Baking Outside the Pan: A Beginner’s Guide to Freeform Pies and Tarts
Introduction
Gone are the days when pies and tarts had to be neatly contained in a pie dish or tart pan. Freeform pies and tarts break all the rules, letting the filling take center stage in fun, rustic shapes. In this post, we’ll explore the wonderful world of pies and tarts baked freeform or “out of the pan.” From savoury galettes to sweet crostatas, these impressive yet easy dishes are sure to be your new favourite way to highlight seasonal produce and artisan ingredients.
What Exactly Are Freeform Pies and Tarts?
Freeform pies and tarts are a testament to the beauty of simplicity in the world of baking. They are essentially pies or tarts crafted without the confines of a pie plate or tart pan to shape them. Instead, the pastry is artfully shaped by hand and gently folded up around the filling, creating a charmingly rustic appearance. The dough, in this case, plays the role of a vessel, lovingly cradling the delectable filling, often allowing it to spill out in an invitingly attractive manner. Freeform pies and tarts offer a delightful blend of both sweet and savoury culinary creations from around the world, each a unique masterpiece in its own right.
1. Galettes: A Taste of Rustic France
Among the exquisite offerings in the realm of freeform pies and tarts, the Galette stands as an embodiment of rustic French elegance. These unpretentious tarts are typically filled with an array of fruits, such as apples, pears, or berries. Galettes are adored for their casual, yet captivating appearance, with the flaky pastry edges gently folded over the luscious fruit filling. The result is a dessert that is as much a feast for the eyes as it is for the palate, delivering a harmonious balance of sweetness and simplicity.
2. Crostatas: Italian Flair in Every Bite
Hailing from the culinary heartland of Italy, Crostatas are a deliciously rustic take on the conventional tart. The distinguishing feature of a Crostata is its flaky, buttery crust enveloping an array of delightful fillings. These can range from fresh fruit, such as peaches, cherries, or figs, to jams and ricotta cheese. Crostatas are renowned for their versatility and their irresistible, homemade charm.
3. Empanadas: Latin American Culinary Treasures
Travelling across the ocean, we arrive in Latin America to discover the delightful Empanada. These golden, baked pastries come in a variety of shapes and sizes, each packed with a unique filling. Empanadas can be savoury, filled with seasoned ground meat, cheese, or vegetables, or they can take a sweet turn with fillings like dulce de leche or guava paste. The art of folding and sealing the dough is as important as the filling, with distinctive crimping styles varying from region to region.
4. Spanakopita: Greek Elegance Wrapped in Phyllo Dough
Greece brings its culinary finesse to the freeform pies and tarts world with Spanakopita. This savoury delight features a filling of sautéed spinach, feta cheese, and various herbs, all wrapped in delicate, flaky layers of phyllo pastry. The result is a harmonious blend of earthy greens and creamy cheese, held together by a golden, crispy embrace. Spanakopita not only showcases the flavors of Greece but also the art of perfecting the phyllo dough.
5. Quiche: The French Flan-Like Egg Tart
Quiche, a classic French creation, is the embodiment of sophistication in a freeform tart. It boasts a delicate, flan-like filling made with eggs and cream, while the crust holds this velvety custard with poise. The possibilities for fillings are virtually limitless, from the traditional Quiche Lorraine with bacon and cheese to vegetarian options with spinach and mushrooms. The allure of a quiche lies not only in its taste but also in the elegance it brings to the table.
6. Hand Pies: Portable, Palatable Perfection
Hand pies are the epitome of portability and palatability. These diminutive pastries are ideal for on-the-go enjoyment, combining the convenience of a handheld treat with the delectable allure of a pie. The fillings for hand pies can range from fruits like apples and cherries to savoury options like meat and vegetables. Their small size makes them perfect for picnics, dessert tables, or a simple snack on the run.
And many more! Let’s look at some easy recipes to get you started:
Blueberry Galette:
Ingredients:
1 store-bought pie crust or homemade pastry dough
2 cups fresh blueberries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 egg (for egg wash)
1 tablespoon milk (for egg wash)
Powdered sugar (for dusting, optional)
Instructions:
Preheat your oven to 375°F (190°C).
Roll out the pie crust or pastry dough on a baking sheet lined with parchment paper.
In a bowl, combine the blueberries, granulated sugar, cornstarch, and lemon juice. Mix well.
