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