Dinner Pies by Ken Haedrich

Author:Ken Haedrich
Language: eng
Format: epub
Publisher: Harvard Common Press

MAKES 6 TO 10 SERVINGS

1 recipe Go-To Pie Dough ([>]), refrigerated

FILLING

4 tablespoons (½ stick) unsalted butter

3 large sweet onions, preferably Vidalias, halved and thinly sliced (about 7 cups)

¾ cup beef broth

1 tablespoon dry sherry or Cognac (optional)

¾ cup oil-cured black olives, pitted and sliced

1½ cups grated Swiss or Jarlsberg cheese

If you haven’t already, prepare the pastry and refrigerate it for at least 1½ hours.

Melt the butter in a large skillet over medium heat. Add the onions, and salt and pepper them lightly. Sauté the onions until limp, 10 to 12 minutes.

Start adding the beef broth, about ¼ cup at a time. Continue cooking the onions, stirring occasionally, 12 to 15 minutes longer, adding more broth as it evaporates. You don’t want the liquid to evaporate too quickly, so cover the skillet periodically to keep the onions moist. If you’re adding it, stir in the sherry or Cognac during the last few minutes of cooking. When the onions are very soft, golden, and still a little thick-saucy, remove them from the heat. Taste, adding more salt and pepper if needed. Cool.

Preheat the oven to 375°F. On a lightly floured sheet of parchment, roll the dough into a circle about 12 inches in diameter. Slide the paper and dough onto a large rimless baking sheet.

Scrape the onions into the center of the pastry and spread them evenly, leaving a 1½-inch border around the edges. Using the paper to help you lift the dough—or by sliding a dough scraper under the pastry-fold the edge of the pastry over the onions; the dough will sort of pleat itself as you do so.

Bake on the center oven rack for 35 minutes. Slide the tart out, scatter the olives over the onions, then sprinkle on the cheese. Continue to bake just long enough to melt the cheese, 5 to 6 minutes more. Don’t allow the cheese to bubble and blister or it won’t stay soft.

Transfer the baking sheet to a cooling rack. Allow to cool for 5 minutes, then slide the paper and tart off the pan and onto the rack. Cool for another 5 to 10 minutes before serving.

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