Potato, Garlic, and Parsley Tourte

Just over 1 lb potatoes, sliced very finely

3 garlic cloves, finely chopped

3 tablespoons finely chopped flat-leaf parsley

Salt, pepper, nutmeg

1 beaten egg and 2 egg yolks

1 cup heavy cream

Heat the oven to 400°F. You will need 14 oz puff pastry, and to roll out two circles, one larger than the other.  Grease a cast iron skillet or gratin dish, and line with the larger pastry circle.

In a large bowl, mix the potatoes – which must be sliced very finely or they will not cook through before the crust is perfect – together with the garlic, parsley, and seasoning.  Layer them into the skillet or dish, then cover with the puff pastry lid, sealing the edges with a fork, and brushing the top with the beaten egg.  Cut a cross in the middle of the lid for the steam to escape, and bake for 50 minutes.

Whip the egg yolks and cream together, remove the pie from the oven, and, with a tiny funnel held in the steam hole, pour in the eggy cream.  Please pour slowly, or you will get a geyser of cream that will then lie on top of your crust.  If you would rather, you can delicately run the tip of a knife blade around the crust and gently lever up the lid to pour in the cream.

Return to the oven for 10 minutes, then serve hot from the pan.

From The Art of the Tart by Tamasin Day-Lewis