Potato Tourte from Everyday Dorie - Cook the Book Fridays
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!
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.
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.
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.
Success! This potato tourte turned out beautifully! It smelled amazing as it baked up in the oven. Oh and that puff pastry crust? Delicious.
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.
Gorgeous tourte! We love this too. So good!ReplyDelete
That's a perfect torte you have there!ReplyDelete
this is so yummy-- i have leftovers for tonight. i like your mushroom idea a lot!ReplyDelete
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 :)ReplyDelete
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.ReplyDelete
Yes! I intend on making a mushroom potato tourte this week for PIE day!ReplyDelete
thank you so much Emily!ReplyDelete
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!ReplyDelete
Very lovely pictures! I was surprised how well all that cream fit in at the end.ReplyDelete