***CRUST*** 1/3 cup milk 2 tablespoons butter 2 teaspoons sugar 2 1/2 teaspoons dry yeast -- (1 pkg.) 3/4 teaspoon salt 1 egg -- slightly beaten 1 1/2 teaspoons oil 1 1/4 cups flour -- (or more) ***FILLING*** 1 tablespoon Old Bay Seasoning 36 large shrimp (easy-peel; 1 1/2 lbs.) 8 ounces fresh asparagus -- trimmed 1 pound fresh tomatoes -- cored and seeded 1 pound canned artichoke bottoms -- (5 or 6 per can) 1 1/2 pounds Camembert cheese -- (2-12oz. wheels) 1 cup mayonnaise 2/3 cup freshly grated Parmesan 2 teaspoons pressed garlic -- (4-6 cloves) 3/4 teaspoon dried thyme -- crumbled 3/4 teaspoon dried rosemary -- crumbled 3/4 teaspoon dried oregano -- crumbled CRUST: Heat the milk, butter, and sugar until the butter is melted. Remove from the heat and set aside to cool slightly (to 105ø to 115ø). Stir the yeast into the milk 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 dough holds together well. 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. (Or use a dough hook and knead in a mixer for the same amount of time.) Place the dough in an oiled bowl and turn it once to oil the top. Cover the bowl and set aside to rise at room temperature until tripled in bulk (about 2 hours). Punch the dough down, roll it into a rectangle approximately 9 by 13 inches, and place it in a jumbo-size zippered plastic bag. Refrigerate for up to 6 hours. When you begin to prepare the pie, remove the bag from the refrigerator to allow the dough to come to room temperature. FILLING: In a wide skillet, bring a quart of water to 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 is aside until you are ready to assemble the pie. Slice the asparagus spears into thirds. Slice the cored and seeded tomatoes into eighths. Drain the artichoke bottoms, rim them of any rough edges, and slice each artichoke bottom into sixths. Scrape most of the rind off the Camembert and slice each wheel into sixteenths. (You will have thirty-two pie-shaped pieces of cheese.) In a small bowl, thoroughly combine the mayonnaise, Parmesan, garlic, and herbs. Preheat the oven to 350ø. Butter a 9x13-inch glass pan. 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. Using a small spoon, dab half of the mayonnaise mixture over the Camembert 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 steam to escape. Bake for 45 minutes, or until dough is golden brown and filling is hot and bubbly. Allow to cool slightly before serving, about 5 or 10 minutes. Serves 6-8.
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