Potato Rustic Pie
The potato rustic pie is a savory pie that enchants at the first bite! With its filling similar to a quiche filling, rich in stringy cheese, and a fragrant shortcrust pastry, this savory pie is perfect for a family dinner or a Sunday lunch. Prepare it easily in about 100 minutes and bring a triumph of taste to the table with this potato rustic pie!
Dietary Information
Servings:
- 1
To prepare the potato rustic pie, first make the shortcrust pastry. In the blender jar with blades, pour the flour 1, salt, pepper and thyme 2. Also add the cold cubed butter from the refrigerator 3.
- 2
Blend everything until you get a sandy mixture 4; do not overwork the mixture, but rather turn on the blades a few seconds at a time so as not to heat it up. Pour in the cold water 5 and turn on the blades again until you get a homogeneous dough 6.
- 3
Transfer to a surface, knead quickly and form a ball 7, then flatten it with your hands and wrap it in plastic wrap 8. Let it rest in the refrigerator for an hour. Meanwhile, take care of the filling: first cut the provola cheese into cubes 9.
- 4
Peel the potatoes 10, then cut half of them into large cubes about 1.5 cm 11 and transfer them to a bowl with cold water. Cut the remaining potatoes with a mandoline, so as to obtain slices about 3 mm thick 12.
- 5
Also place these in a bowl with cold water, to prevent them from oxidizing 13. Now in a bowl break the eggs 14, salt, pepper and whisk with a whisk 15.
- 6
Pour in the cream, continuing to stir 16, then also add the grated cheese 17 and the thyme leaves 18.
- 7
Mix everything, then add the well-drained cubed potatoes 19 and the provola cheese cubes 20. Mix and set aside 21.
- 8
At this point, take the shortcrust pastry and roll it out on a surface to a thickness of about half a cm 22. Transfer it inside a flared pie pan (diameter 26 cm on the surface and 23 cm at the base), about 5 cm high 23. Make the dough adhere well with your hands, then with a knife trim the edges and eliminate the excess part 24.
- 9
Pour the egg, cream and potato mixture inside 25, then level well 26. Now drain the sliced potatoes and transfer them to a bowl, taking care to remove the excess water 27.
- 10
Season them with salt, oil and pepper 28 and distribute them on the surface to decorate your savory pie 29. Arrange them in an orderly manner, so that they do not overlap too much. Brush the potatoes with a drizzle of oil 30.
- 11
Add another grind of black pepper 31 and crumbled thyme 32. Bake in a static oven at 180°C for 60 minutes, then turn on the grill at 240°C for 3 minutes, until golden brown. Remove from the oven and serve your potato rustic pie hot or at room temperature 33!
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