It’s handsome and delicious! This pie has a filling of white beans, mushrooms and tarragon, and an oatmeal-pecan crust. You’ll have to forgive my enthusiasm, because I wasn’t sure how it would work out, but it was really really tasty. A number of strong flavors combined perfectly, so that nothing seemed out of place or in your face. Tarragon is a bit of a prima donna herb – it can be a little too prominent. But its lovely hint-of-anise/hint-of-lemon flavor shined perfectly in this pie. The dough, with pecans and toasted oats, is not as hard to work with as it might sound, but it does lend itself to this simple & forgiving form. You just roll it out and then fold it up like an envelope. And it makes wonderful crackers!

Here’s Les McCann’s Oatmeal.

1 batch of oatmeal crust. Use 1 1/2 cups flour, 1/2 cup ground toasted oats, and 1/3 cup pecans, toasted and chopped very fine.

1 batch roasted mushrooms. Light on the herbs – just a pinch of each. Remember, tarragon is the star in this meal! And no garlic, because you’ll cook that with the beans.

1 can small white beans – rinsed & drained
olive oil
1 clove garlic – finely chopped
1/4 cup white wine
1 T fresh tarragon, chopped finely

1-2 cups mozzarella, grated
2 eggs

salt & pepper.

Warm the olive oil in a large frying pan. Add the garlic. When it starts to brown, add the white beans. Cook until they’re warmed through, then add the white wine and the tarragon. Cook until the pan starts to dry out, and the beans aren’t soupy at all. Smash them a little with your spoon, but leave most of them whole for texture.

Combine the mushrooms, beans, cheese, salt and freshly ground pepper.

In a small cup beat the eggs. Pour all but one tablespoonful into the bean/mushroom mixture, and mix well.

Roll out the dough into a square just slightly larger than the short side of your baking sheet. It should be about 1/4 inch thick. I rolled mine into a rectangle, and then cut off the excess, which I cut into smaller pieces to make delicious delicious crackers. (We call these “Isaac crackers” because my youngest son won’t try the pie, but he’ll make a meal out of the crackers)

Pile the filling into the middle of the square, leaving a border of about 1 1/2 inches.

Fold each corner into the center, and then fold each new corner you’ve created into the center as well.

Press the edges together lightly, and prick the pie with a fork in a few places. Brush with the remaining egg, and cook for about 1/2 hour in a preheated 425 degree oven – till it’s toasty and golden brown.