Tourte de pommes de terre

Preparation info
  • [For

    four to six

    • Difficulty


Appears in
Mourjou: The Life and Food of an Auvergne Village

By Peter Graham

Published 1999

  • About

The Hôtel de la Poste’s menu was offering ‘tourte de pommes de terre’. Potato in pastry sounded a bit like stodge in stodge, but I ordered it because I was curious to see what it was like. When it came, it looked promising: its puff pastry casing had that slightly lopsided look that denotes a truly home-made pie. I dug my knife into it, releasing a tiny puff of aromatic steam that showed the pie was piping hot. It was excellent, well lubricated with cream and filled with tasty, waxy