[bob cooks] Sunday dinner: Pies, pies, pies
Pissaladière. This is traditionally made using a bread dough, but the version here used puff pastry. It was really nice — caramelised onions, roasted peppers, anchovies, and black olives on an open-faced tart (not a pie).
Leek, artichoke, and mushroom croûte. This was quite tasty too, though the filling wasn’t very cohesive — possibly bob should have chopped things smaller, though the recipe did say that the leeks and mushrooms should only be “sliced”, and the chestnuts should be “roughly chopped”. Actually I think what would have been really nice is if the filling had been made as a sort of coarse pate.
Plum and cardamom pie. This didn’t work — the plums bob bought were underripe, and although he baked it for the time specified in the recipe, the pastry on the bottom was undercooked.