Potato, Comte & Caramelized Onion Pie Recipe

Prepare the Pie Crust

In a large bowl, combine flour and salt. Add chilled butter and rub into the flour until the mixture resembles breadcrumbs. Gradually add cold water until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.

Roll Out the Dough

After chilling, roll out the dough on a floured surface to fit a 9-inch pie dish. Place the rolled dough into the dish, trim edges, and prick with a fork. Refrigerate while preparing the filling.

Caramelize the Onions

In a skillet, heat olive oil over medium heat. Add sliced onions and cook slowly, stirring occasionally, until golden brown and caramelized (about 15 minutes).

Prepare the Filling

In a bowl, combine sliced potatoes, caramelized onions, grated Comté cheese, thyme, salt, and pepper. Mix well.

Assemble the Pie

Preheat oven to 200°C (400°F). Fill the prepared pie crust with the potato mixture. Bake for 35-40 minutes or until the potatoes are tender and the top is golden.

Make the Mustard Dressing

In a small bowl, whisk together Dijon mustard, olive oil, white wine vinegar, salt, and pepper until well combined.

Assemble the Salad

In a large bowl, combine mixed salad greens and drizzle with the mustard dressing. Toss gently to combine.

Slice the potato, Comté, and caramelized onion pie into wedges and serve alongside the mustard dressed salad.