Cheesy Cauliflower Rarebit Pie with a Rye Crust

A cauliflower rarebit slab pie in a baking sheet, with one piece on a plate with a fork.

Print Recipe Add to Collection

5 from 2 votes

Cheesy Cauliflower Rarebit Pie with a Rye Crust

This is a perfect comfort meal for cold wintery nights, from Pie Squared Slab Pies cookbook by Cathy Barrow.

Prep Time30

Cook Time1 25

chill time4

Total Time5 55

Course: Vegetable Side, Vegetarian Appetizer or Main, Vegetarian Main Dish

Cuisine: Any

Keyword: Welsh rarebit pie, Welsh rarebit pie with cauliflower

Servings:

Calories: 526kcal

Author: Susan Pridmore

Equipment

Ingredients

Rye Crust

1 ¾ cups + 1 tablespoon all-purpose flour, (225 grams)
1 cup rye flour, (100 grams)
8 tablespoons unsalted butter, cubed and frozen for 20 minutes
8 tablespoons vegetable shortening, frozen for 20 minutes
½ teaspoon kosher salt
½ cup ice water

Filling

3 tablespoons extra virgin olive oil
1 ½ cups sliced shallots, about 5
6 stalks fresh thyme
1 pound cauliflower, cut into small florets, about 5 cups
½ cup dark beer, such as Guinness,
¼ cup finely chopped fresh flat-leaf parsley,
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup whole milk,
3 large eggs
2 tablespoons Worcestershire sauce
½ teaspoon Coleman's mustard powder or other dry mustard powder
10 ounces extra sharp cheddar cheese, coarsely grated for about 2 ½ cups
1 egg yolk
1 tablespoon water
¼ cup finely grated Parmigiano Reggiano

Instructions

For the crust...

In the food processor, pulse the flours, butter, shortening, and salt until the fats are in small pieces coated with flour, about 15 times.
Add ¼ cups of the water, and then 1 tablespoon at a time, pulsing until the mixture almost forms a ball.
Form the dough into a 6- by 4-inch rectangle using plastic wrap and a bench scraper to firmly press the dough into a cohesive form. Wrap tightly and refrigerate a minimum of 4 hours.
Heat the oven to 425˚F; if you have one, place a baking stone or inverted baking sheet on the center rack to heat.
Remove the dough from the refrigerator and allow it to warm slightly. Divide the dough into two pieces, one slightly larger than the other.
Roll out the larger piece to 11" X 15", and transfer it to the slab pie pan, pressing the dough into the corners of the pan and allowing the excess to drape over the sides. Cover with plastic and refrigerate. Roll out the second piece of dough to 10 by 14 inches, place it on a lightly floured sheet of parchment, cover with plastic and refrigerate.

Filling

Heat the olive oil in a deep skillet over medium heat until it shimmers. Add the shallots and thyme and cook until the shallots are browned on the edges. Fish out and discard the thyme.
Add the cauliflower florets and stir to coat with oil. Increase the heat to medium-high, pour in the beer, and bring to a boil. Reduce the heat, cover, and steam the cauliflower until fork-tender, about 7 minutes.
Uncover and continue to cook until all the liquid has evaporated, another 5 minutes. Remove the pan from the heat and stir in the parsley, salt, and pepper. Cool to room temperature.
Note: this step can be done while the dough is chilling at the end of Step 1.
Fill the bottom crust with the cauliflower filling. Whisk together the milk, eggs, Worcestershire, and mustard in a small bowl, and fold in the cheddar cheese. Pour it over the cauliflower filling, and cover the filling with the top crust.
Crimp and slash the top crust a few times with a sharp knife.
Combine the egg yolk and water in a small bowl, and use a pastry brush to paint it on the top crust from edge to edge.
Sprinkle with the grated Parmigiano, and slide the pie into the hot oven (on top of the baking stone or baking sheet if using. Bake for 20 minutes.
Reduce the temperature to 375˚F and bake until the crust is bronzed and the filling is bubbling, 25-40 minutes. Cool slightly before slicing into portions.

Notes

Make Ahead: Cook the cauliflower filling up to 4 hours in advance.

Some steps can be done together. For example, while the dough is chilling make the cauliflower filling. While it cools, roll out the dough and drape one piece into a baking pan.

Nutrition