Equipment
* optional
Ingredients
Rough Puff Pastry (or 500g high-quality store-bought)
- 300 g all-purpose flour
- 250 g cold unsalted butter, cubed 1cm
- 5 g fine sea salt
- 120 ml ice water
Potato Filling
- 800 g waxy potatoes, whole
- 3 shallots, finely minced
- 2 garlic cloves, grated
- 15 g fresh parsley, chopped
- 2 g fresh thyme leaves
- 8 g salt
- 2 g black pepper, freshly ground
- 1 nutmeg, grated
Assembly & Finish
- 200 ml heavy cream
- 1 egg yolk
- 5 ml water
Nutrition (per serving)
Method
If making pastry: Mix flour and salt. Toss cold butter cubes in flour (do not fully incorporate; leave chunks). Add ice water gradually, mixing until a shaggy dough forms. Roll into a rectangle, fold in thirds like a letter. Rotate 90 degrees, roll and fold again. Repeat 3 times. Wrap and chill for 30 minutes.
Using a mandoline, slice peeled potatoes very thinly (approx 2mm thick). Do not rinse, as the starch helps the texture.
In a large bowl, toss potato slices with minced shallots, garlic, parsley, thyme, salt, pepper, and nutmeg. Ensure even distribution. Let sit for 10 minutes, then drain any excess liquid released to prevent a soggy bottom.
Preheat oven to 200°C (400°F). Roll out two-thirds of the pastry to line the bottom and sides of the springform pan. Prick the bottom with a fork.
Layer the drained potato mixture tightly into the pastry case. Roll out the remaining pastry for the lid. Place on top, moisten edges with water, and crimp tightly to seal.
Cut a 2cm circular vent in the center of the lid (chimney). Brush the top with egg yolk beaten with water. Bake at 200°C (400°F) for 20 minutes to puff the pastry.
Reduce oven temperature to 170°C (340°F) and continue baking for another 35-40 minutes. Test potatoes by inserting a skewer through the vent; they should feel tender with no resistance.
Remove from oven. Using a small funnel, slowly pour the heavy cream into the center vent, tilting the pie gently to distribute it inside. Return to the oven for 5 minutes.
Let the tourte rest on a wire rack for at least 15-20 minutes before unmolding and slicing. This allows the cream to set and absorb into the potatoes.
Chef's Notes
- The 'chimney' technique of adding cream at the end is the secret to a crisp pastry. Adding cream earlier creates steam that makes the dough soggy.
- Choose waxy potatoes like Yukon Gold or Charlotte; starchy russets will disintegrate into mash.
- Leftover cuts of puff pastry can be used to make decorative leaves or shapes on top of the crust before egg washing.
- Serve with a crisp green salad dressed with a sharp vinaigrette to cut through the richness.
Storage
Refrigerator: 3 days — Reheat in oven to recrisp pastry; microwave will make it soggy.
Freezer: 1 month — Freeze unbaked or baked. If baked, thaw in fridge before reheating.
Reheating: Oven at 180°C for 15-20 minutes.
