Bakezilla: Pretty Girls Use Mixers Too

She likes to bake. Actually, baking is the only thing she does. It's a passion.

Dinner Pie

Posted: February 28, 2010 | Author: Bakezilla | Filed under: Bakezilla, vegetarian | 4 Comments »

I like to bake. It’s sort of my thing. But, I also need to eat real food occasionally. And something great is when I can do both. I found a cookbook called “Mollie Katzen’s Vegetable Heaven” on sale recently, so it’s from the same person who wrote The Moosewood Cookbook, which is my favorite cookbook, and probably the most famous vegetarian cookbook of all time. So, I adapted her recipe for “French Picnic Tart,” or, as I like to call it, Dinner Pie.

First make a crust. Katzen uses a 10-inch springform tart pan, but I don’t have one so I used a standard 9 inch pie tin. First, mix together 1 1/2 cups of flour and 1 stick of butter, either with a pastry cutter or food processor/blender until it looks like a course meal. Then, add a little water, like 2 tablespoons, until it just sticks together. Full disclosure: I used a little too much water, so my crust was a teeny bit mushy. So really use the bare minimum. Mix it together some more, make it into a ball, and put it on a floured surface. Roll it out and press it into your pan. Put it into the fridge until you’re ready for it.

Then, make the filling. When you start, pre-heat the oven to 375. Take about a pound of small red potatoes (get real baby ones if you can) and put them in a saucepan, cover them with water, bring them to a boil, then cover them and cook them for about 12 minutes. While that’s happening, heat up a tablespoon or two of oil in a skillet under low heat. Put in a thinly sliced onion and some salt and cook it slowly – 10-15 minutes, stirring occasionally. When they’re done, just take them off the heat.

When the potatoes are done, rinse and drain. When you can touch them, slice them up.

Now you’re ready to start assembling the pie. On the first layer, add about a cup of a mild cheese (I used reduced fat swiss). Sprinkle it with some tasty spices, I put on sage and oregano.

Next, put the onions on top, spreading them out.  Then, add the potatoes in an even(ish) layer. Last, add a layer of bell peppers topped with just a little more cheese.

Bake for about 40 minutes. I recommend putting the tin on a cookie sheet to make it more manageable.

This is super rich. It IS French after all. Put it’s tasty. It tastes good hot, warm or cold. Seriously. I recommend serving with a greensalad..

Enjoy some Dinner Pie!


4 Comments on “Dinner Pie”

  1. 1 Joh said at 10:23 am on March 1, 2010:

    Hey BZ- one quick question about this. Where do you put the lovely softened onions? Did I miss them?
    Thank you!! :)

  2. 2 Alyssa said at 11:27 am on March 1, 2010:

    I think I would have to make this an individual pie. I would eat the whole thing either way, so the smaller option might be a better choice :) Looks fantastic!

  3. 3 Bakezilla said at 6:32 pm on March 1, 2010:

    Joh,

    I forgot to say when to put in the onions, it’s right after the first layer of cheese! I edited the post to reflect that. I originally wrote it after taking some Sudafed, so I was a little spacey!

    -BZ

  4. 4 Ben said at 11:34 pm on March 3, 2010:

    We determined Saturday night that “dinner pie” makes an awful nickname for a significant other (even with a fake southern accent), but a darn tasty meal. Highly recommended.

Leave a Reply


Johanna: The Improviser

Never quite follows the recipe. Doesn't really measure. Tastes with her fingers. Somehow, it always works.

Alyssa: The Triple Threat

Can do it all. And modest to boot.

Bakezilla: We Use Mixers Too

She likes to bake. Actually, baking is the only thing she does. It's a passion.

Rita: The Kosher Chick

Restrictions have nothing on her.