Potato Tourte from Everyday Dorie - Cook the Book Fridays


potato tourte in a red pie dish

I finally managed to catch up with everyone else participating cook the book Fridays - Every Day Dorie. The recipe this time is Dorie Greenspan's Potato Tourte on page 220. I must say that I did a lot of walking to gather all the ingredients for this recipe! Our friends helped us with the main grocery run, but then I had to walk back to the store twice to pick up ingredients that I forgot! As you can see there aren't too many ingredients needed in this recipe. The main ingredient, of course, is the 2.5 lbs of potatoes! 

ingredients for making the potato tourte

For this recipe I chose to use fresh sage, rosemary and green onions. Dorie also suggests that tarragon, parsley, dill, and chives can be used as other herbs for the potato tourte. 
rosemary, sage, lemon zest in a dark blue bowl
The rolling out of the puff pastry went fairly well. You just need to remember to have a ruler of sorts in order to make sure that they are the right size. I ended up using a small tape measure. 
beginnings of the potato tourte
The recipe calls for slicing the potatoes in a mandolin or to cut them to approximately 1/16 inch thick. Using a mandolin made slicing consistently much easier! I borrowed one from a friend in order to do this part of the recipe. Definitely use one if you are able to get access to one as it makes this part of the recipe preparation super quick.
sliced pieces of potato in a metal colander
Making sure all the ingredients are prepped (washed & cut) ahead of time will help with the assembly of the entire potato tourte because all the pieces will be ready and all you have to do is put it together. Layer herbs, followed by potato slices, garlic, butter pieces and repeat!
the filling of the potato tourte - potato slices, herb filling and butter
I prepped my potato tourte to the point where I topped the top crust and cut the air vent. Then I wrapped the potato tourte with saran wrap and refrigerated the tourte to be baked up for dinner the next day. puff pastry topping for potato tourte
The next day, I took the potato tourte out of the fridge an hour or so before I baked it. I did this to make sure that the heat differentiation would not cause the pie dish from breaking in the oven (which has happened to me in the past!). Egg washed and then popped into the oven at 400F for 45-60 min.
egg washed potato tourte

Success! This potato tourte turned out beautifully! It smelled amazing as it baked up in the oven. Oh and that puff pastry crust? Delicious. 
nice fluffy golden colour potato tourte inside a red deep pie dish

The layers of the potato tourte! Turns out there were at least 9 layers of potatoes in there! The one difference is that after the tourte has baked for almost an hour, you take it out and then gently pour in 1 cup of heated cream. It's amazing how the cream is able to just flow between all of the layers.
side view of potato tourte 
I would most definitely make this potato tourte again. Though next time, I am thinking I'll have to use a different herb. Don't get me wrong, sage and rosemary go perfectly well with potato but I am thinking the sage that I used was super fragrant and seemed to overtake the flavour in the tourte. Mushrooms would certainly go well in this potato tourte, which I intend to try next time!
piece of potato tourte on a white dish and rest of the potato tourte in a red deep pie dish

Comments

  1. kitchen flavoursMarch 9, 2019 at 7:40 AM

    Gorgeous tourte! We love this too. So good!

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  2. That's a perfect torte you have there!

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  3. steph (whisk/spoon)March 10, 2019 at 11:31 AM

    this is so yummy-- i have leftovers for tonight. i like your mushroom idea a lot!

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  4. Wow- gorgeous process photos and of course, gorgeous results !!! So sorry that you had to run around to gather all the ingredients, but I am chuckling thinking that at least you got to offset all the calories of this decadent dish ! Well done :)

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  5. Thanks Tricia! Yeah, I was super super happy with how these photos turned out! Catching the light in the day time is usually a rarity for me! Now, with the move and taking some time off work I can actually photograph during day light hours! yes, I kept walking back and forth to the independent (we didn't have the car yet) and clearly I didn't read the ingredient list very carefully the first two times around! Now, it should hopefully be old hat.

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  6. Yes! I intend on making a mushroom potato tourte this week for PIE day!

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  7. yes. It turned out so good. thankfully puff pastry is so forgivable. especially when I thought I measured out the correct circle diameter and then it was a tad short. I just rolled the bottom crust into the top and it turned out fine!

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  8. Very lovely pictures! I was surprised how well all that cream fit in at the end.

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