Mushroom-Kale Slab Pie with All-Butter Crust

Name: Mushroom-Kale Slab Pie with All-Butter Crust
Ingredients: 2½ cups plus 2 tablespoons flour; 1 cup unsalted butter, cubed and frozen for 20 minutes; Pinch of kosher salt; ½ cup ice water; ¼ cup olive oil, divided; 6 ounces shiitake mushrooms, stemmed and thickly sliced (about 3½ cups); 1¼ teaspoons kosher salt, divided, plus more for sprinkling on finished pie; ¼ teaspoon red pepper flakes, divided; 6 ounces cremini mushrooms, stemmed and sliced (about 3½ cups); 2 tablespoons dry sherry (optional); 2 medium onions, sliced into ¼-inch-thick half-moons; 1 teaspoon fresh thyme leaves; 3 cups frozen chopped kale, thawed and squeezed dry; or 5 cups stemmed and finely chopped fresh kale; 1 cup whole milk; 3 large eggs, 1 separated; ½ teaspoon freshly ground black pepper; 4 ounces gruyère, grated (about 1 cup)

thelocalpalate.com

When preheating the oven, place a baking stone or inverted baking sheet on the center rack. This will heat the slab pie from below.

View full recipe on thelocalpalate.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at thelocalpalate.com.

Share this recipe:

Cooking tools:

Food processor
Bench scraper
Rolling pin
Quarter-sheet pan
Baking steel
Pizza stone
Baking sheet
Parchment paper
Plastic wrap
Skillet
Oven
Mixing bowl
Whisk
Pastry brush
Chef's knife
Measuring cup
Refrigerator
Freezer

Ingredients

2½ cups plus 2 tablespoons flour
1 cup unsalted butter, cubed and frozen for 20 minutes
Pinch of kosher salt
½ cup ice water
¼ cup olive oil, divided
6 ounces shiitake mushrooms, stemmed and thickly sliced (about 3½ cups)
1¼ teaspoons kosher salt, divided, plus more for sprinkling on finished pie
¼ teaspoon red pepper flakes, divided
6 ounces cremini mushrooms, stemmed and sliced (about 3½ cups)
2 tablespoons dry sherry (optional)
2 medium onions, sliced into ¼-inch-thick half-moons
1 teaspoon fresh thyme leaves
3 cups frozen chopped kale, thawed and squeezed dry; or 5 cups stemmed and finely chopped fresh kale
1 cup whole milk
3 large eggs, 1 separated
½ teaspoon freshly ground black pepper
4 ounces gruyère, grated (about 1 cup)