AI-generated
Goms pie — Swiss cholera pie with potatoes and cheese
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/main-dishes/goms-pie-swiss-cholera-pie-with-potatoes-and-cheese
About this recipe
This savory pie from the Goms valley in the Swiss canton of Valais combines potatoes, leeks, onions, apple and raclette cheese beneath a pastry lid. The apple adds a gentle sweetness, while the melted cheese binds the vegetable filling. This home version uses ready-made all-butter puff pastry and potatoes that have already been boiled and cooled. Chill the filling thoroughly before enclosing it in the pastry so the base can bake properly. The stated time assumes the potatoes are already cold and the pastry has been thawed in the refrigerator.
Ingredients
For one pie and six servings
500 g ready-made raw all-butter puff pastry, chilled and already thawed
30 g unsalted butter for the filling
300 g potatoes, previously boiled without salt, peeled and completely cooled
200 g apple with its skin, weighed after removing the core
200 g leeks, trimmed weight, white and pale green parts
150 g yellow onions, peeled weight
250 g raclette cheese, weighed after removing the rind
25 g beaten whole egg for sealing and brushing the pastry
30 g water for cooking the vegetables
5 g salt
0.3 g ground black pepper
Steps
Use potatoes that have been boiled and cooled beforehand, preferably the day before. If the pastry was frozen, thaw it in the refrigerator beforehand according to the package; these preparations are not included in the stated time. Line a round pan about 26 cm in diameter and at least 4 cm deep with parchment paper, including the sides. Do not add fat for greasing. Split the leeks lengthwise, rinse thoroughly and dry, then thinly slice. Chop the onions and cut the washed, skin-on apple into thin pieces, removing the core.
Melt all the butter in a large skillet. Add the onions and leeks, stir, pour in 30 g water and cover. Cook over low heat for about 10–12 minutes, stirring occasionally. Add the apple, salt and pepper. Uncover and cook for another 3–5 minutes, until the vegetables soften and no pool of liquid remains on the bottom. Keep all the filling from the skillet; do not drain anything and do not add more water.
AI-generated Spread the vegetables and apple in a shallow dish and leave for about 30 minutes to cool completely. Chill for longer if needed; warm filling will soften the pastry. Cut the cold potatoes into thin slices and coarsely grate the cheese. Keep the pastry in the refrigerator until you are ready to roll it out.
Preheat the oven to 190°C, using conventional top and bottom heat. Set aside about 300 g pastry for the base and sides and 200 g for the lid. Gently roll the larger piece between sheets of parchment into a circle about 34 cm across and about 3 mm thick, without dusting with flour. Line the pan, leaving a little overhang at the rim. Prick the base with a fork. Roll the second piece into a circle about 28 cm across. Keep all the trimmings, laying them flat and gently rolling them out to use at the rim or on the lid; do not knead them into a ball.
Spread half the potatoes, half the cooled vegetables and apple, and half the cheese over the base. Repeat the layers, using all the filling ingredients. Gently level them without pressing down firmly. Leave the pastry rim uncovered so you can seal the lid securely.
AI-generated Lightly brush the rim with a little of the measured egg, place the lid on top and seal the two pastry sheets firmly together. Fold the overhanging edge inward and press with a fork. Make a small hole in the center to let steam escape. Thinly brush the top with the remaining egg, using the entire prepared 25 g portion. Do not add a separate portion of egg or water for brushing.
AI-generated Place the pan on a lower rack in the preheated oven. Bake for about 50–55 minutes, until the pastry has clearly puffed into layers and is nicely golden, including around the rim. If the top darkens too quickly, cover it loosely with foil. Bake for a few minutes longer if needed so the base does not remain soft and raw.
After taking it out, let the pie stand for about 15 minutes so the filling can set. Carefully remove it from the pan and divide into six servings. Serve warm or lukewarm. Cool any leftovers, keep covered in the refrigerator and use the next day after reheating thoroughly.
Estimated nutrition
Rate this recipe
0 ratings
Comments