Garden Harvest Slab Pie
Any veggies will work! My amazing husband grows all our produce. I just cook it.
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1 recipe of my Herb Pie Crust on my Profile or your favorite scratch or purchased pie crust
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8oz softened mascarpone, 1 tsp chopped garlic, S&P, 3 T pearled Parmesan (or grated).
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Spoon in the mascarpone mixture and spread evenly.
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Start placing in your veggies. I get larger ones in first, then the edges. Go for different textures
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I work towards the center & pops of bright color at the end. Try to keep them snug but not overpack.
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Place crumbled goat cheese in the nooks & crannies. Refrigerate 20 min to re-chill the dough.
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Then brush with a beaten egg to give a golden color. Bake 425f 15 min then 375f 15-20 min.
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Pro Tip: I bake on Baking Steel. A game-changer. Perfectly crisp pies. Incredible baking tool.
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If needed, tent edges with foil to prevent over-browning. Sprinkle with flaky sea salt to finish.
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Enjoy!
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Thank you for watching! For more garden, sourdough, kombucha, and seasonal eating tap a follow!
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Baking Steel
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Dalstrong 8” Chefs Knife
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