French Country Flat Pie #SundaySupper

by Anne Papina on April 21, 2013

French Country Flat Pie by Webicurean

This week I’m keeping things short and sweet, as I’m writing this on the heels of my mom’s 89th birthday party. My sisters and I were cranking out appetizers all afternoon–what can I say? We love a good party! It’s so fitting that this week’s #SundaySupper is all about parties–bridal and baby showers in particular hosted by Home Cooking Memories. I’ve been on a baking kick, so I’m bringing this French Country Flat Pie, loaded with onions, potatoes, and Gruyère cheese, all nestled in a biscuit crust. Plus we have a great line up of noshes, main dishes, and desserts listed for you below.


birthday
Here’s my mom (center) and her sisters today. She’s the baby, you know, as she likes to remind us.

Meanwhile, here are some resources to help get you started, whether you’re planning a bridal shower or baby shower.

Bridal Showers

Baby Showers

Now, on to this decadent flat pie. This can be served as a main course or cut up into smaller pieces for an appetizer. This is slightly adapted from Biscuits and Scones by Elizabeth Alston.

French Country Flat Pie by Webicurean

First, prep the vegetables. In a large skillet over medium heat, saute the onion and garlic in the butter and olive oil until the onion softens. Stir in the potatoes, thyme, salt and pepper, cover and cook for about 15 minutes, stirring occasionally, until the potatoes are tender but not overdone.

French Country Flat Pie by Webicurean

Meanwhile, add the flour, baking powder, pepper and salt to a food processor bowl and give a quick whirl. Add in the butter and pulse until fully incorporated and the mixture looks like fine granules.

French Country Flat Pie by Webicurean

Add in the cream until a dough starts to form.

French Country Flat Pie by Webicurean

Transfer to a lightly floured board, and knead about a dozen times.

French Country Flat Pie by Webicurean

Roll the dough out into about a 14-inch circle and transfer to a baking sheet.

French Country Flat Pie by Webicurean

Spoon the potato/onion mixture on the dough leaving about an inch around the edge. Top with the Gruyère, then fold the edges of the dough up over the filling, and brush with cream.

French Country Flat Pie by Webicurean

Bake this about 15 minutes, remove from the oven, pour the remaining cream over the top, then return to the oven for an additional 10 minutes or until golden and bubbly.

French Country Flat Pie by Webicurean

Cut into wedges to serve as a main dish or squares as an appetizer.

French Country Flat Pie
 
Prep time
Cook time
Total time
 
A decadent flat pie loaded with potatoes, onions, and Gruyère cheese, all nestled in a biscuit crust.
Author:
Recipe type: Main
Cuisine: French
Serves: 6-8
Ingredients
Filling
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • ½ lb yellow onions, thinly sliced
  • 1 clove garlic, crushed
  • 1 lb russet potatoes, washed, scrubbed and thinly sliced
  • ½ tsp dried thyme
  • ½ tsp salt
  • ½ tsp pepper
  • 1 cup grated Gruyere cheese
  • ⅓ cup cream
Biscuit Crust
  • 1 cup all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp cracked black pepper
  • ½ tsp salt
  • 2½ tbsp cold, unsalted butter, cut into cubes
  • ⅓ cup cream
Instructions
  1. Preheat oven to 400F.
  2. Start by sauteing the onions and garlic in the butter and olive oil over medium heat. Cook about 5 minutes or until the onions have softened.
  3. Add in the potatoes, thyme, salt and pepper, cover and cook for about 15 minutes, stirring occasionally, until the potatoes are tender but not overdone.
  4. Meanwhile, add the flour, baking powder, pepper and salt to a food processor bowl, and give a quick whirl. Add in the butter, and pulse until butter is fully incorporated and the mixture looks like fine granules. Gradually add the cream until the dough takes shape.
  5. Turn the dough onto a lightly floured board, and knead about a dozen times. With a rolling-pin, roll the dough out into a 14-inch circle, and transfer to a greased cookie sheet or pizza pan.
  6. Spoon the potato mixture into the center, leaving about an inch border around the edge. Top the filling with the Gruyère cheese. Fold the edges of the dough over the filling, and brush with the cream.
  7. Bake 15 minutes, remove from oven, pour the remaining cream over the top, then bake for an additional 10 minutes or until golden brown.

Now, let’s see what everyone else has cooked up!

Starters, Appetizers & Snacks

Soups, Salads & Sandwiches

Main Dishes

Cakes

Cookies, Brownies & Dessert Bars

Sweet Treats

Drink Recipes

Join our #SundaySupper Chat!

One of the best parts of #SundaySupper is our weekly Twitter chat. If you love food, you definitely want to join us! Just follow the hashtag #SundaySupper on Twitter this Sunday, April 21st at 7pm EST, and we’ll be chatting about food and fun for baby showers, bridal showers, and parties!

Want even more #SundaySupper? Follow our #SundaySupper Pinterest board for recipes that are sure to impress!

Note: I earn a modest commission from any purchases made through the amazon.com links on this page.

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