Cheesy Cauliflower Rarebit Slab Pie with a Rye Crust
This is a perfect comfort meal for cold wintery nights, from Pie Squared Slab Pies cookbook by Cathy Barrow.
Prep Time30 mins
Cook Time1 hr 25 mins
chill time5 hrs
Total Time1 hr 55 mins
- 1 3/4 cups + 1 tablespoon all-purpose flour, (225 g)
- 1 cup rye flour, (100 g)
- 8 tablespoons unsalted butter, (113 g), cubed and frozen for 20 minutes
- 8 tablespoons vegetable shortening, (113 g), frozen for 20 minutes
- 1/2 teaspoon kosher salt
- 1/2 cup ice water (120 ml )
- 1 1/2 teaspoons ice cold vodka optional
- 3 tablespoons olive oil
- 1 1/2 cups sliced shallots, (160 g), about 5
- 6 stalks fresh thyme
- 1 pound cauliflower, (455 g), cut into small florets, about 5 cups
- 1/2 cup dark beer, such as Guinness, (120 ml)
- 1/4 cup finely chopped fresh flat-leaf parsley, (15 g)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup whole milk, (120 ml)
- 3 large eggs
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon Coleman's mustard
- 10 ounces extra sharp cheddar cheese, (238 g), coarsely grated for about 2 1/2 cups
- 1 egg yolk
- 1 tablespoon water
- 1/4 cup finely grated Parmigiano Reggiano (25 g )
For the crust...
In the food processor, pulse the flours, butter, shortening, and salt until the fats are in small pieces coated with flour, about 15 times. Add the water and vodka (if using) all at once and process until the mixture almost forms a ball. Form the dough into a 6- by 4-inch rectangle using plastic wrap and a bench scraper to firmly press the dough into a cohesive form. Wrap tightly and refrigerate a minimum of 4 hours.
Remove the dough from the refrigerator and allow it to warm slightly. Divide the dough into two pieces, one slightly larger than the other. Roll out the larger piece to 11 by 15 inches and place in the slab pie pan, pressing it into the corners of the pan and allowing the excess to drape over the sides. Refrigerate. Roll out the second piece of dough to 10 by 14 inches, place it on a lightly floured sheet of parchment, and refrigerate.
Heat the oven to 425˚F; if you have one, place a baking stone, Baking Steel, or inverted baking sheet on the center rack to heat.
For the filling...
Heat the olive oil in a deep skillet over medium heat until it shimmers. Add the shallots and thyme and cook until the shallots are browned on the edges. Fish out and discard the thyme. Add the cauliflower and stir to coat with oil. Increase the heat to medium-high, pour in the beer, and bring to a boil. Reduce the heat, cover, and steam the cauliflower until fork-tender, about 7 minutes. Uncover and cook until all the liquid has evaporated, another 5 minutes. Remove the pan from the heat and stir in the parsley, salt, and pepper. Cool to room temperature.
Fill the bottom crust with the cauliflower filling. Whisk together the milk, eggs, Worcestershire, and mustard in a small bowl until the eggs are thoroughly incorporated. Pour over the cauliflower filling, sprinkle with the cheddar cheese, and cover with the top crust. Crimp and slash.
Combine the egg yolk and water and use a pastry brush to paint it on the top crust from edge to edge. Sprinkle with the Parmigiano and slip the pie into the hot oven (on top of the steel, stone, or baking sheet if using). Bake for 20 minutes. Reduce the temperature to 375˚F and bake until the crust is bronzed and the filling is bubbling, 25-40 minutes. Cool slightly before slicing into portions.
Make Ahead: Cook the cauliflower filling up to 4 hours in advance.
Some steps can be done together. For example, while the dough is chilling make the cauliflower filling. While it cools, roll out the dough and drape one piece into a baking pan.