This is my first post with the Barefoot Bloggers, a group that posts twice a month on their experiences with pre-selected recipes from Ina Garten. While I will always have my Ina cookbooks, I am thrilled she just signed on for another season of FN. Now amid the round-the-clock coverage of Rachel Ray, junk food, and Guy Fieri, I still will have my 30 minutes of solace M-F 5-5:30 (thank you, God).
Anyways, below is the recipe, as I made it. I did make a few changes and if you wish to see the original recipe, please click here. I basically halved the recipe. Ina and friends must be smoking some pretty good stuff if four people can polish off the original dish – four of us only finished two-thirds (of the reduced portion!). I omitted the fennel, pearl onions, saffron, and Pernod the recipe originally called for. I made up my own crust recipe as well because the original one called for shortening, and that’s where I draw the line. The crust only had 4 tablespoons of butter for over a cup of flour, but after adding Greek yogurt it came out nicely. I was actually quite surprised at how deliciously flaky the crust was despite the small portion of fat.
- 6 Tb. unsalted butter
- 1 md. onion, diced
- ¼ c. all-purpose flour
- 1 ¼ cups good chicken stock
- ¾ tsp. kosher salt
- ½ tsp. paprika
- ½ tsp. basil
- ¼ tsp. freshly ground black pepper
- 2 tablespoons heavy cream
- ¾ c. large-diced potatoes (1/2 pound)
- ¾ c. sliced asparagus
- ¾ c. peeled, 3/4-inch-diced carrots (1-2 carrots)
- ¾ c. peeled, 3/4-inch-diced butternut squash
- ¼ c. minced flat-leaf parsley
For the pastry:
- 1 ¼ c. all-purpose flour
- ¾ tsp. kosher salt
- ½ tsp. baking powder
- 4 tb. unsalted butter
- ¼ – ½ cup ice water
- ¼ c. Greek yogurt
- 1 egg beaten with 1 tablespoon water, for egg wash
- Flaked sea salt and cracked black pepper
- Melt the butter in a large pot over medium heat. Add the onions and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, basil, paprika, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
- Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
- For the pastry, mix the flour, salt, and baking powder in a large bowl. Add the butter and mix with a pastry cutter until fat is evenly distributed. Add water, a tablespoon at a time until the dough just almost comes together. Then add in the Greek yogurt and incorporate with a fork. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Spread the vegetable mixture in a 9″ pie plate. Roll the dough out on a floured surface. Brush the outside edges of the pie platel with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.