A simple and tasty savory pie, with new potatoes, onion, and sun-dried tomatoes… it takes just a few minutes to prepare with the ready-made shortcrust pastry, it’s delicious and flavorful, suitable for all occasions, both as an appetizer and to solve dinner. With its crispy shell and soft filling, it can be paired with different menus and can be prepared in advance, because it’s great even at room temperature. Try the rustic pie with potatoes, onion, and sun-dried tomatoes, you’ll see it will be a success!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven, Microwave
- Seasonality: All seasons
- Energy 334.55 (Kcal)
- Carbohydrates 34.43 (g) of which sugars 2.30 (g)
- Proteins 6.76 (g)
- Fat 18.37 (g) of which saturated 0.46 (g)of which unsaturated 1.02 (g)
- Fibers 2.66 (g)
- Sodium 132.14 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 roll shortcrust pastry
- 12 oz new potatoes
- Half red onion
- 5 sun-dried tomatoes in oil
- 1 egg (large)
- 1/2 cup cooking cream
- salt
- pepper
- herbs (to taste)
Tools
- Baking Pan 10 inches
- Bowl
- Microwave-Safe Container
Preparation
Wash the potatoes thoroughly to remove all soil residues. Cut them into pieces and place them in a microwave-safe container, adding a little water at the bottom.
Cook them at maximum power for 6-7 minutes.
If you don’t have a microwave, you can steam or pressure cook them.
While the potatoes cool, clean the onion and cut it into rings. Dry the sun-dried tomatoes from excess oil and cut them into small pieces.
Break the egg in a bowl, beat it with a fork and add the cream. Add a pinch of pepper, herbs to taste, and mix.
Unroll the shortcrust pastry and place it in the baking pan, pricking the bottom (leaving its parchment paper). Add the potatoes and onion, lightly salting (1).
Then add the sun-dried tomatoes and pour the cream and egg mixture over. Finally, fold the pastry along the edges (2).
Place the pie in a fan oven at 375°F and bake for 30-35 minutes, or until the base is dry and slightly golden (3).
The rustic pie with potatoes, onion, and sun-dried tomatoes is ready, let it cool for a few minutes before cutting and serving.
Tips and Notes
If you use new potatoes, you can leave the skins on, otherwise peel them. I advise against boiling them because they may absorb too much water.
In season, you can use fresh cherry tomatoes, seeded.
You can replace the shortcrust pastry with puff pastry.
FAQ (Frequently Asked Questions)
How can I enrich the rustic pie?
You can add diced bacon or speck, cheese like provolone, or other vegetables, sautéed in a pan.
