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Ingredients
Puff Pastry Tart with Potatoes and Camembert
- Ingredients
- 300 grams Puff pastry dough (frozen)
- 500 grams starchy potatoes
- salt
- 2 sprigs parsley
- 4 sprigs Chives
- 300 grams Camembert
- 200 milliliters Whipped cream
- 100 grams Crème fraiche
- freshly ground peppers
- Nutmeg
- Fat (for the pan)
- Pastry flour (for the work surface)
- 1 egg yolk
Thaw puff pastry. Peel and rinse potatoes, cut into 1.5 cm (approximately 1/2 inch) cubes and parboil for 10-15 minutes in boiling salted water. Rinse herbs, shake dry, pluck off leaves and chop finely. Cut Camembert into slices and then into small cubes.
Whisk cream with cream fraiche and add Camembert, season with salt, pepper and nutmeg. Drain potatoes and let evaporate briefly. Combine with chopped herbs and arrange in a greased round baking dish.
Pour cream mixture over. Roll out pastry on a floured surface into the size of a baking dish. Top potato mixture with the pastry and brush with beaten egg yolk. Bake in preheated oven at 180°C (approximately 350°F) for about 30-35 minutes or until golden brown. Remove from oven and serve immediately.