about 1/8 inch thick.
- Carefully transfer to a 9-inch tart pan with a removable bottom.
- Spoon in the filling.
- Roll out the remaining pastry disk in the same way into a 10-inch round.
- Carefully place over the filling.
- Trim any excessive overhang, then turn under the pastry edges and pinch together.
- Cut a few steam vents in the top crust, then brush with olive oil or beaten egg.
- Bake until the crust is golden, 30 to 40 minutes.
- Remove from the oven and place on a rack to cool.
- Serve warm or at room temperature.
- Notes
- If you are worried about the bottom crust becoming soggy, sprinkle a thin layer of fine dried bread crumbs over the pastry before adding the filling.
- Alternatively, blind bake the bottom crust for 15 minutes, lining it with pie weights, let cool, and then add the filling.
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joe1155 5 months ago said:
This sounds just delicious!
borinda 5 months ago said:
Midge - neither my Jewish mother nor grandmother ever made this ...but it sounds like I missed out.