According to the June issue of Gourmet magazine there were over 24,000 cookbooks published last year. I can hardly believe it, I usually pride myself on knowing about virtually every cookbook that's coming out. But I have to say I feel rather clueless after hearing such stats. At times, it certainly feels like everyone is publishing a cookbook, and when I say everyone I  mean food personalities, TV/movie actors, bloggers, teachers, doctors, former lawyers, politicians, etc.  So when I heard that Singer/Songwriter Billy Joel's wife, who to me didn't look like she ate much more than a few salads every day, was publishing a cookbook I was definitely skeptical.  Just how good would this cookbook be?  However, before getting my hands on a copy I did a little research on Katie Lee Joel and found out that she really does know her stuff, she's not just another pretty wife playing house. She's a big foodie whose roots lie in the deep south and this book, with a glowing forward by the reigning Queen of the South, Paula Deen, showcases her skills in the kitchen just perfectly.  The cookbook is full of great recipes with a Southern flair that are easy to follow. I had to smile as so many of them reminded me of my own family recipes that reflect my southern roots.  Her Flat Pies have quickly become a family favorite in my house, the filling combinations are endless, they remind me of a really good calzone, only better and richer because of the buttery puff pastry.  Cut these into smaller portions and serve them as appetizers as well. Enjoy!

Italian Sausage and Provolone Flat Pie

From The Comfort Table by Katie Lee Joel, Simon Spotlight Entertainment (2008).

• 14 ounces good quality, frozen puff pastry (I love Dufour), thawed to package instruction  
• 1 tablespoon extra-virgin olive oil  
• 3/4 pound Italian sausage (sweet or hot), casings removed  
• 5 ounces provolone cheese, grated (about 1 1/2 cup)  
• 1 large egg, lightly beaten  

On a lightly floured surface, unfold the pastry dough, and use a floured rolling pin to roll into a rectangle of about 10 by 15 inches.  Cut the rectangle in half, so that you have two 10 by 7 1/2 inch rectangles.  Transfer the rectangles to a baking sheet lined with parchment paper and refrigerate for about 20 minutes.  
 
Heat the olive oil in a medium skillet over medium heat.  Add sausage, breaking up with a wooden spoon, and brown for about 10 minutes.  Using a slotted spoon, transfer the sausage to a paper towel-lined plate.  
 
Spoon the sausage onto one of the pastry rectangles, leaving a 1-inch border all around.  Top with the grated provolone.  Using a pastry brush, brush the 1-inch border of pastry with beaten egg.  Lay the remaining rectangle of pastry over the filling and press gently to seal.  Leave the pastry on the parchment-lined baking sheet and refrigerate another 20 minutes (or up to 2 hours).  
 
Preheat oven to 375 degrees F.  
 
Using a small knife, trim the edges of the pastry. Using a pastry brush, coat the entire top of the pastry with the beaten egg.  Gently cut five 3-inch vents in the top, being careful not to pierce the bottom layer.  Bake, rotating once, for about 35 to 40 minutes, until the crust is deep golden brown and the pastry has puffed.  Using one or two spatulas, transfer the pie to a wire rack and let cool for about 10 minutes before slicing and serving.  
 
Yield: 4 to 6 servings  
Prep Time: 20 minutes  
Inactive Prep Time: 40 minutes to 1 hour 20 minutes  
Cook Time: 40 minutes 

Rosemary-Garlic-Mushroom Flat Pie  

From The Comfort Table by Katie Lee Joel, Simon Spotlight Entertainment (2008).

• 14 ounces good quality, frozen puff pastry (I love Dufour), thawed to  package instructions  
• 2 tablespoons unsalted butter  
• 1 tablespoon olive oil  
• 2 cups sliced mushrooms (use your favorites, like shiitake, oyster, or white)  
• 2 cloves garlic, peeled and smashed  
• 2 sprigs fresh rosemary  
• 1 teaspoon salt  
• 1/2 teaspoon freshly ground black pepper  
• 4 ounces robiola cheese (if you can’t find robiola, substitute brie or camembert), rind removed and cut into 1-inch pieces  
• 1 large egg, lightly beaten  

On a lightly floured surface, unfold the pastry dough, and use a floured rolling pin to roll into a rectangle of about 10 by 15 inches.  Cut the rectangle in half, so that you have two 10 by 7 1/2 inch rectangles.  Transfer the rectangles to a baking sheet lined with parchment paper and refrigerate for about 20 minutes.  
 
