Tuesday, July 24, 2012
Brocolini, Mushroom, Garlic Scapes and Goat Cheese Pie
How this dish came about is really funny. I bought some Garlic Scapes (the new food darlings) this week at my farm market not really knowing how I was going to cook this new to me root. Looking through my refrigerator pulling out a little of this, a little of that before I knew it I had the making for a tasty veggie pie!
1 pre-made refrigerator pie crust
All purpose flour for pie crust
1/4 cup olive oil
1/3 cup garlic scaps, about 6, chopped
1 bunch of scallions, thinly sliced, whites only
2 bunches broccolini or broccoli rabe
2 cups sliced mushrooms
1/4 ground pepper
8 ounces solf fresh goat cheese
8 ounces marscapone
1/2 cup heavy cream
1 tablespoon minced fresh basil
2 teaspoon minced fresh thyme
3 large eggs
Preeheat oven to 375F. Dust bottom of pie crust with flour and fit into pie plate. Crimp edges to form decorative rim.
Heat olive oil in medium skillet add garlic scaps and scallions saute for 5 minutes. Add brocollini and mushrooms; cook for another 5 minutes. Reserve 1/4 cup vegetables spooning remaining vegetables into pie crust.
Whisk goat cheese and next 4 ingredients in a medium bowl. Season with salt and pepper. Whisk in eggs. Pour over vegetables. Sprinkle reserved vegetables on top.
Bake pie until edges of crust are golden brown and filing is set, 30-35 minutes. Let cool for 20 minutes, serve warm or at room temperature.