This impressive multilayered pie is delicious for brunch, lunch or supper. The preparation of each vegetable layer and the assembly of the pie takes time, so when you are in the mood to create a special dish, put on some good cooking music and have fun. Serve with a light Roasted Tomato Coulis. This simple sauce is also delicious to accompany many light vegetable, pasta and fish dishes.

MAKES 1 PIE
SERVES 6

• Preheat oven to 400°F (200°C)
• 6- by 3-inch (15 by 7.5 cm) springform pan, greased, then bottom and sides lined with parchment paper

1 potato 1
1 tbsp (15 ml) butter
1 onion, chopped
11⁄2 cups c(375 ml) cooked spinach, squeezed dry
2 tbsp (25 ml) freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
1 tbsp (15 ml) fresh bread crumbs
2 eggs
 Salt and freshly ground pepper
 Flaky Pie Pastry (recipe follows) or pastry for a 9-inch (23 cm) double-crust pie
2 roasted red bell peppers, peeled, seeded and chopped
9 slices provolone cheese

 Roasted Tomato Coulis, optional (recipe follows)

1. Boil potato in a pot of lightly salted water to cover until tender, about 30 minutes. Let cool. Peel and slice 1⁄4 inch (0.5 cm) thick. Set aside.

2. In a medium skillet, heat butter over medium heat. Add onion and sauté until soft, 4 to 5 minutes. Add spinach and cook, stirring, until moisture is evaporated. Transfer to a bowl and stir in Parmesan, bread crumbs and 1 beaten egg. Season with salt and pepper to taste. Set aside.

3. Roll two-thirds of the pastry into a large circle, about 12 inches (30 cm) in diameter. Roll out the remaining pastry to make a circle about 7 inches (18 cm) in diameter. Carefully ease the large pastry circle into the springform pan, allowing the pastry to hang over the edge of the pan by 1 inch (2.5 cm) or so (see Techniques, page 22). Layer one-third of the spinach mixture evenly on the bottom. Arrange one-third of potato slices in a layer over top. Season lightly. Sprinkle with one-third of the bell peppers and add a layer of provolone cheese. Repeat layers two more times.

4. Beat remaining egg with 1 tsp (5 mL) water to make an egg wash and brush edge of the pastry. Lay smaller pastry circle over top. Trim away excess pastry. Lift up the edges and crimp to form a decorative stand-up edge and brush top of pie with egg wash. Make small slit in pastry top to allow steam to escape.

5. Place pie on a baking sheet and bake in preheated oven for 30 minutes. Reduce heat to 350°F (180°C) and continue to bake until pastry on top and sides is golden, 15 to 30 minutes more. To check whether the pastry sides are cooked, remove the pie from the oven, release the clasp of the springform pan and gently raise the sides. The pastry should be a light golden color and be firm to the touch. Let cool in pan. Serve warm or at room temperature with Roasted Tomato Coulis, if you like.

Roasted Tomato Coulis

Makes 1 cup (250 mL)

• Preheat oven to 450°F (230°C)
• Large rimmed baking sheet
• Food processor or blender

12 oz (375g) ripe Roma (plum) tomatoes (about 9), cut in half lengthwise
2 tbsp (25 ml) extra virgin olive oil
 Kosher or sea salt
1 tsp (5 ml) balsamic vinegar
2 tbsp (25 ml) basil chiffonade
 Freshly ground black pepper

1. Toss tomatoes with olive oil.

2. Arrange, cut side down, in a single layer on baking sheet. Roast in preheated oven until tomatoes are soft and beginning to char, about 20 minutes.

3. Transfer to a food processor. Add about 1⁄4 tsp (1 mL) salt and vinegar and process briefly until smooth. For a finer smoother sauce, press tomatoes through a sieve to remove seeds. Stir in basil. Season with salt and pepper to taste. Sauce may be made up to 1 day ahead. Add basil just before using. Cover and keep chilled.

Flaky Pie Pastry

Makes enough pastry for one 9-inch (23 cm) two-crust pie, two quiche shells or twelve 3-inch (7.5 cm) tarts.

• Food processor
• 9-inch (23 cm) tart pan or pie plate

2 cups (500 ml) all-purpose flour
1⁄2 tsp (2 ml) salt
2⁄3 cup (150 ml) shortening, chilled, cut into pieces
1⁄4 cup (50 ml) butter, chilled, cut into pieces
1⁄3 cup (75 ml) ice cold water

1. In food processor, combine flour and salt. Add shortening and butter and pulse until large crumbs form. Drizzle with water and pulse 2 to 3 times until crumbs are uniformly coated with moisture and clumps are beginning to form.

2. Transfer mixture to a large bowl. Form crumbly mixture into a ball and flatten into a disk. If using pastry to make a two-crust pie, divide the pastry ball into 2 disks, one slightly larger than the other. Wrap in plastic wrap and refrigerate for 2 hours. If pastry is too cold or too warm, it is difficult to handle. After pastry has rested, remove from refrigerator 30 minutes before you are ready to roll.

3. For a single-crust pie: On a lightly floured surface, roll out pastry 1⁄8 inch (3 mm) thick and about 1 inch (2.5 cm) larger than the pie plate. Roll pastry around the rolling pin. Position the rolling pin over the pie plate, and slowly unroll to cover the pan. Gently press pastry into pie plate. Trim edge to 1⁄2 inch (1 cm) and tuck underneath around the edge of the pie plate. Crimp to form an attractive edging. Cover with plastic wrap and chill for 1 hour.

4. Meanwhile, preheat oven to 350°F (180°C).

5. When ready to bake, prick the bottom of the pastry shell with a fork. Place a sheet of parchment or foil on top of the pastry and fill with pastry weights or dried beans. Bake in preheated oven until edges are light golden and the pastry on the bottom looks dry, 12 to 15 minutes.

6. Remove liner and beans and return the pastry shell to the oven for about 5 minutes more for a partially baked shell and 7 to 10 minutes more for a fully baked shell (see Tips, left). Let cool completely before filling.

Tips
A fully baked and cooled pie shell can be set aside, loosely wrapped, in a cool spot for several hours or overnight before filling.
For convenience, line pie plates with pastry and store in the freezer, well wrapped for up to 1 month. Do not thaw before baking.

ALL THE BEST RECIPES
Jane Rodmell
2009 Robert Rose Inc
$27.95

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Jane Rodmell
Cottage Life Books 2004
$39.95

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