Liz Barbour's Creative Feast
  • HOME
  • Programs
    • Lecture Programs
    • Fees
    • Schedule a Program
    • Testimonials >
      • Class Survey
  • EVENTS
    • Calendar
    • Intermittent Fasting Classes
  • FOOD & FUN
    • Recipe Blog >
      • AARP 2025-Cook-Along Classes
      • AARP 2024-Cook-Along Classes
      • AARP 2023-Cook-Along Classes
      • Artisan Bread-Master Recipe
    • Intermittent Fasting
    • Recipes from Hollis
    • Low-Carb
    • Kitchen Tools Liz Loves
    • Barbour Chicks
    • Liz's Edible Gardens
    • Liz's Kitchen Remodel
  • Contact Liz
  • About Liz
    • Liz's Story
    • Liz in The Press >
      • Newspaper
      • Magazine
      • Television
      • Articles by Liz
  • Blog

Savory Pies & Tarts-Cook Along w/Liz
Ingredients, Equipment, and Recipes

Picture
Picture

Cook-Along w/Liz
You are welcome to cook along with Liz during class to make a pie dough, savory tart, savory pie. If you plan to cook along w/Liz, please have your ingredients measured and prepared as instructed on the ingredients lists before class.

Ingredients 

Pie/Tart Dough
Recipe from "The Art of The Pie"
​2-1/2 cups unbleached all-purpose flour
1/2 tsp coarse salt
14 Tablespoons butter, very cold (Kerry Gold is recommended)
8 Tbs of ice water 
5 ice cubes 


Zucchini Tart Filling
1 large or 2 small zucchinis, sliced into 1/4 inch-thick rounds
2 tablespoons olive oil
2 medium garlic cloves, minced (about 2 teaspoons)
1 cup ricotta cheese
1 cup (about 2 oz) grated Parmesan cheese
½ cup (2 oz) shredded mozzarella cheese
1 tablespoon slivered basil leaves
 
Glaze: 1 egg yolk beaten with 1 teaspoon water

Cottage Pie
1.5 pounds ground beef
2 teaspoons thyme (dry is just fine---or 1 tablespoon fresh leaves)
1/4 teaspoon allspice
2 gratings fresh nutmeg or one good pinch of ground nutmeg
1 teaspoon salt
1/3 teaspoon ground pepper
2 medium yellow onions, peeled and chopped small
5 cloves garlic, peeled and diced
2 large carrots, grated
2.5 tablespoons tomato paste
1 cup stock (vegetable, beef, or chicken)
2 pounds potatoes, peeled and cut in quarters
1/3 cup butter
1 cup cheddar cheese, grated
1/2 teaspoon thyme
salt and pepper

Equipment

2 large mixing bowls-one to mix dough, one for pie ingredients 
1 cup dry measuring cup, 1/2 cup measuring cup
1 pastry cutter or fork-this is to cut your butter into the flour
2 cup liquid measuring cup
16 ounce glass 
1 teaspoon measure
small whisk or fork
small bowl for egg
​1 pastry brush
1 sheet parchment paper

2 baking pans-one lined with paper towels, one to bake the tart on
Cutting board
Chef's knife
one large saute pan
4 qt-saucepan
tongs
large spoon
​strainer
potato masher


​

CONTACT US

Email

[email protected]

Telephone

Location

603-321-5011
Hollis, NH