Ingredients
For 1 springform cake tin 26 cm Ø
2package
Puff pastry
g
Butter, for the baking tin
1
Egg(s), to brush
For the filling
250g
QimiQ Cream Base, unchilled
500g
Potatoes, peeled
2
Onion(s), cut into strips
100g
Streaky bacon, diced
2
Garlic clove(s), finely chopped
100g
Butter
Salt and pepper
Ground nutmeg
3
Egg(s)
1tbsp
Flat-leaf parsley, finely chopped
2tbsp
Tarragon, finely chopped
Preparation
- Preheat the oven to 180 °C (conventional oven) and prepare the pastry according to the instructions on the package.
- Slice the potatoes into wafer thin slices.
- Fry with the onion, bacon and garlic in butter until the potatoes are half cooked. Season with salt, pepper and nutmeg and allow to cool slightly.
- Mix the QimiQ Sauce Base, eggs, parsley and tarragon with the potato mixture well and adjust the seasoning.
- Use one sheet of pastry to layer a greased cake tin and allow the excess pastry to hang over the rim.
- Pour the mixture onto the pastry and top with the second sheet of pastry. Cut of the excess pastry to use to decorate. Brush the surface with egg and cut a small hole in the centre to allow steam to escape.
- Bake in the hot oven for approx. 50 minutes (cover with tin foil to prevent burning if necessary).
Hints
- Replace half of the potatoes with sweet potatoes.
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