Herbed potato and crème fraîche tourte

AT A GLANCE

  • Serves 8 people

  • 20 gm butter
  • 8 golden shallots, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 tbsp thyme
  • 400 gm crème fraîche
  • 1 tbsp each finely chopped flat-leaf parsley, chives and tarragon
  • ¼ tsp finely grated nutmeg
  • 1.2 kg Dutch cream potatoes, thinly sliced on a mandolin
  • For brushing: eggwash
  •  
  • Rough puff pastry
  • 300 gm (2 cups) plain flour
  • 300 gm cold butter, coarsely chopped
01   For rough puff pastry, combine flour and ½ tsp fine salt in a food processor, pulse to combine. Add butter, pulse until small lumps are dispersed throughout mixture, then turn onto a work surface and make a well in the centre. Add 120ml iced water and combine with a pastry scraper. Bring pastry together with the heel of your hand, wrap in plastic wrap and refrigerate to rest (30 minutes). Roll out on a lightly floured surface to a rough 15cm x 40cm rectangle. Fold short ends into centre, fold in half to form a book fold, wrap in plastic wrap and refrigerate to rest (30-40 minutes). Repeat twice more, then refrigerate to rest for at least 30 minutes before using.
02   Meanwhile, preheat oven to 160C. Heat butter in a saucepan over medium-high heat until foaming, add shallot, garlic and thyme and stir occasionally until tender and fragrant (4-5 minutes), set aside to cool.
03   Combine crème fraîche, herbs and nutmeg in a bowl, season to taste and set aside.
04   Roll out one-third of the pastry to a 19cm x 29cm rectangle, place on a tray and refrigerate until required. Roll out remaining pastry to 28cm x 38cm rectangle, line a 20cm x 30cm x 3cm-deep tin, letting pastry overhang sides. Arrange one-third of potato slices over pastry, seasoning generously as you go, spread with half the crème fraîche mixture, then scatter over half the shallot mixture. Repeat layering, finishing with a layer of potato. Place reserved pastry on top, then brush with eggwash and fold in edges. Brush edges with eggwash, then slash in several places with a small knife. Bake until pastry is golden and potato is tender (1-1½ hours; cover with foil if pastry browns too quickly). Serve hot.

Topics:

BAKING, PASTRY, WINTER, FRENCH, MAIN, CREME FRAICHE, THYME, NUTMEG, DRINK SUGGESTION, SHALLOTS, POTATOES

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES, LYNSEY FRYERS-HEDRICK , ALICE STOREY

Drinking Suggestion:

A CRISP, FLORAL SAUVIGNON BLANC SUCH AS A SANCERRE. , suggested by MAX ALLEN

FEATURED IN

Jul 2011

Jul 2011

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