For the Swiss Food Discovery Project, we have sworn to always offer seasonal recipes. That's fine. But what can we offer at the end of March or beginning of April, when the winter vegetables are coming to an end and the new ones have not yet appeared? There I was, feeling sorry for our poor grandparents, those unfortunate people condemned to the potato and leek combo, and looking for a recipe, when I came across the Savièsanne pie. Let's go! Let's try it. The result? Deliciously surprising. Try it, you'll see.
Savièse, a very rich culinary heritage
When I discovered the recipe, I thought it was a coincidence. Because well, Savièse... a cute village perched above Sion in Valais, but then? Well dear friends, this village seems incredible, from a culinary point of view, that is. All sorts of vegetable and fruit specialties are prepared here, so much so that already in 1929, a certain Mr. Luyet, Basile by name, published "L'art culinaire à Savièse", to preserve the essentially oral heritage of the cooks of yesteryear. And bang in your teeth, Anna! You didn't have to look for them, the Valaisan women and men! We know how to eat well in this canton. I therefore endorse this recipe among my favorite savory pies.
A soft, subtle and delicate cake
The savièsanne pie is based on vegetables (leeks and potatoes), and products from the cellar (cheese, bacon, flour...). When I read the recipe, I was afraid I was going to get a brick in the stomach. Well, I wasn't. In fact, this pie is very soft, the potatoes and leeks melt in your mouth, and if you are not too heavy with the raclette cheese, you will have a hearty dish, but perfectly adapted to the still chilly temperatures. Accompanied by a nice salad, it's a complete meal, which will even leave you room for a little dessert... What happiness.
How to make a shortcrust pastry (link to Citronelle & Cardamom's blog)
Ingredients
- 400 gr shortcrust pastry
- 400 gr potatoes - 4 large Bintje potatoes
- 100 gr smoked bacon
- 120 gr leeks - 3 leeks, cut to tender green approximately
- 200 gr raclette cheese
- salt - nutmeg and pepper
- 1 egg yolk
- 1 spoon of cream
Instructions
- Preheat oven to 180°.
- Peel the potatoes, cut them into thin slices and pre-cook them for 2 or 3 minutes in water.
- Wash the leeks, slice them into thin rings and fry them in a pan over medium heat until they are tender and the lardons have browned.
- Meanwhile, roll out the shortcrust pastry half in a springform pan. If you feel like making it, you'll find a quick recipe on the Lemongrass and Cardamom blog. If not, a good store-bought pastry will work too.
- On the dough, spread the potatoes in successive layers, which should be seasoned at this point, followed by the leeks with bacon. Place the raclette cheese, cut into regular slices, on the third layer. (you counted right: there are three layers: potatoes-leeks-cheese).
- Cover with the remaining half of the dough and roll out. Form a chimney in the middle of the pie, brush with egg yolk mixed with cream.
- Bake for about half an hour. If you are not sure, you can stick a knife in the dough and test if the potatoes are tender.
- Cut into slices and serve immediately! It's good when it's hot.
