Herbed potato and creme fraiche tourte

By sarah_carroll

Ingredients

• 20 g butter
• 8 golden shallots, thinly sliced
• 2 garlic cloves, finely chopped
• 1 T thyme
• 400 g creme fraiche
• 1 T each finely chopped flat leaf parsley, chives and tarragon
• 1/4 t finely grated nutmeg
• 1.2 kg dutch cream potatoes, thinly sliced
• Eggwash for brushing

Details

Servings 6

Preparation

Step 1

Preheat oven to 160C. ehat butter in a saucepan over medium high heat until foaming, add shallot, garlic and thyme and stir occasionally until tender and fragrant, set aside to cool.
Combine creme fraiche, herbs and nutmeg in a bowl, season to taste and set adide.
Roll out pastry to a 19cmx29cm rectangle, place on a tray and refrigeratate until needed. roll out remaining pastry to 28x38cm rectangle, line a 20cm x 30cmx 3cm deep tin, letting pastry overhand sides. Arrange one third of potato slices over pastry, seasoning generously as you go, spread with half the creme fraiche 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, nad fold in edges. Brush edges with eggwash, then slash in several places with a small knife. bake until pasty is golden and potato is tender (1-1 1/2 hours) cover with foil if pastry browns too quickly. Serve hot.