This month's selection at Cook the Book Fridays where we are currently cooking from Everyday Dorie, is Potato Tourte. It is a double-crusted pie, with potatoes, herbs and cream for the filling.
A couple of things which I've simplified, is to zest the lemon using the microplane zester. In the book, Dorie says to use a vegetable peeler to remove the zest, then slice into the thinnest strands. Seems like an extra work for me (I'm lazy!), so I use the microplane zester instead. For the potato, they are to be sliced very thinly, then drop into a bowl of cold water, drain them and dry them well. I skipped the water and the drying part (told you I am lazy!). I sliced the potatoes using a sharp knife and use them directly. The herbs I've used are a combination of cilantro and scallions.
I made 4 mini pies instead of one 9-inch pie. I constructed the pies (Dorie says this pie is a construction project) the evening before, keep refrigerated, then the next morning, brush with egg wash and bake.
The pies are baked for 30 minutes, then pour some warm heavy cream into the vent hole at the top, then bake for a further 20 minutes until the potatoes are tender. Let the pie sit for about half an hour before serving.
How perfect to make them as minis. They look so delicious.
ReplyDeleteOMG I need to do these as minis too!
ReplyDeleteWhat a fabulous idea. Would be so much to serve these minis to guests. Plus I already have those tart pans. Cannot wait to get home to do that! Thanks. I liked everything about this recipe. I didn't peel the potatoes - joining the lazy crowd! Another yummy and quite simple recipe from Dorie.
ReplyDeleteLooks fantastic! The potato filling sounds really delicious.
ReplyDeletethis looks delicious and beautiful Joyce!!
ReplyDeleteThose minis look wonderful, such a great idea. Reminds me of the small quiches they sell in the bakeries in Paris. This is definitely a good recipe, takes a bit of time, but worth the effort.
ReplyDeleteGood on the day, even better the next! A keeper recipe.
ReplyDeletenice minis! so puffed and cute!
ReplyDeleteThe mini version looks perfect! (I didn't wash/ dry my slices either)
ReplyDeleteI thought of making smaller ones too. Maybe next time. These look wonderful!
ReplyDeleteFirst of all they are adorable and delicious looking but second, I am so very impressed the you opted to even try making a minified version of these !! I wasn't sure I was going to be able to pull off the full size one even with the pages of instructions lol. I also am chuckling that you use the term lazy (which someone who knocked out mini tourtes IS NOT lol...but it was the word I kept coming back to for myself when looking over this recipe. I kept reminding myself that I am basically too lazy to be doing a lot of these steps. But at the end of the day that "scalloped potato pie" was worth it :)
ReplyDeleteI saw this in her cookbook and need to try it now after seeing this. It looks delicious, Joyce!
ReplyDeletelook delicious..yummy
ReplyDeletehave a great day
I've never heard of a potato tourte before! Where I have been all my life? It sounds fantastic!
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