Tourte Berrichonne

Ingredients for 4 servings:

• 2 packs of puff pastry
• 800 g potatoes, cut into thin slices
• 1 cup sour cream
• 50 ml milk
• 1 egg(s)
• 2 cloves garlic
• 75 g butter flakes
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Remove one package of puff pastry from the package and fold it into two layers. Roll out the dough slightly thinner and place it in a tart tin lined with baking paper with a diameter of approximately 30 cm. Leave corners hanging over. Line the puff pastry with half of the grated potatoes, season each layer with salt and pepper. Sprinkle with half of the chopped garlic and sprinkle with 75 g of butter flakes. Now line the remaining potatoes and sprinkle with the remaining garlic. Mix the sour cream and milk, season with salt and pepper, and pour over the potatoes. Repeat the process with the second package of puff pastry as above, placing it on top of the tin in a staggered pattern to form a lid. It should now look like an octagonal star. Fold in the edges and seal. Beat the egg, season with salt and pepper, and spread it over the puff pastry. Make a cross-shaped cut in the middle of the puff pastry, about 10 cm long, to allow the steam to escape. Bake in a preheated oven at 180 degrees Celsius for about 45 minutes, then reduce the heat to 150 degrees Celsius and bake for another 30-45 minutes. Serve with a green salad.