Ingredients
- 20g unsalted Moulée de Vendée Grand Fermage butter
150g fresh whipping cream
1 bunch fresh chervil
2 pinches nutmeg
1kg firm potatoes such as Charlotte
4 large white onions
2 tbsp. olive oil
2 rolls shortcrust pastry
Salt
Ground pepper
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Preparation
- Preheat the oven to 200°C.
- Peel and rinse the potatoes, then steam them for 10-12 minutes.
- Transfer them to a large bowl and allow to cool.
- Peel and finely chop the onions.
- In a frying pan, brown the onions in pre-heated oil on a medium heat for 8-10 minutes.
- Meanwhile, cut the potatoes into slices around 3mm thick.
- Prepare the flavoured cream by adding the chopped chervil then seasoning with salt and pepper.
- In a buttered dish, darken the first layer of shortcrust pastry by letting it overflow from the dish.
- Around the bottom, arrange the first layer of potatoes.
- Now add a layer of onions, sprinkle with lardons, then add the first layer of chervil flavoured cream.
- Repeat these steps 2 or 3 times according to the size of your dish, finishing with a layer of cream.
- Cover the top of the second shortcrust pastry and dampen the sides of the pastry by brushing with a little water.
- Make a small hole in the centre of the pastry to act as a ventilation space during cooking.
- Cook the tart for 30 minutes.
- Serve it piping hot accompanied by mesclun lettuce!
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