This is a simple potato tort that I haven’t yet made but will make soon. My mouth watered just looking at it. The measurements weren’t giving so I’ll try to guess them (heaven forbid!).
Ingredients (approx. measurements):
- 5 medium potatoes (waxy potatoes are best for retaining their shape)
- 1/2 container of sour cream
- 1 c. plain yogurt OR 1 brick of softened cream cheese (I always use light products)
- 2 tbsp minced garlic
- 2 tbsp parsley
- Salt (I use No Salt) and pepper to taste
- 2 large sheets of puffed pastry
- 1 egg
Boil potatoes until tender throughout and let cool (if they’ve been chilled in the fridge, they’ll be easier to dice). Slice them into finger widths and put aside.
In a large mixing bowl, combine the sour cream, yogurt or cream cheese, garlic, parsley, salt and pepper. Lay one of the puff pastry sheets flat. Cover with one layer of potato leaving about 2″ (about 4 cm) free at the sides. Add a generous layer of the prepared cream filling. Add another layer of potatoes making the second layer a little smaller than the bottom layer (like making a pyramid) then add another layer of cream filling. Add the third layer of potatoes again making the layer smaller than the last and add the final layer of cream filling.
Place the second sheet of puff pastry over the layers. Trim the bottom layer to meet the second layer leaving an inch around the sides. Trim the corners of the pastry leaving 1″ there as well. Fold the sides of the pastry up to seal everything in.
In a small bowl, mix the egg. Brush on the folded sides to help seal everything in and brush onto the top to give it a golden crust when cooked.
Bake until cooked (use recommended puffed pastry directions). When cooked, remove from oven and serve hot.