Savory Pie with Romanesco Cauliflower and Potatoes

To make the savory pie with Romanesco cauliflower and potatoes, first prepare the shortcrust pastry: put the flour and oil in a bowl 1, add the cold water 2 and mix to combine everything 3.

Add salt 4 and work the mixture for a few more minutes, first in the bowl 5 and then on the work surface. Once you have obtained a homogeneous dough, wrap it in plastic wrap and leave to rest in the refrigerator for at least 30 minutes 6.

In the meantime, prepare the ingredients for the filling: clean and thinly slice the shallot 7, then peel and also cut the potatoes into thin slices 8. Finally, grate the fontina cheese with a large-hole grater 9.

Put the shallot in a pan with a drizzle of oil 10 and sauté on low heat for about 5 minutes, then add the potatoes 11 and cook for another 5 minutes. At this point, add the Romanesco cauliflower florets 12.

Season with salt and pepper 13 and cook for another 5 minutes on high heat. Turn off the heat and let it cool slightly 14. Meanwhile, take the dough and roll it out on a lightly floured surface to a thickness of about 1/8 inch 15.

Roll the dough around the rolling pin 16 and lay it inside a rectangular mold measuring approximately 13.5x4 inches, make it adhere well to the base and sides, and remove the excess with a small knife 17. Spread about two-thirds of the grated fontina cheese on the bottom 18.

Fill the shortcrust shell with the now cooled potato and cauliflower filling 19 and finish with the remaining cheese 20. Bake in a preheated static oven at 375°F for 30 minutes, then switch to grill mode at 445°F for another 5 minutes until golden brown. Once cooked, remove from the oven and let cool. Your savory pie with Romanesco cauliflower and potatoes is ready to be served warm or at room temperature 21.