Name: Herbed potato and crème fraîche tourte
Prep time: 45 min
Cook time: 95 min
Total time: 140 min
Yield: 8
Ingredients: 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 plain flour (2 cups); 300 gm cold butter, coarsely chopped

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.

Ingredients

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 plain flour (2 cups)

300 gm cold butter, coarsely chopped

Method

Main

1.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.

2. 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.

3.Combine crème fraîche, herbs and nutmeg in a bowl, season to taste and set aside.

4.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.