Drawing from the apres-ski classic tartiflette, this indulgent pie transforms into a cheesy fondue with creamy sliced potatoes and crisp puff pastry.
• Prep time: 40 minutes
• Cook time: 35 minutes
• Yield: Serves 8 - 10
• 1 egg, beaten
• 100ml crème fraîche
• plain flour, for dusting
• 750g floury potatoes, sliced
• pinch of freshly grated nutmeg
• 2 x 375g blocks of all-butter puff pastry
• 250g round camembert or vegetarian alternative
For the salad:
• 100ml olive oil
• 2 tsps Dijon mustard
• 1 shallot, finely chopped
• 2 tbsps red wine vinegar
• 500g chicory (I used red and white for colour contrast), leaves separated
- Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a pan of cold water, bring up to the boil and cook for 2 mins. Drain well, tip back into the saucepan and mix with the crème fraîche. Season, sprinkle over the nutmeg and set aside.
- Dust your work surface with flour, roll the first block of pastry to a circle about 28cm wide and place on a baking tray. Arrange a third of the potatoes in the middle of the pastry, then sit the cheese on top. Pile the rest of the potato around the cheese, leaving a 1cm border at the edge of the pastry.
- Roll the remaining pastry out to a circle about 30cm wide, dusting with more flour if needed. Brush the edges of the pastry on the tray with egg, then drape over the larger circle and seal the sides well, crimping as you go round. A tight seal is important to stop the cheese escaping.
- Brush all over with egg and lightly score a spiral into the pastry with the back of a knife. Bake the pie for 30 mins until golden brown and puffed up. As soon as the pie comes out of the oven, glaze with a little more egg and leave to cool for 5 mins.
- Meanwhile, whisk the shallot, mustard, vinegar and oil together. Place the chicory in a bowl and toss with the dressing. Serve the pie cut into oozy wedges, with the salad on the side.
This great family recipe is thanks to BBC Good Food at https://www.bbcgoodfood.com/recipes/melty-cheese-potato-pie