Puff Pastry. A wonder all on its own. Ever since I started this blog and began making making things other than desserts, puff pastry has been a favorite for me. Simply throw some vegetables on top of it, put it in the oven and I'm happy.
While assembling this pie, I realized something. It was starting to resemble a giant Pop Tart. And it didn't seem like it would be big enough for a dinner for four. But when I took it out of the oven, it is definitely perfect for four. It puffs up a lot and is really good. The cheese, green onions and potatoes brings a familiar flavor of maybe a baked potato but with the puff pastry and cream sauce adds a new take. I highly recommend this recipe.
It is a take on a Martha (Stewart, obviously) recipe from her new Pies and Tarts book. I adore this book, no treasure it. I look through it seeing all the amazing recipes and terrific photos just hoping one day my photos will be that good. I can't wait to make all the recipes, and believe me, I will... eventually.
3 yukon gold potatoes peeled and cut into 1/4 inch thick rounds
1 cup heavy cream
5 cloves garlic crushed
1/2 tsp nutmeg
2 tbsp butter melted
1/4 cup scallions chopped
1/4 cup flat leaf parsley chopped
1 egg yolk
14 oz frozen puff pastry thawed
1 1/2 cups swiss cheese grated
Oven 400F. Line a baking sheet with parchment paper.
Cover potatoes with water in a saucepan. Bring to a boil over high heat, add a pinch of salt. Cook until tender, 13-15 minutes then drain and cool.
Bring 3/4 cup + 3 tbsp cream, garlic and nutmeg to a boil over medium/high heat in a saucepan. Cook until reduced by half, season with salt and pepper then set aside.
Mix butter, scallions and parsley then season with salt and pepper. In a separate bowl, whisk yolk and remaining crew, set aside.
Divide puff pastry into two 6x13 inch rectangles. Place one rectangle on the baking sheet. Overlap potatoes on pastry, leaving a 1/2 inch border. Top with scallion mix and 3/4 cup cheese. Season with salt and pepper. Add a final layer of potatoes, scallion and cheese. Brush edges of dough with egg wash. Cover with pastry and press edges with a fork to seal. Cut a 2 inch slit lengthwise in the center of the crust. Brush with egg wash then chill for 30 minutes.
Bake until golden and puffy, 35 minutes. Pour cream mix into pie vents. Bake for 10 additional minutes then let stand for 15 minutes before serving.