Collectors’ Camembert Pie-filling

  • on January 11, 2008
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Ingrients & Directions

1 tb Old Bay Seasoning
36 lg Shrimp; 1 1/2 Pounds easy
8 oz Fresh asparagus; trimmed
1 lb Fresh tomatoes; cored,
1 lb Canned artichoke bottoms
1 1/2 lb Camembert cheese; 2 wheels
1 c Mayonnaise
2/3 c Parmesan cheese; freshly
2 ts Pressed garlic; 4-6 cloves
3/4 ts Dried thyme; crumbled
3/4 ts Dried rosemary; crumbled
3/4 ts Dried oregano; crumbled

In a wide skillet, bring a quart of water to a 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 aside until you are ready to assemble the pie.

Slice the asparagus spears into thirds. Slice the cored and seeded tomtoes
into eighths. Drain the artichoke bottoms, trim them of any rough edges and
slice each artichoke bottom into sixths. Scrape most of the off the
Camembert and slice each wheel intosixteenths. (You will have 32 pieces
pie-shaped pieces of cheese.) In a small bowl, throughly combine the
mayonnaise, Parmesan, garlic, and herbs.

Preheat oven to 350 degrees. Butter a 9″x13″ glass pan. Assemble the pie by
placing half of the shrimp in the bottom of the pan (3 rows of 6 shrimp
each), then evenly layer half of the aspargus, half of the tomatoes, half
of the artichokes 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 the steeam to escape.

Bake for 45 mins. or until the dough is golden brown and the filling is hot
and bubbly. Allow to cool slightly before serving, about 5-10 mins.

8 Servings

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