Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon red pepper flakes
- 2 cups grated Guayanés cheese
- 2 large eggs
- 1/2 cup heavy cream
Special equipment needed:
- 9-inch pie dish
- rolling pin
- parchment paper
- pie weights or dried beans
Step-by-step instructions:
1. In a large bowl, whisk together flour and salt. Add cold butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. Add ice water, one tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F.
4. Roll out the dough on a lightly floured surface to a 12-inch circle. Transfer the dough to a 9-inch pie dish and trim the edges. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes.
5. Remove the parchment paper and weights and bake for an additional 10 minutes, or until the crust is lightly golden. Remove from the oven and let cool.
6. In a large skillet, heat olive oil over medium heat. Add onions, salt, black pepper, cumin, oregano, paprika, and red pepper flakes. Cook, stirring occasionally, until the onions are soft and caramelized, about 20 minutes.
7. Spread the caramelized onions evenly over the bottom of the cooled crust. Sprinkle grated Guayanés cheese on top of the onions.
8. In a small bowl, whisk together eggs and heavy cream. Pour the egg mixture over the cheese.
9. Bake the pie for 30-35 minutes, or until the filling is set and the top is golden brown.
10. Let the pie cool for 10 minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 420
Fat: 31g
Carbohydrates: 22g
Protein: 13g
Sodium: 420mg
Sugar: 2g
Substitutions for ingredients:
- You can use any type of cheese that melts well instead of Guayanés cheese.
- You can use vegetable oil instead of olive oil.
- You can use half-and-half instead of heavy cream.
Variations:
- Add cooked bacon or ham to the filling.
- Use a mixture of caramelized onions and sautéed mushrooms for the filling.
- Add chopped fresh herbs, such as parsley or thyme, to the filling.
Tips and tricks:
- Make sure the butter is cold when making the crust to ensure a flaky texture.
- If the crust starts to brown too quickly, cover the edges with foil.
- Let the pie cool for a few minutes before slicing to ensure the filling sets properly.
Storage instructions:
Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with a sprig of fresh herbs.
Garnishes:
Garnish the pie with chopped fresh herbs, such as parsley or thyme.
Pairings:
Pair the pie with a green salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the crust is too dry, add a little more ice water.
- If the filling is too runny, bake the pie for a few more minutes.
Food safety advice:
- Make sure the pie is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover pie in the refrigerator within 2 hours of cooking.
Food history:
Guayanés cheese is a type of cheese made in Venezuela from cow's milk. It is similar in texture to mozzarella and has a mild, slightly salty flavor.
Flavor profiles:
The pie has a buttery, flaky crust filled with sweet and savory caramelized onions, melted Guayanés cheese, and a creamy egg custard.
Serving suggestions:
Serve the pie as a main dish for lunch or dinner.
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