HALP I AM DROWNING IN PIES.
Recently, I made four pies in the name of crust testing. Shortening + butter or all butter - which is best? I learned I prefer all-butter, but adding some shortening does make the crust easier to roll out and braid.
Yes, I said braid. Because the next phase was testing crust decorations, all in the name of producing a stunner that could go on the cover of this week's Tampa Bay Times food section.
With all that under my belt, I turned to personal pies, the ones that I wanted to serve this Thanksgiving. You can find those recipes here, because this post is not actually about pie. It's about what to do with any leftover crust you will inevitably have if you're making your own.
Try a tart! Or at least, that's what I'm calling this recipe, which requires nothing more than piling a bunch of things on pie crust and baking it in the oven. It's so buttery and yummy and indulgent, basically the motto for all foods from now until the end of the year.
Brussels Sprout, Walnut and Goat Cheese Tart
Leftover pie crust, whatever you have
1 shallot, minced
1 tablespoon olive oil
1 pound Brussels sprouts, roughly chopped
Handful chopped walnuts
1 tablespoon fresh thyme
Heat oven to 400 degrees. Add shallot and olive oil to a large skillet set over medium-high heat, season with salt and pepper and cook for about 3 minutes. Add Brussels sprouts and cook for another 5 or so minutes, until sprouts are starting to soften. Add walnuts, and cook for three more minutes..
Add thyme and a drizzle of maple syrup and stir well. Turn off heat and set skillet aside.
Roll out pie crust into two rectangles and fit them onto a large baking sheet. Sprinkle crusts with olive oil, then divide Brussels mixture between two crusts and spread evenly. Divide 8 ounces crumbled goat cheese between both crusts, season with more salt and pepper, and bake until crusts are golden brown and cheese is melty, about 20 minutes. Remove from oven, drizzle with honey, and serve.
Serves 6 to 8.