From Marshall Cavendish. The Vegetarian Touch. Author.
1 kg waxy potatoes
Cook for 5 minutes in large pan of boiling salted water.
Cool until comfortable to handle.
Cut into slices
3 1/3 cups Flour
1 ½ teaspoons salt
Sift into bowl
200 g butter
Rub into flour until mixture resembles breadcrumbs.
1 egg white (the yolk is used below)
4 tablespoons water
Add to dry ingredients.
Mix with knife until dough leaves the sides.
Wrap in cling film and refrigerate for 30 minutes
Roll out slight more than ½ the pastry and line a greased 23 cm deep flan tin.
Arrange 1/3 of the potato slices in pastry case.
4 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chervil or 2 teaspoons dried chervil
175 g finely chopped shallots
Sprinkle ½ over the potato
Cover with another 1/3 of potatoes
Sprinkle other ½ of herbs etc
Cover with remaining potatoes.
1 egg yolk
1 tablespoon water
Brush the pastry edges with yolk mixture.
Roll out the remaining pastry for a lid.
Trim and seal edges.
Brush lid with yolk mixture.
Make 4 small steam vents.
Bake at 200 C for 25 minutes, then at 180 C for 20 minutes.
150 ml double cream, lightly whipped
Open steam vents to take a small funnel.
Pour ¼ of cream into each steam vent.
Bake for a further 10 minutes.
Serve at once.