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1
Crust:
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2
Heat the milk, butter, and sugar until the butter is melted.
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3
Remove from the heat and set aside to cool slightly.
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4
Stir the yeast into the milk mixture and let it stand for 10 minutes.
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5
Stir in the salt, egg, and oil.
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6
Add the flour 1/4 cup at a time, stirring well, until each addition is thoroughly incorporated and dough holds together well.
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7
Turn out onto a lightly floured board and knead for 10 minutes, adding small amounts of flour if necessary, until dough is smooth and satiny.
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8
(Or use a dough hook and knead in a mixer for the same amount of time.)
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9
Place the dough in an oiled bowl and turn it once to oil the top.
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10
Cover the bowl and set aside to rise at room temperature until tripled in bulk (about 2 hours).
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11
Punch the dough down, roll it into a rectangle approximately 9 by 13 inches, and place it in a jumbo-size zippered plastic bag.
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12
Refrigerate for up to 6 hours.
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13
When you begin to prepare the pie, remove the bag from the refrigerator to allow the dough to come to room temperature.
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14
FILLING:
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15
In a wide skillet, bring a quart of water to boil and add the Old Bay Seasoning.
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16
Add the shrimp and cook until just pink.
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17
Do not overcook the shrimp.
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18
Drain the shrimp and discard the cooking water.
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19
Peel the shrimp and set is aside until you are ready to assemble the pie.
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20
Slice the asparagus spears into thirds.
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21
Slice the cored and seeded tomatoes into eighths.
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22
Drain the artichoke bottoms, rim them of any rough edges, and slice each artichoke bottom into sixths.
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23
Scrape most of the rind off the Camembert and slice each wheel into sixteenths.
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24
(You will have thirty-two pie-shaped pieces of cheese.)
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25
In a small bowl, thoroughly combine the mayonnaise, Parmesan, garlic, and herbs.
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26
Preheat the oven to 350F (180C).
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27
Butter a 9x13-inch glass pan.
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28
Assemble the pie by placing half of the shrimp in the bottom of the pan (three rows of 6 shrimp each), then evenly layer half of the asparagus, half of the tomatoes, half of the artichoke bottoms, and half of the Camembert over the shrimp.
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29
Using a small spoon, dab half of the mayonnaise mixture over the Camembert layer.
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30
Repeat the layers in the same order, ending with the last layer of shrimp.
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31
Carefully place the brioche dough over the top and cut several vents to allow steam to escape.
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32
Bake for 45 minutes, or until dough is golden brown and filling is hot and bubbly.
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33
Allow to cool slightly before serving, about 5 or 10 minutes.
