INGREDIENTS

INSTRUCTIONS

*Egg wash (lightly beaten egg with 1 teaspoon milk) Make the pate brisee
and roll into a cylinder. Chill for 1/2 hour or up to 3 days.
Heat the butter and 1 tablespoon of the oil in a large skillet. Season with
salt, pepper and thyme and cook the onions over medium low heat until
caramelized. Remove the onions from skillet and set aside in a bowl to
cool. Heat the remaining tablespoon of oil in the skillet and saute the
potatoes, seasoned with salt and pepper, until about 3/4 cooked. Combine
the potatoes with the onions, mix in 1/4 cup Parmesan and set aside to cool
completely. Preheat oven to 400 degrees.
Cut the cylinder of dough in half and refrigerate one half. Press the piece
of dough into a rectangle and then roll it, on a lightly floured surface,
into a rectangle measuring about 17 x 8 inches. Brush off any excess flour
and transfer the dough to an ungreased cookie sheet. Position it so that
there is room for the second piece. Refrigerate the tray while you roll out
the second piece of dough in the same way and place it on the cookie sheet.
Using a serrated pastry wheel, trim the edges of the rectangles to even
them. Cut a "v" out of each corner to prevent the dough from bunching when
it's folded. Spread half the potato/onion mixture on each, leaving a 1
1/2-inch border all around. Fold up the edges. Brush the dough with egg
wash and sprinkle the remaining Parmesan over the dough and filling. Bake
about 40 minutes, or until the crust is nicely browned. Slice each section
on the diagonal into about 6 pieces.
Yield: about 12 slices BAKERS' DOZEN PEGGY CULLEN SHOW #BD1A36 Copyright,
1996, TV FOOD NETWORK, G.P., All Rights Reserved
MC Format by Gail Shermeyer, 4paws@netrax.net
Recipe by: BAKERS' DOZEN PEGGY CULLEN SHOW #BD1A36 Posted to MC-Recipe
Digest V1 #511 by 4paws@netrax.net (Shermeyer-Gail) on Mar 11, 1997

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