Potato, Leek And Sweet Onion Pie

A golden, savory pie of tender potatoes, leeks, and caramelized onions, layered with creamy Fontina and chèvre cheeses in flaky phyllo pastry, perfect for brunch or a special dinner.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

4 tablespoons unsalted butter, melted, divided

4 cloves garlic, thinly sliced

3 tablespoons olive oil, divided

1 (10-ounce) sweet onion, cut into ¼-inch-thick slices

¾ teaspoon coarse kosher salt, divided

¾ teaspoon ground white pepper, divided

1 medium leek, white and green parts only, thinly sliced (about 2 cups)

4 medium red potatoes (about

1 pound), scrubbed and thinly sliced

¼ cup white wine vinegar

4 large egg yolks

2 large eggs

2 cups heavy whipping cream

2 tablespoons cornstarch

1 teaspoon ground nutmeg

1 (8-ounce) package Fontina cheese, shredded

1 (4-ounce) package chèvre cheese (goat cheese), crumbled

8 to 10 (18×14-inch) sheets frozen phyllo pastry dough, thawed

Microgreens, for garnish

Directions

Preheat oven to 375°F. Spread bottom and side of a 9-inch-round springform pan with 1 tablespoon melted butter; set aside. Line a large rimmed baking pan with parchment paper and set aside.
In a medium skillet, cook garlic in 1 tablespoon olive oil over medium heat for 1 to 2 minutes or until fragrant. Remove garlic from oil; set garlic aside.
Season onion rounds with ¼ teaspoon kosher salt and ¼ teaspoon ground white pepper. Cook onion rounds in skillet over medium heat for 3 to 5 minutes or until dark golden brown, turning halfway through and keeping onion slices intact. Remove onion slices from skillet; set aside.
Repeat seasoning leeks and potatoes each with ¼ teaspoon salt and ¼ teaspoon white pepper. Cook each separately in 1 tablespoon olive oil for 4 to 6 minutes for leek or until softened; for 3 to 5 minutes for potatoes or until golden brown.
Add white wine vinegar to leek in skillet; simmer 2 to 3 minutes or until reduced by half. Set aside to cool slightly.
In large bowl, whisk egg yolks, eggs, heavy cream, cornstarch and nutmeg just until combined. Add reserved garlic, and Fontina and chèvre cheeses. Gently stir to combine and set aside.
To assemble, place 1 sheet phyllo pastry dough on clean work surface; lightly brush with a small amount of melted butter. Place buttered phyllo sheet, buttered side up, over top of prepared springform pan. Gently ease it into pan to line bottom and side, being careful not to tear pastry sheet. Repeat lightly buttering and easing remaining pastry dough sheets into pan, sightly rotating each sheet so entire inside of pan is lined and there is overhang around top edge of pan. Add potatoes, leek and onion rounds inside phyllo-lined pan. Pour the cheese mixture over the top.
Place the springform pan in prepared rimmed baking pan. Bake for 35 to 40 minutes. Release and remove the outer rim from springform pan and return the pie to the oven. Bake for 20 minutes more or until golden. Cool slightly on wire rack. Transfer pie on springform bottom to a serving dish and garnish with microgreens, if desired.