For brioche crust: heat milk, butter and sugar until sugar is melted. Remove from heat and set aside to cool slightly (105-115). Stir in yeast and let stand 10 min. Stir in salt, egg and oil. Add flour 1/4 c at at time, stirring well, until each addition is thoroughly incorporated and dough holds together well. Turn out onto a lightly floured board and knead for 10 min, adding small amounts of flour if necessary, until dough is smooth and satiny. (Or use dough hook and knead in mixer for the same amount of time). Place dough in an oiled bowl and turn once to oil the top. Cover and set aside to rise at room temp until tripled (about 2 hours). Punch the dough down, roll it into a rectangle approximately 9x13 inches, and place it in a jumbo-size zippered plastic bag. Refrigerate up to 6 hours. When you begin to prepare the pie, remove from frig to allow dough to come to room temp. For the filling: In wide skillet, bring a quart of water to boil and add Old Bay. Add shrimp and cook until just pink. DO NOT OVERCOOK. Drain and discard water. Peel shrimp and set aside. Slice asparagus into thirds. Slice cored and seeded tomatoes into eighths. Drain the artichokes , trim of any rough edges, and slice each into sixths. Scrape most of the rind off the Camembert and slice each wheel into sixteenths. In a small bowl, thoroughly combine the mayo, Parmesan, garlic and herbs. Preheat oven to 350. Butter a 9x13 inch glass pan. Assemble the pie by placing half the shrimp in the bottom of the pan (3 rows of 6), then evenly layer half the asparagus, tomatoes, artichokes and cheese over shrimp. Using a small spoon, dab half mayo mix over. Repeat, ending with the last layer of shrimp. Carefully place the brioche dough over top and cut several vents for steam. Bake 45 min or until dough is golden and filling is hot and bubbly. Allow to cool slightly before serving, 5-10 minutes.
Milk 0.33c
Butter 2T
Sugar 2 T
Yeast 1pkg (2.5 tsp)
Salt 0.75tsp
Egg 1slightly beaten
Vegetable Oil 1.5tsp
Flour 1.25c
Old Bay Seasoning 1 T
Shrimp 1.5 lb
Asparagus 8oz fresh
Tomato 1lb
Artichoke Hearts 1lb canned bottoms
Cheese2--12 oz wheels Camembert
Mayonnaise 1c
Cheese 0.67c grated Parmesan
Garlic 2tsp
Thyme 0.75tsp dried
Rosemary 0.75tsp dried
Oregano 0.75tsp dried
