by: Nataniel's Table
YOU NEED:- 3 t unsalted butter
- 1 large onion, thinly sliced
- ¾ cup crème fraîche
- ½ cup chopped parsley
- fine sea salt
- freshly ground black pepper
- ¼ teaspoon ground nutmeg
- 2 rolls of store-bought puff pastry
- 1kg medium potatoes, for 10 minutes until half-cooked
- 1 egg, lightly beaten, to glazed with
METHOD:Melt the butter in a medium pan over medium heat. Add the onion slices and stir until coated with butter, and sauté for about 3 minutes while stirring often, until the onion is translucent. Remove from the heat and let stand aside. Mix the crème fraîche, parsley, a clasps salt, pepper and nutmeg in a medium size bowl and stir until blended. Leave aside. Preheat oven to 200 ° C. Roll of the rolls dough on a work surface lightly with flour pollinated into a rectangle 30 x 25cm; repeat with the other roll dough. Place one sheet of dough aside. Arrange half of the potato slices in a layer with a 2.5cm border around and the slices overlapping on a sheet of dough. Spread half the crème fraîche mixture over the potatoes and sprinkle the cooked onions on top. Arrange the remaining potatoes on top, followed by the remaining crème fraîche mixture. Cover the potato mixture with the remaining leaf dough sheet so it nicey level with the lower sheet. Brush the top of the pie with the egg glaze. Cut with a sharp knife two slices about 2.5 cm apart longitudinally in the center of the pie. Cut carefully so you do not cut through the dough. Cut to the right of the pie four diagonal slices about 1cm each pastry round. Repeat on left side. It serve as air outlet slots. Place the pie on a baking sheet. Bake the pie in the middle of the oven for 30 minutes. Reduce the temperature to 180 ° C and bake for another 30 minutes, until the crust is rich golden brown (if the crust after 45 minutes of baking too dark, you can gently with a sheet of aluminum foil cover and continue baking). Let the pie on a wire rack for 20 minutes. Cut into four slices of about 13cm each as main course servings, or cut into smaller portions as a side dish, and serve. Let cool completely and remove from pan.
