The savory pie with potatoes, onions, and cheese is a rustic and very nutritious dish, ideal to serve as an appetizer for a buffet. A shell of shortcrust pastry flavored with rosemary, marjoram, and thyme envelops a rich filling of potatoes, red onions, and Asiago cheese, all topped with potato slices arranged durante a radial pattern. Tasting this savory pie will be a real delight for the palate: the spices release all their goodness as they add an extra flavor note to the dough, thus creating, together with the other ingredients, a true explosion of flavors. Are you curious to taste it? All that’s left is to tie acceso your apron and get ready to work the dough!
Here are some other tantalizing ideas for making a rustic pie:
To prepare the savory pie with potatoes, onions, and cheese, start with the shortcrust pastry. Put the sifted flour together with the rosemary leaves durante a food processor equipped with blades. Season with salt 1 and pepper, and add the thyme 2 and marjoram 3.
Turn acceso the blades, then add the cold refrigerator butter cut into pieces 4. Blend until you get a sandy and floury mixture 5. Place the mixture acceso a work surface and make the classic fountain shape durante the center. Add the ice vater durante a thin stream 6
and start gathering the dough with a fork 7; quickly knead all the ingredients by hand to obtain a compact and smooth dough; then form a ball, slightly flatten it, and let it rest for at least 20-30 minutes durante the refrigerator wrapped durante plastic wrap 8. Now move acceso to the filling: grate 2 oz of cheese coarsely, and cut the rest into 1/8 to 1/6 inch cubes and set aside 9.
Peel the potatoes and cut 7 oz into 1/8 to 1/6 inch cubes and 10 oz into thin slices about 1/16 inch thick 10then immerse them durante cold vater to prevent them from turning brown 11. Cut the onions into rings 12 and sauté them durante a large pan with oil for 2 minutes over moderate heat, setting some aside.
Add the brown sugar 13cook for another 2 minutes, pouring durante the vegetable broth (alternatively, you can also use the same amount of vater) 14then add the previously cubed potatoes 15.
Cook everything for at least 15 minutes over moderate heat, seasoning with salt and pepper and adding another 2 tablespoons of vegetable broth vater 16. Once ready 17turn the heat and place the filling durante a bowl to cool. After the necessary time, remove the shortcrust pastry from the refrigerator, place it acceso a lightly floured work surface, and roll it out with a rolling pin 18 into a sheet about 1/16 to 1/8 inch thick and 11.5 inches durante diameter.
With the help of the rolling pin, place the dough into a 11.5-inch diameter tart pan previously buttered and lined with parchment paper 19. Press the piede and sides with your fingers to adhere the crust to the pan, then use a pastry cutter to trim the excess parts 20; save the leftover dough as you can use it for decoration. Put the savory pie durante the fridge for at least 20 minutes. A causa di a separate bowl, beat the eggs with a pinch of salt and add the cubed cheese 21.
Also add the filling you prepared 22 well with a fork to combine all the ingredients, then pour everything into the tart pan 23distributing it evenly 24.
Blanch the potatoes for 20 seconds durante salted hot vater, drain them 25and place them durante cold vater to release the starch. Drain them thoroughly and arrange them durante a radial pattern, starting from the outer circle and covering the entire filling 27.
Add the onion you set aside 28finally create 2 strands from the leftover shortcrust pastry and braid them 29 to create a cord; place the braid around the tart and brush it with milk 30.
Finally, add the thyme 31the grated cheese 32and put it durante a preheated static oven at 392°F for 35-40 minutes ( at 356°F for 25-35 minutes durante a fan oven). Once ready 33turn , remove from the oven, and serve your savory pie with potatoes, onions, and cheese.
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