Savory Pie with Potatoes, Onions, and Cheese

To prepare the savory pie with potatoes, onions, and cheese, start with the shortcrust pastry. Put the sifted flour together with the rosemary leaves in a food processor equipped with blades. Season with salt 1 and pepper, and add the thyme 2 and marjoram 3.

Turn on the blades, then add the cold refrigerator butter cut into pieces 4. Blend until you get a sandy and floury mixture 5. Place the mixture on a work surface and make the classic fountain shape in the center. Add the ice water in a thin stream 6

and start gathering the dough with a fork 7; quickly knead all the ingredients by hand to obtain a compact and smooth dough; then form a ball, slightly flatten it, and let it rest for at least 20-30 minutes in the refrigerator wrapped in plastic wrap 8. Now move on to the filling: grate 2 oz of cheese coarsely, and cut the rest into 1/8 to 1/6 inch cubes and set aside 9.

Peel the potatoes and cut 7 oz into 1/8 to 1/6 inch cubes and 10 oz into thin slices about 1/16 inch thick 10, then immerse them in cold water to prevent them from turning brown 11. Cut the onions into rings 12 and sauté them in a large pan with oil for 2 minutes over moderate heat, setting some aside.

Add the brown sugar 13, cook for another 2 minutes, pouring in the vegetable broth (alternatively, you can also use the same amount of water) 14, then add the previously cubed potatoes 15.

Cook everything for at least 15 minutes over moderate heat, seasoning with salt and pepper and adding another 2 tablespoons of vegetable broth or water 16. Once ready 17, turn off the heat and place the filling in a bowl to cool. After the necessary time, remove the shortcrust pastry from the refrigerator, place it on a lightly floured work surface, and roll it out with a rolling pin 18 into a sheet about 1/16 to 1/8 inch thick and 11.5 inches in diameter.

With the help of the rolling pin, place the dough into a 11.5-inch diameter tart pan previously buttered and lined with parchment paper 19. Press the base and sides with your fingers to adhere the crust to the pan, then use a pastry cutter to trim the excess parts 20; save the leftover dough as you can use it for decoration. Put the savory pie in the fridge for at least 20 minutes. In a separate bowl, beat the eggs with a pinch of salt and add the cubed cheese 21.

Also add the filling you prepared 22, mixing well with a fork to combine all the ingredients, then pour everything into the tart pan 23, distributing it evenly 24.

Blanch the potatoes for 20 seconds in salted hot water, drain them 25, and place them in cold water to release the starch. Drain them thoroughly and arrange them in a radial pattern, starting from the outer circle and covering the entire filling 27.

Add the onion you set aside 28, finally create 2 strands from the leftover shortcrust pastry and braid them 29 to create a cord; place the braid around the tart and brush it with milk 30.

Finally, add the thyme 31, the grated cheese 32, and put it in a preheated static oven at 392°F for 35-40 minutes (or at 356°F for 25-35 minutes in a fan oven). Once ready 33, turn off, remove from the oven, and serve your savory pie with potatoes, onions, and cheese.