The Royal Chef At Home: Easy Seasonal Entertaining

HUMBOLDT FOG & GREEN ONION POTATO PIE

THE PIE CRUST CAN BE MADE UP TO TWO DAYS IN ADVANCE AND PLACED TIGHTLY WRAPPED IN PLASTIC IN YOUR REFRIGERATOR. Let it warm up slightly on the kitchen counter before you start rolling it out. This dough is enough to make a large 9 inch tart with a bottom and top crust. MAKES 6 PORTIONS

FOR THE PIE CRUST 4 ½ cups all-purpose flour 1 stick (4 ounce) unsalted butter ½ cup shortening, vegetable or lard ½ teaspoon salt ½ cup ice cold water

1 tablespoon olive oil ½ yellow onion, thinly sliced 1 clove garlic, minced

1 cup sharp cheddar, grated (about 5 ounces) 1 cup Humboldt fog, crumbled (about 5 ounces) Salt and pepper 1 egg, beaten, for brushing the pastry

2 eggs 1 egg yolk 1 cup heavy cream cup green onion, finely chopped

One 9 inch loose bottomed fluted tart tin

3 pounds yukon gold potatoes, peeled and sliced thin

1 TO MAKE THE DOUGH In a large bowl, add the flour and rub in the butter and shortening to make fine crumbs. Alternatively, you can make the dough in your food processor, pulsing a few times to incorporate the flour with the butter/ shortening. Then dump out the butter/flour mixture into a large bowl. Stir in the water and gather up the dough to form a ball. If the dough still looks too dry and won’t come together into a ball, add more water, one tablespoon at a time. Divide the dough into two balls, one twice as large as the other (a ball and a ball). Wrap each ball in plastic wrap and refrigerate for an hour (or up to two days).

2 FOR THE FILLING Cover the thinly sliced potatoes with cold water in a large pan and bring to the boil. Simmer for 5 minutes and strain. Allow the potatoes to cool. 3 In a medium skillet saute the onion and garlic in the olive oil until they start to soften. Set aside to cool briefly. In a separate large bowl, combine the beaten eggs, yolk, cream, green onion. Add in the sautéed onion and garlic. Whisk until combined and stir in both cheeses. Set aside.

172 THE ROYAL CHEF AT HOME