Store-bought pie crust
5 strips of thick bacon2 sprigs fresh thyme, 1 of rosemary and 1 of sage1 cup heavy cream4-1/2 cups kohlrabi sliced into thin half moons (alternatively, a mix of leek, rutabaga and carrot with potato, thinly sliced will work well too)2 tablespoons all-purpose flour2/3 cups shredded gruyere cheeseSalt & fresh ground pepper2 tablespoons unsalted butter
Cream or milk for brushing on the top crust
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 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.
Food 52
·
This recipe was most recently featured in
Boston Organics Newsletter No. 52 of 2013.