October 10th, 2008
Fall Harvest Pie
From Jeanette Prosifka, executive chef and owner of Crosby Catering and Coffee, Dallas
This fall inspired savory filling is delicious and versatile. Use it to fill a pie shell and slice into wedges for your Thanksgiving entrée or fill individual tart shells for an impressive presentation. You can also fill small phyllo cups and serve this as a delicious hors d’oeuvre.
1 T olive oil
1 cup diced onion
3/4 cup diced celery
5 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
1 14 ounce can chickpeas, rinsed (reserving ¼ cup)
3/4 cup walnuts
2 T lemon juice
2 t tamari
1 ½ cups frozen chopped spinach
4 T dried cranberries
¼ c fresh parsley, chopped
1 T fresh thyme, chopped
Whole wheat pie shell or tartlet shells or phyllo cups (all found in the frozen food section)
Cranberry sauce
Preheat oven to 400 degrees. Heat oil in a skillet over medium heat. Add onion, celery, garlic, salt and pepper and cook for 7 – 9 minutes until onions soften and begin to caramelize. Set aside.
In a food processor, add chickpeas (except reserved ¼ cup), walnuts, lemon juice and tamari, and pulse to lightly chop (do not puree). Remove half of chopped mixture from processor and transfer to a large bowl.
Transfer sautéed onions to the remaining mixture in the food processor. Puree until smooth, scraping down sides of bowl as needed.
Transfer puree to bowl with lightly chopped chickpeas and walnut mixture. Add spinach, cranberries, parsley, thyme and ¼ cup reserved chickpeas. Stir to combine and transfer to prepared pie shell, tart shells or phyllo cups spreading evenly.
Brush tops with cranberry sauce. Bake for 30 – 40 minutes until lightly browned. If using as a pie or tart filling, serve with cranberry sauce on the side. If filling phyllo cups, dollop cranberry sauce on top before serving.
This is a great make ahead recipe. Filling can be made several days in advance and refrigerated, or several weeks in advanced and frozen. Fill pie shell, tart shells or phyllo cups right before baking.
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