Recipe: Potato Pie

In the morning for lunch:

1 In a large salad bowl mix the sliced potatoes and the chopped mixture (onion shallots garlic and fresh herbs) the cantal salt and pepper with the mill cover with plastic wrap and leave for a minimum of 2 hours in the fridge.

2 In a tart pan with high sides put 2/3 of your puff pastry (rolled out quite thin) by making it rise a good centimeter higher than the edge of the pan, prick the bottom with a fork to prevent it from puffing up and let it rest for half an hour in the refrigerator.

3 Preheat your oven to 430°F (220°C) (th7).

4 Remove your pan from the fridge and fill with your potato mixture, spread the remaining third of your puff pastry in the shape of a disk which you will place on your potatoes.

5 Dampen the edges with a wet brush then glue the protruding parts of the pan and the lid carefully.

6 Then with a brush apply some egg wash on the entire top, make a small hole in the middle where you will insert a small cylinder made of aluminum foil (steam) and put in the oven (you can make a small decoration with the tip of a knife).