Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Herbed potato and crème fraîche tourte


You'll need

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

Method

  • 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.

This tourte, or pie, originates from the Auvergne region. Most traditional recipes call for the crème fraîche to be poured into a hole in the top of the tourte in the last minutes of cooking, but we've found spreading it between the layers of potatoes produces a more even result. You could use shop-bought puff pastry if you're short of time.


At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

Drink Suggestion

A crisp, floral sauvignon blanc such as a Sancerre.

Featured in

Jul 2011

You might also like...

Kourabiedes

recipes

Little almond crostate with roast pears

Strawberry recipes

recipes

Rhubarb and raspberry crostata

A-Class Cookies

recipes

Chestnut cakes with raisins, pine nuts and honey

Honey recipes

recipes

Apple and mascarpone torta

Christmas ham recipes

recipes

Chocolate and hazelnut zuccotto

Pretty in pink recipes

recipes

Olive oil and vin santo torta with candied oranges

Winter tart recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×