ReceptnaptárTourte aux pommes de terre auvergnate (Auvergne potato pie)
The Auvergne potato tourte is the potato and cheese pie of the Auvergne: thin potato slices, melting Reblochon, cream, in shortcrust pastry. Rustic, filling and authentic. Pouring the cream in through the "chimney" is the French pie tradition.
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Ingredients
Method
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- Slice the potatoes thinly, parboil in salted water for 5 minutes, drain and pat dry.
- Preheat the oven to 190 °C (175 °C fan). Roll out one pastry sheet and line a 26 cm pie dish with it.
- Layer the potatoes, sliced cheese, crushed garlic and parsley on the pastry, seasoning with salt, pepper and nutmeg.
- Cover with the second pastry sheet, press the edges together, and cut a small hole (chimney) in the middle.
- Brush with beaten egg. Bake for 35-40 minutes until golden.
- Pour the cream in through the chimney and rest for 10 minutes. Serve warm with a salad.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Parboil the potatoes.
- Pour in the cream after baking.
- Camembert works instead of Reblochon.
- Balanced with a salad.
Frequently asked questions
How long does it keep?
3 days in the fridge.
Without Reblochon?
With Camembert or Brie.
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More french ideas
- Salade lyonnaise (frisée salad with bacon and poached egg)
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