In a medium skillet over medium heat, melt butter and olive oil.  Add smashed garlic cloves and the whole sprigs of rosemary.  Sauté until fragrant, about 2 to 3 minutes.  Add mushrooms, salt, and pepper.  Sauté about 10 to 12 minutes, stirring often, until all of the liquid has been absorbed and the mushrooms are tender.  Remove garlic cloves and rosemary.  Set aside.  
 
Spoon the mushroom mixture onto one of the rectangles, leaving a 1-inch border all around.  Using a pastry brush, coat the 1-inch border of pastry with beaten egg.  Lay the remaining rectangle of pastry over the filling and press gently to seal.  Leave the pastry on the parchment-lined baking sheet and refrigerate another 20 minutes (or up to 2 hours).  
 
Preheat oven to 375 degrees F.  
 
Using a small knife, trim the edges of the pastry. Using a pastry brush, coat the entire top of the pastry with the beaten egg.  Gently cut five 3-inch vents in the top, being careful not to pierce the bottom layer.  Bake, rotating once, for about 35 to 40 minutes, until the crust is deep golden brown and the pastry has puffed.  Using one or two spatulas, transfer the pie to a wire rack and let cool for about 10 minutes before slicing and serving.  The pie also tastes great at room temperature.  
 
Yield: 4 to 6 servings  
Prep Time: 15 minutes  
Inactive Prep Time: 40 minutes to 2 hours 20 minutes  
Cook Time: 35 to 40 minutes 

Caprese Flat Pie  

From The Comfort Table by Katie Lee Joel, Simon Spotlight Entertainment (2008).

• 14 ounces good quality, frozen puff pastry (I love Dufour), thawed to package instructions 
• 1/4 cup basil pesto  
• 6 ounces fresh mozzarella, cut into 1/2-inch slices  
• 1/4 teaspoon salt  
• 1/4 teaspoon freshly ground black pepper  
• 2 Roma tomatoes, cut into 1/4-inch slices  
• 1 large egg, lightly beaten  

On a lightly floured surface, unfold the pastry dough, and use a floured rolling pin to roll into a rectangle of about 10 by 15 inches.  Cut the rectangle in half, so that you have two 10-by 7 1/2-inch rectangles.  Transfer the rectangles to a baking sheet lined with parchment paper and refrigerate for about 20 minutes.  
 
Spoon the pesto onto one of the rectangles, leaving a 1-inch border all around.  Sprinkle with salt and pepper. Top with slices of mozzarella. Place the tomato slices on top of the cheese. Using a pastry brush, coat the 1-inch border of pastry with beaten egg.  Lay the remaining rectangle of pastry over the filling and press gently to seal.  Leave the pastry on the parchment-lined baking sheet and refrigerate another 20 minutes (or up to 2 hours).  
 
Preheat oven to 375 degrees F.  
 
Using a small knife, trim the edges of the pastry. Using a pastry brush, coat the entire top of the pastry with the beaten egg.  Gently cut five 3-inch vents in the top, being careful not to pierce the bottom layer.  Bake, rotating once, for about 35 to 40 minutes, until the crust is deep golden brown and the pastry has puffed.  Using one or two spatulas, transfer the pie to a wire rack and let cool for about 10 minutes before slicing and serving.  The pie also tastes great at room temperature.  
 
Yield: 4 to 6 servings  
Prep Time: 20 minutes  
Inactive Prep Time: 40 minutes to 1 hour 20 minutes  
Cook Time: 40 minutes

About The Comfort Table

Nothing is more comforting than a home-cooked meal. And the best home cooking starts with fresh ingredients found close to home with foods that are local, seasonal, and organic. Raised in her grandmother's Southern kitchen, Katie Lee Joel comes from a "family of great cooks and big eaters." And she knows exactly what appeals to the home cook: recipes that are delicious, easy to follow, quick to prepare, and made with readily available seasonal ingredients.

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