This stunning, savory pie is made of puff pastry wrapped around a potato, leek, and Comté-cheese filling. Perfect as a hearty appetizer or vegetarian main, it is made to win the hearts and warm the stomachs of your party guests.

Martha Stewart Living, October 2005

Gallery

Gentl and Hyers

Recipe Summary

Servings:
6
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cover potatoes with water in a medium saucepan. Bring to a boil over high heat. Add a pinch of salt; cook until just tender, 13 to 15 minutes. Drain. Let cool.

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  • Bring 3/4 cup plus 3 tablespoons cream, garlic, and nutmeg to a boil in a small saucepan over medium-high heat. Cook until mixture is reduced by half. Season with salt and pepper.

  • Melt butter in a skillet over medium heat. Add leek; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat. Stir in parsley; season with salt and pepper. 

  • Preheat oven to 400°. Whisk egg yolk and remaining 1 table- spoon cream in a small bowl; set aside. On a lightly floured surface, divide puff pastry into two 6-by-13-inch rectangles. Set one rectangle on a baking sheet lined with parchment. Top with half of potatoes, leaving a 1/2-inch border all around and overlapping slightly, then half of leek mixture and 3/4 cup cheese; season with salt and pepper. Repeat layering with remaining potatoes, leek mixture, and cheese. Brush edges of pastry with egg wash. Cover with remaining pastry rectangle; gently press edges with a fork to seal. Cut 2-inch slits lengthwise in center of crust, 2 inches apart. Brush with egg wash and sprinkle with parsley sprigs. Refrigerate until cold, about 30 minutes.

  • Bake until golden brown and puffy, about 35 minutes. Remove from oven; pour cream mixture into pie vents with a funnel. Bake 10 minutes more. Let stand 15 minutes before serving.

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Reviews (2)

42 Ratings
  • 5 star values: 15
  • 4 star values: 12
  • 3 star values: 7
  • 2 star values: 6
  • 1 star values: 2
Rating: 5 stars
04/15/2017
One of my favorites. It has made it's way as a regular onto the menu during the holiday seasons, usually making the rounds at Thanksgiving or Christmas.....but occasionally I roll it out at Easter! Simply delicious & easy to make. It's a little hard to find Comte or Gruyere cheese's in my current town, so I subs[filtered]ute a nice Swiss Cheese and it blends well with the other ingredients, particularly the heavenly garlic cream sauce.....
Rating: Unrated
12/29/2014
Does anyone know if I could prepare this ahead of time, refrigerate for the day, then bake just before guests arrive?
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