This past week has been dedicated to decking the halls, making Christmas cards and drinking hot chocolate. So to stay in the spirit, we created a rich winter white pie.
I believe that some of the most creative food is made when people use the resources they have on hand and just go for it. I picked up our fresh box of produce from our CSA and just could not be bothered to go out and grab other ingredients for pie that we usually resort to, like mozzarella.
Hen of the woods. (I heart our CSA)
A sophisticated spread...
Brie.
Winter White Pie
Spread
1/3 cup creme fraiche
1 Tbsp. red wine vinegar
1 Tsp. fresh thyme
1 garlic glove
salt and pepper
Toppings
Brie
1/3 c. grated parmesan
1/2 c. mushrooms
1 tsp. truffle oil
Dough
(makes 2 large pies or 3 small pies)
1 1/2 c. water
1 1/2 tsp. yeast
3 c. flour
2 tsp. salt
1 Tbsp. olive oil
Start off by cooking the mushrooms in a little bit of olive oil for a few minutes. Season and set aside. Next, make the spread. Add all of the ingredients to a food processor and pulse a few times. Once everything is all set, load up the pie with the spread and toppings. Bake in the oven for 7 minutes or until you see some char or golden brown color on the crust. Top it off with a little truffle oil and voila!
This is actually a very easy pie to assemble, however be careful when removing the pie from the oven. We had an incident...Erich was removing the pizza from the oven at an unfortunately steep angle. The pie slid and fell to the bottom of the oven. As it made it's descent, the brie slid off the top of the pie with most of the mushrooms. We were very sad. So if you make this pie, and you remove it successfully, let me know how it tastes! Even though most of the toppings fell to their deaths in the hot, hot stove, the flavor that did remain was very good!
Hope you are all having a festive holiday season with your family and friends.
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