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Golden Pie of Winter Vegetables in Cinnamon Pastry

From the book The Splendid Table’s How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift

Introduction

When in doubt, make pie. The humblest of humble vegetables turn into stars in this party dish. Rutabaga, celeriac, parsnips, Brussels sprouts, and turnips can each or all go into the pan, as you’ll see here. Just remember to balance earthy tastes with sweet and rich ones such as onion, potato, yam, or carrot. Cut the harder vegetables into smaller pieces for even cooking.

Ingredients

Apples and vegetables

	2	medium apples (such as Honeycrisp, Granny Smith, or Liberty), cored and cut into ¼-inch-thick wedges
	3	medium onions, each cut into 6 chunks
	3	medium red-skin potatoes (unpeeled), cut into ½-inch chunks
	1	medium rutabaga or celeriac, peeled and cut into ¼-inch-thick pieces
	1	lb. Brussels sprouts, quartered
	4	or 5 leaves frisée, curly endive, or other tart green, torn into small pieces
	2	medium parsnips or carrots, cut into ¼-inch pieces
	2	tsp. ground allspice
	⅛	tsp. ground hot chile or hot red pepper flakes
	4	sprigs thyme
	20	fresh sage leaves
	2	Tbsp. balsamic vinegar
	2	Tbsp. (packed) dark brown sugar
	5	Tbsp. extra-virgin olive oil
	1½	tsp. salt
	½	tsp. freshly ground black pepper

Pastry

recipe Cinnamon Pastry

Assembly

	2	generous teaspoons fresh thyme leaves
	12	large fresh sage leaves, torn
	~	Grated zest of ½ lemon
	~	Juice of ½ lemon
	½	cup low-sodium vegetable broth
	½	cup heavy cream
	2	cups (8 ounces) shredded sharp Cheddar cheese
	2	large egg yolks, beaten with 2 tablespoons water

Steps

Roast the apples and vegetables: Set one oven rack high up and a second toward the bottom of the oven. Preheat the oven to 450 degrees. In a large bowl, toss the apples, onions, potatoes, rutabaga, Brussels sprouts, frisée, parsnips, allspice, chile, thyme, sage, balsamic vinegar, sugar, oil, salt, and pepper.
Spread the vegetables on two large, shallow roasting pans (half-sheet pans are ideal). Place one on the upper rack and the other on the lower one. Roast for about 1 hour, turning several times during cooking for even browning. Use a metal spatula to scrape up any brown bits in the pan. After 30 minutes, switch the pans’ positions and scatter each one with half of the garlic.
Remove from the oven and cool. If doing this ahead, refrigerate. Have them at room temperature for baking.
Assemble the pie: Preheat the oven to 400 degrees. Have the pastry rolled out on a pizza pan or cookie sheet and chilled as described in step 4 of the pastry recipe. In a large bowl, toss the vegetables with the thyme, sage, lemon zest, lemon juice, broth, cream, and cheese.
With the pizza pan on a counter, remove the top round of dough on its foil and set aside. Mound the vegetables in the center of the dough-covered pan, spreading them out so there’s a 2-inch border of pastry. Brush that border with some of the beaten egg.
Turn the chilled second sheet of pastry over onto the vegetables, gently peel back its foil, and with the side of your hand, press and seal the pastry all around the pie. Then roll up the double-layered edge to make a raised rim. Crimp it into a zigzag pattern if you like. Brush the top of the pie with more beaten egg. Scraps of dough could be cut into oval leaf shapes and placed on the crust. Brush them with egg, too.
Make slits in the pastry. Bake for 35 to 45 minutes, or until the pie is a rich golden brown and the center is hot. Serve hot or warm.

Related article: Firing up the fall kitchen

This content is from the book The Splendid Table’s How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift.

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