Ingredients & Instructions: Back 40 Slab Pie
Feast: Generous Vegetarian Meals for Any Eater and Every Appetite by Sarah Copeland
Crust:
3.5 C/440 gram flour (reg or WW white)
Pinch of sugar
1 tsp fine sea salt
1/2 C/115 grams vegetable shortening
1 C/225 grams cold unsalted butter, cubed
1 TBL apple cider vinegar
1/3 C/75 ml ice water
Veggie filling:
1/2 large head cauliflower, stem trimmed, cut into slabs
1 small head broccoli, stem trimmed, cut into slabs
2 medium carrots, sliced thin on diagonal
4 tsp OO
1 small zucchini, sliced thin lengthwise
salt/pepper
3 TBL bread crumbs or panko
2 oz fontina cheese, grated
8 oz cheddar, Colby or Muenster cheese, sliced thin
1 tsp fresh thyme, chopped fine
1 large egg, lightly beaten
1 firm ripe tomato, sliced thin.
And that's all I have. Will have to scan the rest tonight.
Instructions: Paraphrased and shortened
Crust: Made like any other crust. She sprinkles the cider on the dry flour and then tosses with ice water. Divide into two flat circles. Chill at least 1 hour.
Veggies: Boil each hard veggie separately: first cauli (4 mins), then broccoli (2 min), then carrot (3 min). Blot on paper towel, toss with 1 tsp oil each. Don't cook the zucchini, but toss with oil. Season each with S/P.
Preheat oven to 425 degrees
Roll 1 piece of dough and line a buttered 8x8" pan. Follow any slab recipe for those steps. Sprinkle with bread crumbs and fontina. Layer cauli & broccoli, add 1/3 of the cheddar. Add zucchini, carrots, thyme and 1/3 of the cheddar. Add top crust, trim and crimp. Cut slits
Brush with beaten egg and bake 30 minutes.
Slice tomato, blot on paper towel for 15 minute, S/P
Lower temp to 400 degrees. Lay tomato slices on top and top with remaining cheddar. Bake 30 minutes.
