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Potato slab pie with salsa verde

Golden puff pastry with a creamy, cheesy potato heart.
Salsa verde vibes from green olives and fresh herbs—rich and bright.
Slice it warm: crisp edges, melty gruyère, tangy feta, sesame sparkle.

dinner ⏱ 115 min 560 kcal / portion 58.0 g carbs / portion (estimated) eggglutenmilksesame 🔗 Original source

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Potato slab pie with salsa verde
v3 · rb0e705f985 20260727Z1751 75 g green olive 30 g parsley 15 g mint leaf 5 pieces egg 1½ tbsp sesame seed 60 ml olive oil baking parchment to taste 🔥 preheat oven to 180°C fan and heat a baking tray inside grease the tin and line with baking parchment overhang 🍽 roll out one puff pastry sheet to form a 38cm x 28cm rectangle and fit into the tin ⏳ refrigerate pastry while preparing filling 🌀 mix cheeses, olives, spring onions, herbs, potatoes, salt, and black pepper 🍽 transfer potato mixture into the pastry-lined tin and press tightly packed 🌀 whisk three eggs with extra yolk, double cream, and crème fraîche 🍽 pour cream-egg mixture evenly over the filling 🍽 lay second puff pastry on top and tuck between potatoes and sides 🌀 whisk remaining egg and brush over the pastry, then fold and seal 🔪 brush edges with egg wash and sprinkle sesame seeds 🍽 score the top of the pie with seven diagonal scores along the length 🔥 ⏱ 30 min bake, rotate, then bake another 30 minutes until golden and cooked through, with heat turned down to 170°C fan if needed ⏳ ⏱ 1 h cool the pie in the tin and on a wire rack ⏳ ⏱ 5 h lift out using paper overhang and cool completely on a wire rack for about 1. 🔪 cut into 20 squares pulse salsa verde herbs, olives, garlic, anchovies, vinegar, half the oil, and plenty of black pepper into a coarse paste 🌀 stir in remaining oil and transfer salsa verde to a serving bowl Potato slab pie 🥧🎉 640 g puff pastry 200 g gruyère 200 g feta 12 pieces spring onion 540 g potato salt to taste black pepper to taste 200 ml double cream 100 g crème fraîche 15 g basil leaf 2 pieces garlic 15 g anchovy 2 tbsp apple cider vinegar 38 g green olive 15 g parsley 8 g mint leaf double cream, crème fraîche 2.5 pieces egg 2.5 pieces egg sesame seed basil leaf, garlic, anchovy, apple cider vinegar 8 g 15 g 38 g 30 ml 30 ml
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Preparation steps

  1. preheat oven to 180°C fan and heat a baking tray inside
  2. grease the tin and line with baking parchment overhang
  3. roll out one puff pastry sheet to form a 38cm x 28cm rectangle and fit into the tin
  4. refrigerate pastry while preparing filling
  5. mix cheeses, olives, spring onions, herbs, potatoes, salt, and black pepper
  6. transfer potato mixture into the pastry-lined tin and press tightly packed
  7. whisk three eggs with extra yolk, double cream, and crème fraîche
  8. pour cream-egg mixture evenly over the filling
  9. lay second puff pastry on top and tuck between potatoes and sides
  10. whisk remaining egg and brush over the pastry, then fold and seal
  11. brush edges with egg wash and sprinkle sesame seeds
  12. score the top of the pie with seven diagonal scores along the length
  13. bake for 30 minutes, rotate, then bake another 30 minutes until golden and cooked through, with heat turned down to 170°C fan if needed
  14. cool the pie in the tin and on a wire rack for about 1 hour
  15. lift out using paper overhang and cool completely on a wire rack for about 1.5 hours
  16. cut into 20 squares
  17. pulse salsa verde herbs, olives, garlic, anchovies, vinegar, half the oil, and plenty of black pepper into a coarse paste
  18. stir in remaining oil and transfer salsa verde to a serving bowl

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