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!

Nutriscore Rating: 64/100

Prep Time:35 mins

Cook Time:55 mins

Total Time:90 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Pour the potato and onion filling into the prepared crust. Fold any overhanging dough over the edges of the filling for a rustic look.

Step 7

Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden and the filling is set.

Step 8

Let the pie cool for 10 minutes before slicing and serving. Enjoy your Tuscan Potato and Onion Pie!

Nutrition Facts

Serving size	1492.8 grams (1492.8g)

Amount per serving	% Daily Value*
Calories	3094

Total Fat 174.20g	223%
Saturated Fat 85.20g	426%
Polyunsaturated Fat 4.00g
Cholesterol 693mg	231%
Sodium 2937mg	128%
Total Carbohydrate 317.80g	116%
Dietary Fiber 21.50g	77%
Total Sugars 20.60g
Protein 71.30g	143%

Vitamin D 146IU	732%
Calcium 729mg	56%
Iron 19mg	107%
Potassium 4220mg	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.

Source of Calories

Fat: 50.2%

Protein: 9.1%

Carbs: 40.7%