Leek and Celery Pie

Ingredients for Leek and Celery Pie

• 500g plain flour plus additional for dusting

• 2 cuillères à café de sel

• 180ml d'eau

• 120ml whole-milk yoghurt (preferably Greek)

• 180 ml d'huile d'olive extra vierge

• 1 cuillère à soupe de vinaigre de vin rouge

• 2.7kg leeks (white and pale green parts only), finely chopped (about 2400ml )

• 60 ml plus 3 cuillères à soupe d'huile d'olive extra vierge

• 5 large celery ribs, finely chopped (about 3 cups)

• 1 cuillère à café de sel

• 1 tasse de menthe fraîche hachée

• 2/3 cup chopped fresh flat-leaf parsley

• 1/2 cup chopped fresh dill

• 110g Greek feta (preferably Mt. Vikos or Dodoni brand), crumbled (150g )

• 45g finely grated Kefalotyri or Parmigiano-Reggiano cheese (60g

• see Tips, page 167)

• 1/4 cuillère à café de poivre noir

• 3 gros œufs

• a 17- by 12-inch shallow heavy baking pan (1 inch deep)

Stir together flour and salt in a large bowl, then make a well in centre and add water, yoghurt, 120ml oil, and vinegar. Stir until a soft dough forms, then knead on a work surface (do not dust with flour) until smooth and pliable, about 4 minutes. Form dough into a ball and put in an oiled bowl, then turn to coat. Cover bowl with plastic wrap and let dough stand at room temperature 1 hour.

Wash leeks in a bowl of cold water, agitating them, then lift out and drain well in a colander.

Heat 60ml oil in a deep 12-inch heavy skillet or a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté leeks and celery with 1/2 teaspoons salt, stirring frequently, until softened and translucent, 10 to 12 minutes. Transfer to a bowl and cool, stirring occasionally, 10 minutes.

Placez la grille du four au milieu et préchauffez le four à 191°C.

Stir herbs into leek mixture along with cheeses, pepper, and remaining 1/2 teaspoons salt. Lightly beat eggs with remaining 45ml oil in a small bowl, then stir into leek filling.

Brush baking pan with 2 tablespoons oil.

Divide dough in half. Roll out 1 half on a floured surface with a floured rolling pin into a 19- by 14-inch rectangle. Fold rectangle loosely into quarters and transfer to baking pan, then unfold dough and fit into pan, leaving a 1-inch overhang. Spread filling evenly in pan.

Roll out remaining dough on floured surface with floured rolling pin into a 20- by 15-inch rectangle. Lift dough and drape it over filling, leaving it slightly wrinkled. Roll edge of bottom crust over top to form a rope edge all around pie. Brush top of pie with remaining 2 tablespoons oil. Score top crust into serving pieces with a sharp knife (mark crust but do not cut through it).

Bake pie until golden brown, 50 to 60 minutes. Cool to room temperature in pan on a rack, about 1 hour.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.