Tuscan Potato and Onion Pie
Experience the comforting flavors of Italy with this rustic Tuscan Potato and Onion Pie, a dish that combines creamy layers of tender potatoes, sweet caramelized onions, and fragrant rosemary. Encased in a buttery, flaky homemade crust, this savory pie is elevated with a touch of Parmesan cheese and perfectly seasoned with garlic and black pepper. The hearty filling is bound together with eggs, creating a satisfying dish perfect for dinner, brunch, or any special gathering. Ready in just over an hour and serving up to six, this recipe showcases simple yet exquisite Tuscan-inspired ingredients for a crowd-pleasing meal. Serve it warm with a crisp green salad or as a centerpiece for your next cozy gathering. Perfect for anyone looking to enjoy authentic Italian comfort food!
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Recipe Information
Ingredients
- 600 grams Russet potatoes
- 2 large Yellow onions
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic
- 1 teaspoon Fresh rosemary
- 50 grams Parmesan cheese
- 2 large Eggs
- 200 grams All-purpose flour
- 100 grams Cold unsalted butter (for crust)
- 1 teaspoon Salt
- 4 tablespoons Cold water
- 0.5 teaspoon Black pepper
Instructions
Peel the potatoes, slice them thinly (about 1/4 inch thick), and place them in a pot of salted boiling water. Cook for 8 minutes until just tender. Drain and let cool.
While the potatoes cook, slice the onions thinly. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the onions and a pinch of salt. Cook for 15-20 minutes, stirring often, until caramelized and golden. Mince the garlic and add it in the last 2 minutes of cooking along with the rosemary. Set aside to cool.
In a mixing bowl, combine the flour and 1/2 teaspoon of salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until a dough forms. Shape the dough into a disk, wrap it in plastic wrap, and chill for 20 minutes.
Preheat your oven to 190°C (375°F). Roll out the chilled dough on a floured surface to fit a 9-inch pie dish, leaving enough overhang for a rustic crust edge. Fit the dough into the dish and set aside.
In a separate bowl, whisk together the eggs, Parmesan cheese, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and the black pepper. Add the cooked potatoes and caramelized onions to the mixture and gently toss to coat.
Pour the potato and onion filling into the prepared crust. Fold any overhanging dough over the edges of the filling for a rustic look.
Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden and the filling is set.
Let the pie cool for 10 minutes before slicing and serving. Enjoy your Tuscan Potato and Onion Pie!
Nutrition Facts
Calories |
3094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.2 g | 223% | |
| Saturated Fat | 85.2 g | 426% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 2937 mg | 128% | |
| Total Carbohydrate | 317.8 g | 116% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 20.6 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 729 mg | 56% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 4220 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
