Collector's Camembert Pie
Submitted by jennifer3900
Showstopping Camembert pie with Old Bay shrimp, asparagus, artichoke hearts, and tomatoes layered under a golden homemade brioche crust. A savory French-inspired masterpiece for entertaining.
YIELD
6 servingsPREP
30 minCOOK
60 minREADY
2 hrsThis is not your average weeknight pie. This is an event.
Layers of Old Bay-seasoned shrimp, fresh asparagus, ripe tomatoes, artichoke hearts, and generous slices of Camembert get stacked in a 9×13 pan, dabbed with a garlicky Parmesan-herb mayo, then sealed under a homemade brioche dough that bakes to golden, buttery perfection.
When you cut into it, the cheese has melted into the vegetables and shrimp, creating a bubbling, fragrant filling that’s equal parts French elegance and American abundance.
It takes some planning with the brioche dough rising, but the wow factor at the table is absolutely worth the effort.
Pro Tips
- Start the brioche dough early in the day. It needs about 2 hours to triple in bulk, plus up to 6 hours of cold fridge time for easy handling.
- Don’t overcook the shrimp in the poaching step. They cook again inside the pie, so pull them the moment they turn pink.
- Scrape most of the white rind off the Camembert for a smoother, creamier melt inside the pie. A little rind left on is fine.
- Cut steam vents in the brioche top. Without them, the crust gets soggy from trapped moisture and the filling won’t bubble properly.
Ingredients
Directions
Crust:
Heat the milk, butter, and sugar until the butter is melted.
Remove from the heat and set aside to cool slightly.
Stir the yeast into the milk mixture and let it stand for 10 minutes.
Stir in the salt, egg, and oil.
Add the flour ¼ cup at a time, stirring well, until each addition is thoroughly incorporated and dough holds together well.
Turn out onto a lightly floured board and knead for 10 minutes, adding small amounts of flour if necessary, until dough is smooth and satiny.
(Or use a dough hook and knead in a mixer for the same amount of time.)
Place the dough in an oiled bowl and turn it once to oil the top.
Cover the bowl and set aside to rise at room temperature until tripled in bulk (about 2 hours).
Punch the dough down, roll it into a rectangle approximately 9 by 13 inches, and place it in a jumbo-size zippered plastic bag.
Refrigerate for up to 6 hours.
When you begin to prepare the pie, remove the bag from the refrigerator to allow the dough to come to room temperature.
FILLING:
In a wide skillet, bring a quart of water to boil and add the Old Bay Seasoning.
Add the shrimp and cook until just pink. Do not overcook the shrimp.
Drain the shrimp and discard the cooking water. Peel the shrimp and set is aside until you are ready to assemble the pie.
Slice the asparagus spears into thirds.
Slice the cored and seeded tomatoes into eighths.
Drain the artichoke bottoms, rim them of any rough edges, and slice each artichoke bottom into sixths.
Scrape most of the rind off the Camembert and slice each wheel into sixteenths.
(You will have thirty-two pie-shaped pieces of cheese.)
In a small bowl, thoroughly combine the mayonnaise, Parmesan, garlic, and herbs.
Preheat the oven to 350℉ (180℃).
Butter a 9×13-inch glass pan.
Assemble the pie by placing half of the shrimp in the bottom of the pan (three rows of 6 shrimp each), then evenly layer half of the asparagus, half of the tomatoes, half of the artichoke bottoms, and half of the Camembert over the shrimp.
Using a small spoon, dab half of the mayonnaise mixture over the Camembert layer.
Repeat the layers in the same order, ending with the last layer of shrimp.
Carefully place the brioche dough over the top and cut several vents to allow steam to escape.
Bake for 45 minutes, or until dough is golden brown and filling is hot and bubbly.
Allow to cool slightly before serving, about 5 or 10 minutes.
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