Last week, a friend ask me what my favorite recipe was, and I had a really hard time coming up with an answer. I have certain favorite recipes for breakfast while I turn to others for lunch. Likewise, I have a number of go-to recipes for dinner and desserts, so it was
really hard impossible to pick just one recipe as my favorite. But what I did realize is that many of my favorite recipes include homemade dough of some sort. I love artisan breads and homemade pizzas, and who can turn down a delicious flaky pie crust? I enjoy making (and of course, eating) all of these types of recipes. So you can imagine my excitement when I had the opportunity recently to review a new book dedicated solely to Savory Pies!
Today’s post features two recipes from Greg Henry’s book, “Savory Pies.” Greg includes several different pie crust recipes in his book, and this Broccolini Tart was made using the Basic Pie Dough recipe below. This pie dough is made using a food processor to cut in the butter and water, and I personally found the entire process to be quite simple. The dough took no more than 10 minutes to make, and while it was cooling in the fridge, I prepared the veggies and other toppings for the tart.
The author of this book, Greg Henry, is not only a chef, but a photographer as well, and his photography skill certainly shows when you flip through the various pictures in this book. I found that the recipes in this book are not only easily approachable but often add a gourmet twist which will certainly impress your family and friends! (I love the addition of the garlic-infused olive oil and fried garlic on this Broccolini Tart.)
Not only is this Broccolini Tart quite tasty, but it’s colorful, too! Is it wrong to have a savory pie for dinner and a sweet pie for dessert on the same night? I think not. Enjoy!