This unsweetened closed cake turns out to be very satisfying and tasty. thanks to the harmonious combination of different types of filling in it. AT a pastry-covered baking dish is laid out in layers of fried onion, slices of mortadella (aka boiled Bologna sausage), grated cheddar, potatoes and apples and everything is covered on top with another layer dough and sealed inside. Shortcrust pastry for pie can Knead in advance and keep in the refrigerator for up to 2 days. During bake grease the surface of the cake with heavy cream so that it covered with a beautiful golden crust, under which it will be juicy вкусная начинка. 
Time: 3 час. 30 min. Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Chopped dough
- 3.5 tbsp. flour + additionally for work
- 1 tbsp. l Sahara
- 1 tsp fine salt
- 330 gr diced butter (keep in freezer)
- 1 tbsp. l white or apple cider vinegar
Filling
- 4 tbsp. l olive oil
- 1 large onion, thinly sliced
- 4 large tubers of red potato (0.7 kg.), untreated
- 2 Gala apples with peel
- 2 sprigs of fresh thyme, tear off the leaves
- 3 tbsp. l breadcrumbs
- 150 gr. mortadella or ham thinly sliced
- 280 gr white cheddar grated
- Fat cream to grease the cake
Recipes with similar ingredients: premium flour, sugar, butter creamy, apple cider vinegar, onions, potatoes, potatoes red, apples, thyme, breadcrumbs, mortadella sausage, ham, cheddar cheese, cream
Recipe preparation:
- Knead the dough. Mix flour, sugar in a food processor and salt. Add 110 gr. butter and mix everything. Add the remaining 220 gr. butter and press the PULSE button three times, or until the mixture resembles a coarse grits. Add vinegar, then gradually pour 1/3 tbsp into the upper hole. ice water by pressing the PULSE button four times to uniformly all to mix. Squeeze the dough between your fingers. If it does not hold shape, add another 2 tbsp. l ice water and press the PULSE button two more times (the dough should still be crumbly). Put it on clean surface and form a ball. Divide in half, wrap into a plastic film and flatten into two thick rectangles 2.5 cm. Put the dough in the refrigerator for at least 1 hour or up to 2 days.
- Prepare the filling. In a pan over medium heat heat 2 tbsp. l olive oil. Add onions and fry for 5-7 minutes, salt and cool. Slice potatoes and apples very thin slices; mix in a bowl with thyme, the remaining 2 tbsp. l olive oil, salt and pepper to taste.
- Cover a 20×20 cm square baking dish. foil, hanging its edges 2 cm. from all sides. Sprinkled on surface flour roll one piece of dough into a square of size 30 see and about 0.3 cm thick. Put in prepared form, aligning the dough at the edges and corners; do not cut it. Sprinkle the dough breadcrumbs and add onions. Lay mortadella on top then sprinkle with about one third of the grated cheese. Next lay out half of potatoes and apples in one layer; salt and pepper over taste, then pour another third of the cheese. Put the rest on top potatoes and apples. Season with salt and pepper again and sprinkle with grated cheese.
- Roll the remaining dough into a square measuring 30 cm. And put it on top of the filling. Press the hanging edges of the top and lower layers, then tuck the dough under and squeeze it to it turned out to be a side 2 cm high. Make a knife on the upper cake cuts through which steam will escape. Refrigerate for 30 minutes. Meanwhile, preheat the oven to 220 ° C.
- Bake the cake until golden brown, about 30 minutes. Then reduce the oven temperature to 200 ° C, grease the cake with cream and Continue baking until crisp for about 35 minutes. Cool the cake for 25 minutes, then put it out of the mold and chop.
