This
recipe is great for breakfast or dinner and the crust can be made ahead, up to
2 days.
Cheese
and Potato Slab Pie
For
the Crust:
3
1/2 cups all-purpose flour, plus more for dusting
1
tablespoon sugar
1
teaspoon fine salt
3
sticks unsalted butter, cubed (keep cold in the freezer)
1
tablespoon white or apple cider vinegar
For
the Filling:
4
tablespoons extra-virgin olive oil
1
large onion, thinly sliced
Kosher
salt
4
large red-skinned potatoes (1 1/2 pounds), unpeeled
2
gala apples, unpeeled
2
sprigs fresh thyme, leaves stripped
Freshly
ground black pepper
3
tablespoons breadcrumbs
5
ounces mortadella or ham, thinly sliced
10
ounces white cheddar cheese, shredded
Heavy
cream, for brushing
Directions
Make
the crust: Pulse the flour, sugar and salt in a food processor. Add 1 stick
butter and pulse until combined. Add the remaining 2 sticks butter and pulse
three times, or until the mixture resembles coarse meal. Add the vinegar, then
gradually add 1/3 cup ice water through the feed tube, pulsing four times,
until evenly combined. Squeeze the dough between your fingers. If it doesn't
hold its shape, add up to 2 tablespoons ice water and pulse two more times (the
dough should still be crumbly). Turn out onto a clean surface and press into a
ball; divide in half, wrap in plastic wrap and flatten into two 1-inch-thick
rectangles. Refrigerate at least 1 hour or up to 2 days.
Make
the filling: Heat 2 tablespoons olive oil in a skillet over medium heat. Add
the onion and cook until slightly brown, 5 to 7 minutes; season with salt and
let cool. Slice the potatoes and apples very thinly; toss in a bowl with the
thyme, the remaining 2 tablespoons olive oil, and salt and pepper to taste.
Line
an 8-inch square baking dish with foil, leaving a 1-inch overhang on all sides.
On a floured surface, roll out one piece of dough into a 12-inch square, about
1/8-inch thick. Transfer to the prepared dish, tucking the dough into the edges
and corners; do not trim the overhang. Sprinkle the breadcrumbs over the dough
and add the onion. Lay the mortadella on top, then sprinkle with about
one-third of the cheese. Layer half of the potatoes and apples on top in a
single layer; Season with salt and pepper to taste, then sprinkle with another
one-third of the cheese. Top with the remaining potatoes, apples; season again
and finish with cheese.
Roll
the remaining dough into a 12-inch square and place on top of the filling.
Press the overhang of the two crusts together, then roll the dough under itself
and pinch to make a 3/4-inch-high edge. Make slits in the top crust with a
knife to allow steam to escape. Refrigerate 30 minutes. Meanwhile, preheat the
oven to 425 degrees F.
Bake
the pie until golden brown, about 30 minutes. Reduce the oven temperature to
400 degrees F, brush the crust with cream and continue baking until crisp,
about 35 more minutes. Cool 25 minutes, then lift out of the pan and slice.
Courtesy
of Food Network Magazine
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