Saint Andre and Fingerling Potato Pies

Ingredients for Saint Andre and Fingerling Potato Pies

• 250g plain flour

• 1 teaspoon salt

• 170g (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

• 1 large egg

• 2 tablespoons (or more) cold water

• 450g white onions, halved lengthwise, thinly sliced crosswise (about 1200ml )

• 475ml dry white wine

• 60ml red wine vinegar

• 60ml olive oil

• 2 tablespoons tomato paste

• 2 tablespoons sugar

• 1 large fresh thyme sprig

• 1 teaspoon salt

• 1/2 teaspoons ground black pepper

• 1/2 Turkish bay leaf

• 230g fingerling or baby Dutch yellow potatoes

• 2 large egg yolks

• 160ml whipping cream

• 1/8 teaspoons salt

• Pinch of ground black pepper

• Pinch of ground nutmeg

• 170g Saint André cheese, cut into 6 slices

How to make Saint Andre and Fingerling Potato Pies

Blend flour and salt in processor. Add butter; using on/off turns, cut in butter until coarse meal forms. Add egg and 2 tablespoons cold water. Blend until moist clumps form, adding more cold water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. (Can be made 1 day ahead. Keep chilled.)

Preheat oven to 191°C. Roll dough out on lightly floured surface to 1/8-inch thickness. Cut out 5-inch rounds, gathering scraps and rerolling dough as needed to make 6 rounds total. Transfer rounds to six 4 1/2-inch-diameter tart pans with 3/4-inch-high sides and removable bottoms. Press dough onto bottom and up sides of each pan, extending 1/8 inch above tart pan edge. Bake crusts until golden brown, pressing down with back of fork if bubbles form, about 22 minutes. Cool.

Preheat oven to 204°C. Mix first 10 ingredients in 13x9x2-inch metal baking pan. Bake until onions are golden and almost all liquid is absorbed, stirring every 20 minutes, about 2 hours. Cool. Remove thyme sprig and bay leaf.

Meanwhile, place potatoes in small saucepan. Add enough water to cover by 1 inch. Boil until potatoes are tender when pierced with knife, about 10 minutes. Drain; cool. Cut potatoes crosswise into 1/4-inch-thick rounds.

Preheat oven to 163°C. Whisk yolks, cream, salt, pepper, and nutmeg in small bowl to blend. Divide onions among crusts, spreading evenly. Arrange potato slices in single layer over onions. Divide egg mixture among pies.

Bake pies until edge of filling is set, about 7 minutes. Top each pie with 1 slice cheese. Bake until cheese melts, about 4 minutes. Cool slightly. Remove sides from tart pans and serve pies warm or at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.