Collectors' Camembert Pie-Crust

Heat the milk, butter and sugar until the butter is melted. Remove from the heat and set aside to cool slightly.(105-115F) Stir in the yeast into the mixture and let it stand for 10 minutes. Stir in the salt, egg and oil. Add the flour 1/4 cup at a time, stirring well until each addition is thoroughly incorporated and the dough hold together well. Turn out onto a lightly floured board and knead for 10 minutes. adding more flour if necessary, until the dough is smooth and satiny.

Place the dough in an oiled bowl and turn to oil the top. Cover the bowl and set aside to rise at room temperature until triple in bulk (about 2 hours). Punch the dough down and roll it into a rectangle approximately 9"x13". Place in a jumbo size zippered bag. Refrigerate for up to 6 hours. When you begin to prepare the filling remove the bag from the refrigerator.

Camembert Pie-Filling:

In a wide skillet, bring a quart of water to a boil and add the Old Bay Seasoning. Add the Shrimp and cook until just pink. Do not overcook the shrimp. Drain the shrimp and discard the cooking water. Peel the shrimp and set aside until you are ready to assemble the pie. Slice the asparagus spears into thirds. Slice the cored and seeded tomtoes into eighths. Drain the artichoke bottoms, trim them of any rough edges and slice each artichoke bottom into sixths. Scrape most of the off the Camembert and slice each wheel into sixteenths. (You will have 32 pieces pie-shaped pieces of cheese.)

In a small bowl, thoroughly combine the mayonnaise, Parmesan, garlic, and herbs. Preheat oven to 350F. Butter a 9"x13" glass pan. Assemble the pie by placing half of the shrimp in the bottom of the pan (3 rows of 6 shrimp each), then evenly layer half of the asparagus, half of the tomatoes, half of the artichokes and half of the Camembert over the shrimp. Using a small spoon dab half of the mayonnaise mixture over the Camember t layer. Repeat the layers in the same order ending with the last layer of shrimp. Carefully place the brioche dough over the top and cut several vents to allow the steam to escape. Bake for 45 minutes. or until the dough is golden brown and the filling is hot and bubbly. Allow to cool slightly before serving, about 5-10 minutes.

Source The Grilling Season by Diane Mott Davidson