Potato Tourte is a double-crusted puff pastry pie filled with thinly sliced potatoes, some herbs and seasonings. Simple ingredients baked to golden perfection and then, just when you think it couldn’t get any better, you pour in some heavy cream and bake it some more…
It’s not a quick recipe – slicing all those potatoes (2lbs) thinly takes some time… I didn’t use my mandoline as I had some smaller-sized potatoes that I was able to slice thinly by hand but Dorie recommends a mandoline using to make sure they are even and thin slices. And even though it takes some time, it’s also not a difficult recipe – it just requires some assembly.
I have to admit that pouring in the cream to finish baking the tourte felt a little precarious – the cream all stayed put as I was pouring (some escaped through the edges of the pastry when it was baking though – not pictured!) but when it came out of the oven, it felt like it was never going to “set”. That’s the hard part – waiting…. Once it’s out of the oven you need to let it rest before you slice into it although all you’ll want to do is eat it. It smells SO good – and the taste? It’s sublime. Buttery, rich, creamy – it tastes SO decadent (yet it’s made with simple ingredients – the magic of butter!).
Get the recipe for Dorie Greenspan’s Potato Tourte on page 220 of Everyday Dorie.
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