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Four Cheese Pie with Confit Garlic & Caramelized Onions

This is a recipe that came out of an attempt to clear some things from my fridge and freezer before the holiday season.  However, I am pleased to report that the end result was so enjoyable that I think it might well be added to my regular rotation of appetizer and light lunch dishes.

Simon Majumdar's Four Cheese Pie with Confit Garlic and Caramelized Onions Recipe

Four Cheese Pie with Confit Garlic and Caramelized Onions Recipe

(Makes an 8-inch pie)


  • 7 Sheets of Filo Pastry

  • ½ Cup Butter (Melted)

  • 2 Yellow Onions (Sliced Thinly)

  • 6 Cloves Garlic (Peeled but Kept Whole)

  • ½ Cup Olive Oil

  • ½ Cup Grated Cheddar Cheese

  • ½ Cup Grated Gruyere Cheese

  • ½ Cup Grated Parmesan Cheese

  • ½ Cup Grated Swiss Cheese

  • Salt and Pepper

  • 1 Tsp of Sugar

  1. Place the olive oil in a small sauce pan and add the garlic cloves.

  2. Poach the cloves in the oil until they are soft and golden.

  3. Strain the cloves of garlic (retaining the oil) and mash them into a paste with a little salt.

  4. Add the oil you retained to a wide frying pan and bring to a gentle heat.

  5. Add the thinly sliced onions and spread in an even layer in the pan.

  6. Sprinkle with a little salt and sugar and allow to cook on a gentle heat until they become caramelized. Don’t rush this by turning up the heat as they will become bitter. But, you can do this the day before.

  7. Allow the onions and the garlic to cool.

  8. Layer an 8-inch pie dish with five layers of filo pastry, allowing for some of the pastry to droop over the side of the pie dish.

  9. Spread the garlic paste on the bottom of the pie and then add a layer of the caramelized onions.

  10. Combine the four cheeses in a bowl and add a good crack of black pepper.

  11. Fill the pie with the cheese mixture and, if you have any more left, add one more layer of onions to the bottom of the pie.

  12. Cut the final three layers of filo pastry in half and lay on the bottom of the pie.

  13. Brush the pastry with melted butter and fold over the pastry that is drooping over the sides. The butter will help seal in the contents of the pie.

  14. When the pie is sealed, flip it out onto a baking tray lined with parchment paper. The layer of garlic should be at the top of the pie.

  15. I like to chill my pie for thirty minutes before cooking. This helps the butter solidify and helps seal the pie.

  16. Before baking, brush the top and sides of the pie with the remaining melted butter.

  17. Bake at 350 degrees Fahrenheit for 20 minutes or until the pastry has turned golden brown.

  18. Serve either with a spoonful of chutney or a salad.

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