Sunday, March 13, 2011

A Recipe to Celebrate a Piece of the Pi…. Caramelized Onion & Apple Feta Pie

Last week, I had the opportunity to attend the annual Portland Farmer Chef Connection Conference (try saying that 5 times fast!). It’s a yearly gathering of farmers, producers, restaurateurs and students discussing timely topics and networking. One of the big draws of the event is the community lunch. All attendees are encouraged to bring something to share for the table, and figured this was an opportunity to make something different.

I’m generally a big planner (as many of you know), but it took me until about Saturday eve to figure out what to bring (and you know what I was doing Sunday as the conference was Monday). Clearly my inspiration paid off, since it seemed to be a well received and I’ve gotten a few requests for the recipe.

As I had made/brought 5 pies, I scaled the recipe back to make one pie or a flat 17 x 9 tart (which can be sliced up into bite size appetizers).

One 9” pie crust or piece of puff pastry 17" x 9"
1/2 cup sour cream
1/4 cup best quality feta, small diced or crumbled
1 –2  apples, peeled and cut into 1/2” chunks (if small, use two, you want about a cup)
1 onion, sliced
1 Tbl olive oil (for sautéing, substitute what works for you)
pinch of thyme, rosemary, black pepper
salt to taste

Oven at 375

In a small pan over med high heat sauté onions until brown, reduce heat to med-low and add apples, allowing to cook until softened. Add seasoning (taste and adjust to suit if needed), allow to heat and incorporate. (Note – if using tart apples, you may need to add in a pinch of sugar. Allow to melt through the mixture over the heat)

Take off heat, set aside.

If using puff pastry, prick sheet with a fork at intervals, to reduce the crust fluffing up too much during baking. Use a coated cookie sheet or a silipat on a baking sheet for best results.

Spread the 1/2 cup of sour cream on the base of the pie crust or puff pastry. Sprinkle about half the feta on top. Gently layer the apple & onion mixture over the sour cream and feta. Sprinkle the remaining feta over the top. Bake at 375 for about 30 mins until brown and bubbly. Allow to cool slightly and set. Serve warm & enjoy.

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