Squash, Leek and Swiss Cheese Pie



10 ounces all purpose flour

1/2 teaspoon salt

2 sticks unsalted butter cut into 1/2 " cubes

1/3 cup milk

1 tablespoon apple cider vinegar

1 egg yolk and 2 teaspoons of water for egg wash


2 1/2 pound butternut squash, peeled, seeded, sliced into 1/4" slices

2 - 3 tablespoons olive oil

2 tablespoons honey

1/8 teaspoon cayenne pepper

sea salt, to taste


2 tablespoons unsalted butter

1 - 2 tablespoons olive oil

1 lb. leeks, dark tops removed, then wash, halve and thinly sliced (about 4 cups)

Sea salt, to taste

2 tablespoons plain Greek yogurt

1 cup grated Gruyere Swiss cheese

For the dough

Stir flour and salt in a bowl to combine.

Add cold butter chunks and cut in until mixture resembles a coarse pea-sized chunks.

Mix vinegar and milk in a measuring cup. Stir in milk until mixture begins to clump and form a ball.

Move dough to a lightly floured work surface and flatten.

Wrap dough in plastic wrap and chill.

For the Squash

Preheat oven to 400.

Toss the squash slices with olive oil, honey, cayenne and enough salt to season well.

Place in a single layer on 2 baking sheets and don't overcrowd the pan or the squash will steam instead of roast.

Bake for 30-35 minutes until nicely softened. Cool.

For the Leeks

Heat butter and oil in a large pan over low heat.

Add leeks, salt and sauté with the butter and oil.

Place a parchment paper over leeks, with a small hole cut out of the center.

Steam the leeks gently to soften.

After 20 minutes, remove the paper, and increase temperature to medium low, careful not to burn the leeks.

When the leeks are caramelized 15 - 20, remove from heat and cool.

For the Pie

Roll dough to a large circle 1/8" thick, roll it loosely around a rolling pin, then unroll on a large cookie sheet.

Mix cooled leeks with 2 tablespoons of yogurt and add salt and pepper to taste.

Spread over dough, leaving a 1 1/2" border around the edges to fold the dough over.

Layer squash over leeks in a decorative pattern, overlapping slightly. Top with grated cheese.

Fold dough over, crimping and overlapping edges, then brush with egg wash.

Bake at 400 degrees until cheese begins to brown, 15 minutes, then reduce heat to 375 and bake until golden brown on top 15-20 minute. Cool 5 minutes on wire rack, and serve warm.
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