The smell of thyme and onions is killing me right now.

Oh yeah, that looks amazing. I like that salad suggestion at the end. A nice soft piece of nutty buttery cheese would be good too.

Nice. Anyone have a great savoury pie crust recipe handy?

Nice. Anyone have a great savoury pie crust recipe handy?

I guess I really really want to know...

I am a horrific cook but damn, that looks yummy. (*adds to list of recipes to bring to friend's house for experimentation*)

Yum. I suppose I'll eat some chicken and dumplings, since I have that ready already.

typewriter, aren't most pie crust recipes just fat, flour, water and salt? I use the same recipe for a sweet or a savory pie.

The recipe mentions a savoury pie crust, so I was wondering if there was some special French thing that I was missing!

I just used my usual pie crust recipe; I'm pretty sure savoury there just means "not a sweet pastry dough". I confess as it was for supper, I added some thin slices of (quite prosaic store brand) smoked sausage, which turned out quite well. I would have enjoyed it with a little bleu or gorgonzola, too.

Yeah, it's contrasting it to a sugar shortbread or graham cracker crust. Just use a straight up pie crust dough.

That looks really good -- and also like something I could possibly manage to cook myself!

I have regular success with Martha Stewart's pate brisee as recommended at Smitten Kitchen.

That recipe is crying out for chevre.

Or bacon. But everything cries out for bacon.

Ever since I realized that it's cheaper and easier for me to grab some pre-cooked bacon from the whole foods breakfast bar than it is for me to buy it as needed, my desire for bacon has inexplicably plummeted.

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Making a good pate brisee is a hassle; store-bought piecrusts are arguably better & certainly quicker. I use 'em to make Alsatian Onion Tart:

Pull the premade crust from the freezer & let it thaw a bit. Preheat oven to 375. From the fridge: 1/2 cup cream, 2 eggs, small chunk of gruyere, some pancetta or bacon.

Slice up 1 or 2 onions, and sautee gently with a bit of butter until well golden, maybe 15 minutes. Remove from pan. Pop the crust into the oven by itself to bake for about 10 min. Saute the pancetta lightly until starting to crisp. Combine onions back into pancetta, and toss.

While onions are on the heat, whisk cream & eggs in a large mixing bowl. Grate in cheese, but use a light hand. Add salt, pepper, grate in a bit of nutmeg, and the barest hint of thyme.

When onion pancetta glop is ready, add to dairy mix a few spoonfuls at a time to temper, and then combine completely. Pour into piecrust, pop in oven as long as you can stand to wait, then enjoy with vin d'Alsace - a dry riesling or gewurz.

Terrifying your cardiologist has never tasted so good!

God, triode, thank you so much for saving me the trouble of digging out and typing the Alsatian tart recipe. I had already resolved to go find the recipe before I read to the end of the thread. You saved me a trip!

I think my recipe doesn't have cheese, but uses creme fraiche instead. I like the idea of cheese, though. Possibly with creme fraiche.

OMG, that sounds so good!

I'm sending it on to the mister with these suggestions:

- crumbled bacon or sausage
- make it rosemary instead of thyme
- add garlic
- cheese (parmesan or feta?)
- dough substitutions: a can of biscuits, squish them out so they're one piece and big enough to cover the onion stuff (after frying put the onion stuff in a casserole dish because we don't have a cast iron skillet) or use croissant biscuits and remove them from the can, don't roll them into croissant shapes, and lay them over the onion stuff

I am sooo hungry right now.