This unique piece is perfect for beautiful bakes both sweet and savory.
At first glance, our Baking Slab may seem like a highly specialized piece of Bakeware designed with one purpose only. While it does make an excellent slab pie, the Baking Slab is quite versatile. Developed in partnership with Chef Nancy Silverton, it’s the perfect blend of sheet pan and baking dish. Crafted from porcelain, the Baking Slab has a naturally non stick surface, and is oven-safe up to 650F. If you’re wondering what to bake first, or need some inspiration, we’ve got you covered. Check out four of our favorite recipes for our Baking Slab.
From Claire Saffitz, this Blueberry Slab Pie is perfect for our Baking Slab. Paired with warming spices like cinnamon, ginger, cardamom, and a little lemon zest, this pie comes together with a buttery crust. Thankfully, our Baking Slab, which is thermal-shock resistant, can handle going from the fridge to the oven, so your crust will keep its beautiful shape and design.
Everyone loves a sweet tart, but savory tarts don’t get enough appreciation. This recipe from Jenna Secco, our Senior Hospitality Sales Manager, pairs a blend of mushrooms with nutty Parmesan and Gruyere on a buttery puff pastry, which makes it simple enough to prepare for brunch or even a weeknight dinner. We recommend using a blend of mushrooms like chanterelles, cremini, king trumpet, maitake, and/or oyster.
This recipe, courtesy of Phoebe Ralineau from Casper Fermentables, is a winning combination of flavors. The carmelized onions are sweet and jammy, while the chives provide a mild bite and a hint of color. If you’ve never had sourdough focaccia before, the tanginess will make you an immediate convert, and it pairs perfectly with the allium flavors. The recipe calls for a sourdough starter, which is a multi-day project that opens up the many possibilities of sourdough baked goods at home. If you’re not in the mood but still want to make this recipe, you can likely get the amount of starter you’ll need at your local bakery.
When we first debuted the Baking Slab, Chef Nancy Silverton contributed this recipe. It’s one of her favorites to make in the dish she helped design. Perfect for the colder months, Chef Silverton uses quinces, which are sour and hard when eaten raw but cook down to provide a tart contrast to the sweeter apples. The whole pie is baked into an all butter crust and topped with a crunchy oat streusel. In our opinion, this is a great way to break in your Slab this season.