As Jean-François Piège explains, “This revisited pie garnished with potatoes will comfort you after a trying day. Relatively quick to make , it does not require a lot of ingredients either ”.
Preparation: 35 min
Cooking: 35 min
For 4 people
Preheat the oven to 165 ° C (th. 5-6).
Roll out the puff pastry , cut out a circle 20 cm in diameter, then lay it out
in the previously buttered mold (there must be some dough protruding from the edges).
Peel and cut the potatoes into thin slices using the mandolin. Chop the garlic and put it in the milk . Place the potatoes in a saucepan, cover with milk and 30 cl of cream , salt and pepper and add the grated nutmeg . Leave on medium heat until it boils. Check the doneness of the potatoes (they should not be overcooked).
Drain the potatoes and arrange them in the circle, making sure to store them well.
When assembling, add the rest of the cream and the chopped parsley between each layer
of potatoes . Use the leftover dough to cover and close the circle.
Make a fireplace by making a hole in the center.
Brown the pie with the egg yolk using the brush, then bake for 35 min
cooking until a nice color is obtained. Ten minutes before the end
cooking, run a little hot cream in the fireplace. Out of the oven,
place the pie on a wire rack.
Extract from the book Les tares de Jean-François Trap pour tous , by Jean-François Trap, photographs: Nicolas Lobbestaël, Styling: Chae Rin Vincent, at Hachette Cuisine.
Also discover the recipe for the truffle tartiflette .