Place the blueberry mixture in the center of the dough, leaving a border around the edges.
Fold the edges of the dough over the blueberries, creating a rustic look.
Whisk the egg and milk together to make an egg wash, then brush it on the dough.
Bake for 25-30 minutes or until the crust is golden and the blueberries are bubbling.
Optional: Dust with powdered sugar before serving. Enjoy!
Mushroom and Cheese Crostata:
Ingredients:
1 store-bought pie crust or homemade pastry dough
2 cups sliced mushrooms (e.g., cremini or button)
1 cup shredded cheese (e.g., Gruyère or Swiss)
1 small onion, thinly sliced
1 clove garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
Fresh thyme leaves (optional)
Instructions:
Preheat your oven to 375°F (190°C).
Roll out the pie crust or pastry dough on a baking sheet lined with parchment paper.
In a skillet, heat the olive oil over medium heat. Sauté the sliced onions until they become soft and translucent.
Add the mushrooms and garlic to the skillet. Sauté until the mushrooms are tender and any liquid has evaporated.
Season with salt, pepper, and fresh thyme (if using).
Sprinkle the shredded cheese over the dough, leaving a border around the edges.
Spoon the mushroom mixture over the cheese.
Fold the edges of the dough over the filling.
Bake for 25-30 minutes or until the crust is golden and the cheese is bubbly. Enjoy!
Spinach Feta Quiche:
Ingredients:
1 store-bought pie crust or homemade pastry dough
1 1/2 cups fresh spinach, chopped
1/2 cup crumbled feta cheese
4 large eggs
1 cup milk
Salt and pepper to taste
Pinch of nutmeg (optional)
Instructions:
Preheat your oven to 375°F (190°C).
Roll out the pie crust or pastry dough in a pie dish.
Spread the chopped spinach and crumbled feta cheese over the crust.
In a bowl, whisk together the eggs, milk, salt, pepper, and a pinch of nutmeg (if using).
Pour the egg mixture over the spinach and feta.
Bake for 35-40 minutes or until the quiche is set and the t
op is lightly browned.
Allow it to cool slightly before slicing and serving. Enjoy!
Tips for Freeform Pie Success
- Interested in trying your hand at freeform pies? Here are some tips:
- Use a flexible and flaky dough – Pie dough, rough puff pastry, or phyllo all work well
- Shape dough loosely on a parchment-lined baking sheet
- Pile filling generously in the center, leaving a 2-inch border
- Fold edges up over filling, pleating as needed
- Avoid overworking the dough to keep it tender
- Combine sweet and savoury fillings for a flavour contrast
- Brush crust with egg wash and sprinkle sugar or herbs
- Bake at 400°F until crust is golden brown, 40-60 minutes
The beauty of freeform pies is their rustic, imperfect look. Don’t worry about getting fancy with shaping. Just have fun piling on seasonal ingredients and folding up the edges. The delicious results are guaranteed to impress family and friends.
What will your next freeform pie adventure be? Share your ideas and creations in the comments!
Frequently Asked Questions
*What is a freeform pie or tart?
A freeform pie or tart is a type of pastry that is not baked in a traditional pie dish or tart pan. Instead, the pastry is rolled out and the filling is placed in the center, then the edges of the pastry are folded up and around the filling to create a rustic, freeform shape.
*What are some popular types of freeform pies and tarts?
Some popular types of freeform pies and tarts include galettes, crostatas, quiches, tarte tatins, and hand pies. These can be sweet or savoury and can be filled with a variety of ingredients.
*What are some tips for making a perfect freeform pie or tart crust?
Some tips for making a perfect freeform pie or tart crust include using cold butter or shortening, handling the dough as little as possible, and chilling the dough before rolling it out. It’s also important to use a flaky crust recipe that will hold up well to the filling.
*What are some common mistakes to avoid when making freeform pies and tarts?
Some common mistakes to avoid when making freeform pies and tarts include overfilling the pastry, not sealing the edges properly, and not preheating the oven to the correct temperature. It’s also important to avoid using a filling that is too wet, as this can cause the pastry to become soggy.
*What are some creative flavour combinations for freeform pies and tarts?
Some creative flavour combinations for freeform pies and tarts include fig and honey, lavender and blueberry, and caramelized onion and goat cheese. These unique flavour combinations can add a new twist to traditional freeform pies and tarts.