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From the Publisher
SWEET POTATO & HERB PARMESAN GALETTES
This recipe makes a threesome of the prettiest, tastiest little sweet potato tarts you’ve everen countered—high praise from a fellow who usually finds sweet potatoes kind of boring. The potatoes’ royal treatment includes a quick flash in the pan with chopped onion to soften up the slices. Then they’re layered in the tart, dusted with sage-and-oregano’d Parmesan cheese, and finally drizzled with cream before being baked to golden perfection; think sweet potatoesvau gratin, on a crust. It’s enough to turn the most indifferent sweet potato eater into a rabidvfan.
LITTLE ROASTED TOMATO TARTS
These tarts are meant to be eaten warm, and they’re just saucy enough to require that you make them individually, to fully contain the luscious tomato creaminess. As far as tomato tarts go, these are hard to top. Roasting the tomatoes—for maximum flavor—gives you a leg up on the competition right off the bat; adding layers of Parmesan and heavy cream makes it difficult to find the right superlatives. Don’t bother making these unless it’s tomato season where you
live.
POTATO & PEA SAMOSAS
These are the spicy triangular turnovers most of us know and love from Indian restaurants. I don’t usually make deep-fried dishes at home, but I make an exception for these exotic little pastries because they’re just so good. Surprisingly easy to make, also. Serve with your favorite sweet and sour chutney on the side.
QUICHE SCAMPI
Butter-sautéed shrimp and garlic is heavenly on pasta, but it’s not half bad in a quiche, either, as you’ll discover in this namesake dish. A handful of sliced cherry tomatoes and plenty of chopped parsley add color and flair, while the Parmesan cheese ties all the flavors together and gives the
quiche an Italian accent we adore. This is best served the same day it’s baked.
Tools of the Trade
Part of the fun of making pies, whether savory or sweet, is collecting the tools that make the process more enjoyable and the outcome more fetching. I recommend that you spend a little more and buy quality stuff that you won’t have to replace every couple of years.
KALE & SMOKED CHORIZO HAND PIES
This hand pie is so delicious that I could eat one every day of the week (but that pretty much goes for anything with kale and sausage in it). It’s like eating a little calzone and, as with the calzone, everyone seems to enjoy a little side dish of red sauce on the side, to spoon on each bite. Serve with nothing more than a big salad and you’re all set.
GO-TO PIE DOUGH
It’s no mystery why I call this my “go-to” dough: It’s so versatile that I use it for perhaps four out of every five of the savory (and sweet) pies that I make. You can’t beat it for reliability, and it bakes up to a beautiful texture, perfectly balanced between flaky and short. This is the single crust recipe; the double crust version follows. The recipe calls for a food processor; to make the dough by hand, see the Note.
Publisher : Harvard Common Press (January 18, 2022)
Language : English
Paperback : 224 pages
ISBN-10 : 0760373590
ISBN-13 : 978-0760373590
Item Weight : 1.63 pounds
Dimensions : 8.13 x 0.63 x 10.13 inches
