Collector's Camembert Pie

* Exported from MasterCook Buster *

Collector's Camembert Pie

Recipe By : "The Grilling Season by Diane Mott Davidson" p.272
Serving Size : 1 Preparation Time :0:00
Categories : Diane Mott Davidson

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***CRUST***
1/3 cup milk
2 tablespoons butter
2 teaspoons sugar
2 1/2 teaspoons dry yeast -- (1 pkg.)
3/4 teaspoon salt
1 egg -- slightly beaten
1 1/2 teaspoons oil
1 1/4 cups flour -- (or more)
***FILLING***
1 tablespoon Old Bay Seasoning
36 large shrimp
(easy-peel; 1 1/2 lbs.)
8 ounces fresh asparagus -- trimmed
1 pound fresh tomatoes -- cored and seeded
1 pound canned artichoke bottoms -- (5 or 6 per can)
1 1/2 pounds Camembert cheese -- (2-12oz. wheels)
1 cup mayonnaise
2/3 cup freshly grated Parmesan
2 teaspoons pressed garlic -- (4-6 cloves)
3/4 teaspoon dried thyme -- crumbled
3/4 teaspoon dried rosemary -- crumbled
3/4 teaspoon dried oregano -- crumbled

CRUST:
Heat the milk, butter, and sugar until the butter is melted. Remove from
the heat and set aside to cool slightly (to 105ø to 115ø). Stir the yeast
into the milk mixture and let it stand for 10 minutes. Stir in the salt,
egg, and oil. Add the flour 1/4 cup at a time, stirring well, until each
addition is thoroughly incorporated and dough holds together well. Turn out
onto a lightly floured board and knead for 10 minutes, adding small amounts
of flour if necessary, until dough is smooth and satiny.
(Or use a dough hook and knead in a mixer for the same amount of time.)
Place the dough in an oiled bowl and turn it once to oil the top. Cover the
bowl and set aside to rise at room temperature until tripled in bulk (about
2 hours). Punch the dough down, roll it into a rectangle approximately 9 by
13 inches, and place it in a jumbo-size zippered plastic bag. Refrigerate
for up to 6 hours. When you begin to prepare the pie, remove the bag from
the refrigerator to allow the dough to come to room temperature.

FILLING:
In a wide skillet, bring a quart of water to boil and add the Old Bay
Seasoning. Add the shrimp and cook until just pink. Do not overcook the
shrimp. Drain the shrimp and discard the cooking water. Peel the shrimp
and set is aside until you are ready to assemble the pie.
Slice the asparagus spears into thirds. Slice the cored and seeded tomatoes
into eighths. Drain the artichoke bottoms, rim them of any rough edges, and
slice each artichoke bottom into sixths. Scrape most of the rind off the
Camembert and slice each wheel into sixteenths. (You will have thirty-two
pie-shaped pieces of cheese.) In a small bowl, thoroughly combine the
mayonnaise, Parmesan, garlic, and herbs.
Preheat the oven to 350ø. Butter a 9x13-inch glass pan. Assemble the pie
by placing half of the shrimp in the bottom of the pan (three rows of 6
shrimp each), then evenly layer half of the asparagus, half of the tomatoes,
half of the artichoke bottoms, and half of the Camembert over the shrimp.
Using a small spoon, dab half of the mayonnaise mixture over the Camembert
layer. Repeat the layers in the same order, ending with the last layer of
shrimp. Carefully place the brioche dough over the top and cut several
vents to allow steam to escape.
Bake for 45 minutes, or until dough is golden brown and filling is hot and
bubbly. Allow to cool slightly before serving, about 5 or 10 minutes.
Serves 6-8.



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