Słoweński placek z selerem i ziemniakami (Šelinka)

Przygotowanie

1. 1

   Make the pastry. In a large bowl, mix the flour and salt. Add the cold butter cubes and rub with your fingertips until the mixture resembles coarse breadcrumbs. Beat the egg with 3 tbsp cold water, add to the flour, and mix until the dough comes together. Add a little more water if needed. Form into a ball, wrap, and chill for 30 minutes.

2. 2

   Thinly slice the peeled celeriac and potatoes into ⅛-inch (3 mm) rounds using a mandoline or sharp knife. Slice the onions into thin half-moons.

3. 3

   Heat 2 tbsp oil in a large skillet over medium heat. Add the onions and cook until soft and lightly golden, about 8 minutes. Set aside.

4. 4

   In a large bowl, toss the celeriac and potato slices with the remaining 1 tbsp oil, salt, pepper, marjoram, and flour until evenly coated. Stir in the cooked onions and the cream.

5. 5

   Preheat the oven to 375°F (190°C). Divide the chilled dough into two pieces, one slightly larger. On a floured surface, roll the larger piece into a 12-inch (30 cm) circle and transfer to a 9-inch (23 cm) pie dish or tart pan, letting the edges overhang.

6. 6

   Layer the vegetable mixture evenly inside the pastry, pressing down gently. The filling will be quite high but will shrink during baking.

7. 7

   Roll out the second piece of dough into a 10-inch (25 cm) circle. Place over the filling, trim excess, and crimp the edges to seal. Cut a few small slits in the top for steam to escape. Brush the top with beaten egg.

8. 8

   Bake for 50–55 minutes until the crust is deep golden and crisp and the filling is tender when tested with a skewer. If the top browns too quickly, cover loosely with foil after 30 minutes.

9. 9

   Let the pie rest for 10 minutes before slicing. Serve warm or at room temperature.