Serves6 to 8
- Active time:1 hr
- Start to finish:2 1/4 hr
ADAPTED FROM TARTS WITH TOPS ON
December 2004
English farmhouse-style white Cheddars such as Montgomery, Keen’s, and Fiscalini were delicious in this pie. We also liked Grafton Cheddar, from Vermont.
For pastry dough
-
3
cups
unbleached all-purpose flour
-
1 1/2
sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
-
1/2
teaspoon
fine sea salt
-
8
to 10 tablespoons ice water
For filling and glaze
-
1
medium boiling potato (5 oz)
-
2
cups
finely chopped onion (1 large)
-
2
tablespoons
unsalted butter
-
3
large eggs
-
1/4
cup
heavy cream
-
1
teaspoon
finely chopped fresh thyme or 1/2 cup finely chopped fresh parsley
-
1/4
teaspoon
fine sea salt
-
1/4
teaspoon
black pepper
-
9
oz good-quality white Cheddar, coarsely grated (2 1/2 cups)
Make dough:
-
Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
-
Drizzle evenly with 8 tablespoons (1/2 cup) ice water and gently stir with a fork (or pulse in processor) until incorporated.
-
Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
-
Turn out mixture onto a work surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute butter. Gather dough together with scraper and press into 2 balls, one slightly bigger than the other, then flatten into disks. Chill each disk, wrapped in plastic wrap, until firm, at least 1 hour.
Make filling and glaze while dough chills:
-
Peel potato and cut into 1/4-inch dice (3/4 cup). Steam potato in a steamer set over boiling water, covered, until just cooked through, about 3 minutes. Transfer to a plate to cool.
-
Cook onion in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Transfer to plate to cool.
-
Whisk together 2 eggs, cream, thyme, salt, and pepper in a large bowl until combined well. Stir in potato, onion, and cheese.
-
Whisk remaining egg in a small bowl and reserve for egg glaze.
Assemble and bake pie:
-
Put oven rack in middle position and put a large baking sheet on it, then preheat oven to 425°F.
-
Roll out larger piece of dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin and fit into tart pan. Spoon filling evenly into pie shell and brush some of egg glaze on rim of shell.
-
Roll out smaller piece of dough into a 12-inch round in same manner, then cover pie with it. Trim edges of pie, leaving a 1/2-inch overhang, then press edges together and crimp decoratively.
-
Brush top of pie lightly with some of remaining egg glaze. Cut several steam vents in top crust with a small sharp knife.
-
Bake pie on hot baking sheet until golden brown, 35 to 40 minutes. Cool on a rack at least 15 minutes. Serve warm or at room temperature.
Cooks’ note: Dough can be chilled up to 1 day.
