CookEat Recipe
Swiss Onion and Cream Pie
A butter pastry shell filled with softened onions and cream, baked to a lightly browned finish.
Method
Steps
Step 1
For the proposed savoury crust, rub the 125 g cold pastry butter into flour and the pastry's half teaspoon salt, add only enough cold water to bind.
Step 2
Flatten and chill 30 minutes.
Step 3
Roll to 3 mm and line the dish; chill until filled or blind-baked as directed below.
Step 4
Cook onion slices slowly in 30 g butter until soft and most moisture evaporates, about 20 minutes; season with the separate half teaspoon salt.
Step 5
Heat oven to 180 °C and grease a shallow 23 cm dish with the 10 g dish butter. Line with pastry, spread onions evenly and pour cream over them without flooding.
Step 6
Bake about 35–40 minutes until crust is golden and cream reduced and bubbling.
Step 7
Rest at least 15 minutes before slicing; serve warm or cold.
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