Rustic pie with potatoes and fine herbs
Pie
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Cook Time
1 h 15 min
Servings
6
Difficulty
Medium
Prep Time
30 Min
Description
This rustic pie with potatoes and fine herbs is a comforting and tasty dish, perfect for autumn or winter evenings. The melting potatoes, flavored with thyme and nutmeg, blend wonderfully with the fresh cream and the flaky puff pastry. I often prepare it for a Sunday brunch or a convivial dinner with friends. It's a simple dish to make, but it always has an effect. Feel free to vary the herbs according to your tastes, by adding for example rosemary or sage. A real delight!
Ingredients (11 ingredients)
-
800 g Potatoes
-
2 packet Puff pastry
-
2 piece Shallot
-
10 cl Liquid cream
-
50 g Butter
-
1 piece Egg
-
Flour
-
Thyme
-
1 pinch Grated nutmeg
-
Salt
-
Pepper
Preparation (7 steps)
Cooking the potatoes
Peel the potatoes and cut them into pieces. Place them in the Thermomix cooking basket. Fill the bowl with 1 liter of salted water. Cook the potatoes for 15 min/100°C/Stufe 1.
Preparing the shallots
While the potatoes are cooking, peel the shallots and cut them in half. Put the shallots in the Thermomix bowl and chop them finely for 3 Sek./Stufe 5.
Mixing the ingredients
Once the potatoes are cooked, drain them and let them cool slightly. Then cut them into slices. In a bowl, mix the potato slices with the chopped shallots, thyme, grated nutmeg, liquid cream, salt and pepper. Mix gently.
Assembling the pie
Preheat the oven to 210°C (th. 7). On a lightly floured work surface, spread half of the puff pastry and line a pie dish, leaving the edges slightly overhanging. Pour the potato and shallot mixture into the pie dish. Sprinkle with knobs of butter.
Closing and browning
Spread the rest of the puff pastry and cover the pie dish. Seal the edges with a little water. Make a hole in the center of the pie to form a chimney with a piece of rolled parchment paper. In a small bowl, beat the egg and brush the pie with the beaten egg using a brush.
Baking in the oven
Bake the pie in the preheated oven for 45 minutes, or until the crust is golden brown.
Adding the cream
Remove the pie from the oven and pour the liquid cream into the chimney. Return to cooking for 5 minutes.
Finished cooking? Great! 🎉
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Created by
Camille Robert
3
Rezepte
0
Kochbücher
Allergens
- Gluten
- Milk
- Eggs
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