VEGETABLE-LOVER'S POTPIE
If time is
of the essence when making the pastry, rather than chill the dough in the
refrigerator for an hour, place it in the freezer for about 30 minutes. Then
it's just the right temperature and consistency for rolling.
List of Ingredients
--Savory Cream Cheese Pastry--
2 1/2 cups unsifted all-purpose flour
2 tablespoons ( 1/2 ounce) finely grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon cayenne
1/8 teaspoon sweet (not hot) paprika
8 ounces unsalted butter, chilled, then cut into 1/2-inch slices
6 ounces cream cheese, cut into small cubes
--Vegetable Filling--
2 tablespoons olive oil
2 yellow onions, peeled and cut into wedges
2 small leeks, well washed, halved lengthwise and sliced crosswise
2 garlic cloves, minced
2 celery stalks, halved lengthwise and cut into 1-inch slices crosswise
3 carrots, peeled and cut into 1-inch chunks
2 small zucchini, coarsely grated
8 ripe tomatoes, halved and cut into large chunks
2 waxy potatoes, peeled and cut into 1-inch chunks
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/8 teaspoon hot red pepper flakes (optional)
1 small bunch (about 8 leaves) red or green Swiss chard, stems thinly sliced
and leaves coarsely chopped
Salt and freshly ground pepper, to taste
Recipe
INSTRUCTIONS: To make the pastry: Combine flour, Parmesan, salt, cayenne and
paprika in a processor. Process a few seconds just to mix. Scatter butter
over flour mixture. Process with on/off bursts until mixture has consistency
of cornmeal. Scatter cream cheese over mixture. Process until ingredients
just come together in a ball.
Shape dough into a 9 x 7 x 3/4-inch rectangle. Wrap in plastic. Refrigerate
until firm, at least an hour and up to 3 days; or freeze, well- wrapped, up
to 2 weeks.
To make the filling: Heat olive oil in a large pot. Add onions, leeks and
garlic; saute over medium heat, stirring occasionally, for about 5 minutes.
Add celery, carrots and zucchini. Cook, stirring occasionally, for 5
minutes. Add tomatoes; cook for 5 minutes. Add 1/2 cup water, the potatoes,
thyme, oregano and cayenne, the chard stems and leaves, along with any water
clinging to them. Simmer over low heat, stirring occasionally, for about 12
minutes, or until vegetables are almost fork-tender (vegetables will bake
tender later in the oven). Season with salt and pepper. Set aside to cool a
bit. (May be made to this point, cooled, covered and refrigerated, for up to
3 days before assembling.)
Assembling potpie: Adjust rack in lower third of oven; preheat oven to 400
degrees. Spoon the filling into a 3-quart ovenproof baking dish or pan about
13 1/2 x 8 1/2 x 2 1/2-inches.
Roll out pastry on a lightly floured work surface to a 18 x 12 1/2 x 1/8-
inch rectangle. Moisten edges of baking dish with your fingertips (dipped
into water). Roll up pastry onto the rolling pin and suspend about 1 inch
over pan. Cover vegetables with pastry. Trim pastry overhang to 1/2 inch.
Press edges to seal pastry to pan. Using a small paring knife, cut about 9
slits in pastry for steam to escape.
Bake for 40 to 45 minutes, or until pastry is pale golden and juices begin
to bubble through slits in crust. Let cool on a wire rack for about 10
minutes before serving. Spoon each serving into shallow soup bowls.
Serves about 9.
PER SERVING: 520 calories, 10 g protein, 52 g carbohydrate, 32 g fat (18 g
saturated), 77 mg cholesterol, 278 mg sodium, 6 g fiber.
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