Melt-in-the-mouth potato torte with chervil cream


  1. 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


    Ground pepper

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  1. Preheat the oven to 200°C.
  2. Peel and rinse the potatoes, then steam them for 10-12 minutes.
  3. Transfer them to a large bowl and allow to cool.
  4. Peel and finely chop the onions.
  5. In a frying pan, brown the onions in pre-heated oil on a medium heat for 8-10 minutes.
  6. Meanwhile, cut the potatoes into slices around 3mm thick.
  7. Prepare the flavoured cream by adding the chopped chervil then seasoning with salt and pepper.
  8. In a buttered dish, darken the first layer of shortcrust pastry by letting it overflow from the dish.
  9. Around the bottom, arrange the first layer of potatoes.
  10. Now add a layer of onions, sprinkle with lardons, then add the first layer of chervil flavoured cream.
  11. Repeat these steps 2 or 3 times according to the size of your dish, finishing with a layer of cream.
  12. Cover the top of the second shortcrust pastry and dampen the sides of the pastry by brushing with a little water.
  13. Make a small hole in the centre of the pastry to act as a ventilation space during cooking.
  14. Cook the tart for 30 minutes.
  15. Serve it piping hot accompanied by mesclun lettuce!

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