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.
- 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
Rough puff pastry
- 300 gm plain flour (2 cups)
- 300 gm cold butter, coarsely chopped
- 1For 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.
- 2Meanwhile, 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.
- 3Combine crème fraîche, herbs and nutmeg in a bowl, season to taste and set aside.
- 4Roll 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.
Drink Suggestion: A crisp, floral sauvignon blanc such as a Sancerre. Drink suggestion by Max Allen