The rustic potato and fontina pie is a great dinner saver, perfect for lunch at the office, cut into cubes (but you’ll need to make it in a rectangular pan) it is an attractive finger food for an appetizer. Tasty, delicious, easy to make, it is great hot, warm, or at room temperature. You can customize and vary the recipe for the rustic potato and fontina pie as you prefer by adding deli meats or vegetables of your choice. I chose fontina to bring a bit of flavors from the Aosta Valley to the table, recalling holidays, but if you don’t have it, you can use Asiago, provola, or another cheese of your choice.
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- Difficulty: Easy
- Rest time: 40 Minutes
- Preparation time: 25 Minutes
- Portions: 6People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 3 cups all-purpose flour
- 2/3 cup soft butter
- 1/2 cup water
- 1 tsp salt
- 1 yellow onion
- 12 oz potatoes
- 3.5 oz fontina cheese
- 1 oz grated parmesan
- 1/2 cup fresh cream
- 1 egg
- 1.8 oz speck
- 1 tbsp extra virgin olive oil
- to taste salt
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Peeler
- 1 Cutting Board
- 1 Kitchen Knife
- High-sided Casserole
- 1 Colander
- 1 Low-sided Casserole
- 1 24 cm Tart Pan
Steps
In the bowl of the stand mixer with the paddle attachment, work the flour with the soft butter cut into cubes and salt. When you have obtained a sand-like consistency, add the water and work until smooth and homogeneous. Form a flattened dough and place it in the refrigerator wrapped in plastic wrap for thirty minutes.
Peel the potatoes, cut them into thick slices and cook them boiling in salted water for five minutes, then drain and let them dry by arranging the slices separately on a baking tray. Thinly slice the onion and stew it over low heat in a saucepan with the tablespoon of oil and a pinch of salt.
Cut the fontina into cubes. In a bowl, mix the cream with the parmesan and the egg.
Roll out the shortcrust pastry to a thickness of 1/5 inch and transfer it inside the greased and floured 24 cm tart pan (I use a perforated pan lined with a sheet of baking paper). Prick the bottom of the pastry with a fork. Arrange the potato slices, cooked onion, speck sticks, and fontina cubes on the base, then pour the cream and egg mixture. Bake the pie in a preheated oven at 356 °F for thirty minutes. Let it rest for ten minutes out of the oven before cutting and serving.
Notes
Recipe source Facile con gusto April 2024.
