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  • 1.5 kg waxy Potatoes

  • 750 ml crème fraiche

  • 1 head Garlic broken into cloves, peeled, and minced

  • 1 large bunch Parsley chopped fine

  • Salt & Pepper

  • 500 g Puff pastries (2 sheets)

  • 1 Egg lightly beaten


  • 1.

    A day before making the dish, boil the potatoes whole in their skins until tender.

  • 2.

    Rinse under cold water, and set aside to cool completely, then cover and refrigerate.

  • 3.

    Stir together the crème fraîche, garlic, and parsley.

  • 4.

    Season generously with salt and pepper.

  • 5.

    Cover and refrigerate overnight.

  • 6.

    About an hour before eating, heat the oven to 400°F/200°C.

  • 7.

    Slice the potatoes into neat ¼-inch/5 mm rounds.

  • 8.

    Roll one sheet of the pastry into an 11-inch/28 cm circle and lay it on a greased baking sheet.

  • 9.

    Leaving a 1-inch/2.5 cm margin all around, cover with an overlapping layer of potato slices.

  • 10.

    Season with salt and pepper.

  • 11.

    Spread over a layer of the cream mixture.

  • 12.

    Repeat the layering, tapering in a bit as you go, until all the potatoes and cream have been used and the end result looks like an upside-down double-crusted pie.

  • 13.

    You should have about three layers each of potato and cream.

  • 14.

    Roll the second pastry sheet into a 12-inch//30 cm circle and drape it over.

  • 15.

    Line up the edges and roll the bottom pastry margin up over the top one to seal, scalloping as you go all the way around.

  • 16.

    Brush the torte all over with the egg and decorate the surface with the tines of a fork, if you like.

  • 17.

    Cut an opening about the size of a quarter in the top to let the steam escape during baking.

  • 18.

    Bake 10 minutes.

  • 19.

    Turn the oven down to 375°F/190°C and continue baking until hot through and the pastry well browned, about 25 minutes.

  • 20.

    If the torte starts browning too much, lay a piece of foil loosely on top.

  • 21.

    Remove from the oven and slice onto a large serving plate.

  • 22.

    Cut into wedges and serve with green salad as a main course

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