Our soft Constance variety potatoes are used on a fragrant shortcrust pastry base for an incredibly delicious, easy-to-make pie.

Ingredients for 4 people
Ultra-fine “00” flour, 200g
Butter, 100g
Water, 2-3 tablespoons
Constance potatoes, 2
Tropea red onion, 1
Tomatoes, 300g
Extra virgin olive oil, 2 tablespoons
Dried oregano or mixed herbs, ½ teaspoon
Salt, to taste
Black pepper, to taste
Garlic, 1 clove 

Preparation
Using a mixer, combine the flour and butter until you get an even mixture. Add cold water to mix it together and, when the dough is smooth, put it in the refrigerator for about half an hour. In the meantime, after you have washed and peeled the potatoes, cut them into thin slices, then do the same with the onions. Put them on a non-stick baking tray and season with extra virgin olive oil, salt, pepper and a clove of garlic. Bake in a preheated oven at 180 degrees for about 15 minutes and take them out when they start to soften. Roll out the dough with a rolling pin on a layer of baking paper and transfer it onto a baking tray. Put the potatoes on top with the onions and tomatoes and then season with herbs to taste and a drizzle of extra virgin olive oil. Roll up the edges of the dough around the filling and bake for about half an hour, until the base and the crust are crispy.

Image: Canva