TARRAGON PIE

SOURCE: CARLA CAPALBO. TASTING GEORGIA: A FOOD AND WINE JOURNEY IN THE CAUCASUS

Believe it or not, Georgians are the biggest fans of tarragon that they even consume the herb in the form of a sweet emerald carbonated beverage. Their love of the herb even lacks subtlety in this savory pie, locally known as Tarkhunis Ghvezeli. The licorice aroma imparted by the tarragon shines so boldly that other components of the filling have no choice but to forcibly exist as second fiddles despite their higher abundance.

Ingredients

Pie Dough

3 cups/375 grams all-purpose flour

1/2 teaspoon/3 grams salt

3/4 teaspoon/2 grams yeast

1 large egg

5 tablespoons/75 mL extra virgin olive oil

4 ounces/120 grams unsalted butter

2/3 cup/160 mL milk, heated and cooled to lukewarm to a touch

Tarragon Filling

1 pound/450 grams spring onions OR scallions

2 tablespoons/30 mL sunflower oil

5 ounces/150 grams onions, finely chopped

1 1/2 cups/60 grams tarragon leaves, preferably picked fresh on the same day for best results

1 teaspoon/6 grams salt

5 hard-boiled eggs, coarsely chopped

Freshly ground black pepper

2 ounces/60 grams unsalted butter, cut into small dices

1 egg yolk, lightly beaten for glazing the pie

Specific Equipment

Food processor OR mixer equipped with a bowl and dough hook

Skillet or sauté pan

Baking tray

Rolling pin

Round flat baking pan with a diameter of 11-12-inch/28-30-cm

Fork or knife

Pastry brush

Serves 8 to 12

Instructions

1. Mix the all-purpose flour, salt, and yeast in the bowl of a food processor or a mixer until all dry ingredients are well-blended.

2. Beat the egg and butter into the lukewarm milk. Pour them into the dry ingredients and process or knead the dough until it forms a smooth ball. Cover and let the dough rise for 30 minutes to 1 hour. Uncover the bowl and deflate the dough. Knead the dough again to redistribute the yeast. Cover and let rise for 15 to 30 minutes.

3. Slice the spring onions or scallions crosswise into 1/2-inch/1-cm pieces and separate the whites parts from the greens. Set the whites and greens aside.

4. Pour the sunflower oil into a skillet or sauté pan over medium heat. Add the chopped onions and sauté for 3 to 4 minutes until onions are soft and translucent. Stir in the whites of the spring onion or scallion and cook for 3 minutes. Add the greens of the spring onion or scallion and fresh tarragon leaves and continue cooking for 3 to 4 minutes. Remove from heat and season with salt to taste.

5. Place baking tray in the centre of the oven and preheat the oven to 375°F/190°C.

6. Deflate the dough and divide into two equal parts. Roll each into balls of equal sizes.

7. Using a rolling pin, roll the first dough ball into a flat circle large enough to fit the baking pan. Place the dough in the pan and press it evenly, leaving a slight overhang. Spread the sautéed onions and tarragon over the dough while leaving an allowance of 1 inch/2 cm border of dough. Sprinkle the chopped eggs and freshly ground black pepper on top. Dot with small dices of butter.

8. Roll the second dough ball into a flat circle large enough to reach the edges of the baking pan. Place the dough over the top of the assembled pie. Wet the edges lightly and crimp to tightly seal the pie. Trim off the excess dough. Prick the top with a fork or run shallow slits across the top with the back of a sharp knife.

7. Brush the pie top with the lightly beaten egg yolk and bake the pie for 30 to 35 minutes until golden brown. Remove the pie from oven and cut into wedges or diamonds before serving.