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Categories:
flour cold butter salt egg olive oil water onion sweet potatoes butter water flour ground cloves eggs salt Cheddar cheese zucchini black olives olive oil salt
Viewed: 34 - Published at: 9 years agoIngredients
- 1 14 cups all-purpose flour
- 14 cup cold butter, cubed
- 1 pinch salt
- 1 egg
- 3 tablespoons olive oil
- 1 tablespoon water
- 1 onion, chopped
- 6 cups sweet potatoes, cubed
- 3 tablespoons butter
- 12 cup water
- 14 cup flour
- 1 pinch ground cloves
- 2 eggs
- salt and pepper
- 1 cup shredded cheddar cheese
- 2 zucchini, thinly sliced with a mandolin
- 13 cup black olives, coarsely chopped
- 14 cup olive oil
- salt and pepper
Method
- Pastry Crust: In the bowl of a food processor, place flour, butter and salt.
- Pulse a few seconds at a time until the mixture has a grainy texture.
- Add the egg, oil and water.
- Pulse again a few seconds at a time until the dough begins to form a ball.
- Add a little water if necessary.
- Remove the dough from the processor.
- Form a ball with your hands.
- Cover with plastic wrap.
- Refrigerate for 30 minutes.
- Mashed Sweet Potatoes: In a saucepan, saute the onion and sweet potatoes in the butter for 2 minutes.
- Add the water and bring to a boil.
- Season with salt and pepper.
- Cover and simmer gently for about 25 minutes or until the potatoes are tender.
- Meanwhile, roll out the dough on a floured work surface.
- Line a 25-cm (10-inch) quiche plate.
- Refrigerate for 30 minutes.
- With the rack in the lowest position, preheat the oven to 180 C (350 F).
- In a food processor, puree 750 ml (3 cups) of sweet potatoes, the flour and cloves until smooth.
- Blend in the eggs.
- Season with salt and pepper.
- In a bowl, gently blend the mashed sweet potatoes with the remaining potatoes cubes.
- Adjust the seasoning.
- Spoon into the crust.
- Bake for 30 minutes.
- Topping: Sprinkle the pie with the cheese.
- Lay the zucchini in a rosette pattern, starting from the outside and moving inward.
- Scatter the olives evenly over the pie.
- Drizzle with the oil.
- Season with salt and pepper.
- Bake for about 30 minutes.
- Allow to cool slightly and serve.
