Potato slab pie with salsa verde

dinner · ⏱ 115 min · 8 portions · 58.0 g carbs / portion · allergens: egg, gluten, milk, sesame

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
http://flowcooking.food/en-us/recipe/731/potato-slab-pie-with-salsa-verde/