Ingredients
2 tablespoons TAO Herbs de Provence Infused Olive Oil or any TAO Extra Virgin Olive Oil
1 leek, finely chopped into ¼-inch pieces
2 garlic cloves, finely chopped
1 fennel bulb, cored and finely diced into ¼-inch pieces (about 14 ounces)
2 medium Yukon Gold or red-skinned potatoes, peeled and finely diced into ¼-inch pieces (about 14 ounces)
16 to 20 asparagus spears, trimmed and sliced into ¼-inch pieces (about 12 ounces)
1½ teaspoons kosher salt
Black pepper
2 tablespoons all-purpose flour, plus more for rolling
1 cup vegetable stock
8 ounces sour cream
1 bunch of chives, finely sliced (about ½ cup)
1 tablespoon Dijon mustard
1 cup grated Gruyère (about 3 ounces)
1(14-ounce) sheet puff pastry, completely thawed
1 egg, beaten with 1 tablespoon of water
Directions
To make this savory skillet pie, start by preheating your oven to 450 degrees and positioning an oven rack in the middle. Line a sheet pan with foil and set it aside.
Next, heat a 9- to 10-inch oven-proof skillet over medium-high heat. Add the TAO Extra Virgin Olive Oil, leeks, garlic, and fennel, and cook while stirring for 2 to 3 minutes, until they soften.
Add potatoes, asparagus, salt, and black pepper, and give it a quick stir. Then, sprinkle some flour on top and stir it well to coat the veggies. Add chicken stock, sour cream, chives, Dijon mustard, and Gruyère cheese, and stir everything until it's well combined. Remove the skillet from heat.
On a lightly floured surface, roll out puff pastry to about 1 to 2 inches wider than the skillet. Carefully place the pastry over the top of the skillet, then trim any long edges. Tuck and fold in the edges of the pastry so that it sits just inside the rim of the skillet, creating a rough border.
Brush the pastry with egg wash and carefully score the top with a few slits to allow air to escape during baking. Place the skillet on the prepared baking sheet and transfer it to the middle rack of the oven.
Bake for 20 to 25 minutes, until the pastry is golden and bubbling around the edges. Let it sit for 10 minutes before serving. Enjoy!
Adapted from Hetty McKinnon’s recipe