Impressed by the apres-ski traditional tartiflette, this creamy cheese and potato pie combines a tacky fondue centre with sliced potatoes and crisp puff pastry.

• Preparation and cooking time
  • Prep:40 minutes
  • Prepare dinner:35 minutes
• Extra effort
• Serves 8 – 10

• Freezable
• Vegetarian

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Components

• 750g floury potatoes (similar to King Edwards), sliced
• 100ml crème fraîche
• pinch of freshly grated nutmeg
• plain flour, for dusting
• 2 x 375g blocks of all-butter puff pastry
• 250g spherical camembert (or vegetarian various)
• 1 egg, overwhelmed

For the salad

• 1 shallot, finely chopped
• 2 tsp Dijon mustard
• 2 tbsp purple wine vinegar
• 100ml olive oil
• 500g chicory (I used purple and white for color distinction), leaves separated

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Methodology

• STEP 1

  Warmth oven to 220C/200C fan/gasoline 7. Tip the potatoes right into a pan of chilly water, carry as much as the boil and prepare dinner for two minutes. Drain properly, tip again into the saucepan and blend with the crème fraîche. Season, sprinkle over the nutmeg and put aside.

• STEP 2

  Mud your work floor with flour, roll the primary block of pastry to a circle about 28cm vast and place on a baking tray. Prepare a 3rd of the potatoes in the course of the pastry, then sit the cheese on high. Pile the remainder of the potato across the cheese, leaving a 1cm border on the fringe of the pastry.

• STEP 3

  Roll the remaining pastry out to a circle about 30cm vast, dusting with extra flour if wanted. Brush the perimeters of the pastry on the tray with egg, then drape over the bigger circle and seal the edges properly, crimping as you go spherical. A good seal is necessary to cease the cheese escaping.

• STEP 4

  Brush throughout with egg and flippantly rating a spiral into the pastry with the again of a knife. Bake the pie for 30 minutes till golden brown and overvalued. As quickly because the pie comes out of the oven, glaze with a little bit extra egg and go away to chill for five minutes.

• STEP 5

  In the meantime, whisk the shallot, mustard, vinegar and oil collectively. Place the chicory in a bowl and toss with the dressing. Serve the pie reduce into oozy wedges, with the salad on the facet.