thepioneerwoman
This Potato Slab Pie Is Rich and Creamy Bliss from the Ottolenghi Test Kitchen
Chefs Yotam Ottolenghi and Noor Murad share a potato slab pie recipe from their new cookbook 'Extra Good Things.' It's a comfort food we can all get behind.
👥 1 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 35 min👤 Micaela Bahn📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pan
- ●bowl
- ●mixing bowl
- ●whisk
- ●knife
- ●food processor
📝 Preparation Steps
1
Preheat the oven to 400° and place a large baking sheet inside to heat up.
2
Grease a 12 1/2-by-8 1/2-by-1-inch Swiss roll pan. Line with a piece of parchment paper large enough to cover the bottom and rise about 1 1/2 inches/4cm up and over the sides (this will help you lift out the pie later)
3
Take one of the puff pastry sheets and roll it out to form a 15-by-11-inch rectangle. Transfer it to the prepared pan, making sure to push it inside the corners and up the sides. Place it in the refrigerator.
4
In a large mixing bowl, combine both the cheeses, the olives, green onions, herbs, potatoes, 3/4 teaspoon of salt, and a generous grind of pepper. Try to separate the potato slices as much as possible so they're all evenly distributed.
5
Transfer the potato mixture to the pastry-lined pan, filling the corners and pressing down on the mixture so that it is tightly packed. It will seem like too much but it will cook down in the oven.
6
In a medium bowl, whisk three of the eggs, the extra yolk, heavy cream, and crème fraîche. Pour this evenly over the filling.
large eggs, plus 1 large yolk4
7
Unroll the second piece of puff pastry and lay it on top of the potatoes, tucking it between the potatoes and the pastry sides. Lightly whisk the remaining egg and brush this over the pastry. Then, with a slight lifting and pulling motion, fold the pastry sides over the edges of the top layer and press down gently to seal. Brush the edges with egg wash and sprinkle with the sesame seeds. Using a sharp knife, make seven diagonal scores along the length of the top of the pie, each around 2 inches/5cm.
8
Carefully, place the pie pan on top of the hot baking sheet in the oven and bake for ⏱️ 30 minutes. Rotate the pan and bake for another ⏱️ 30 minutes, until golden and cooked through. If the top of the pie gets too dark too early, turn the heat down to 375°. Remove from the oven and let cool in the pan and on a wire rack for about ⏱️ 1 hour.
9
Use the paper overhang to lift and slide the pie out of the pan. Set the pan aside and place the pie back on to the wire rack to cool completely, about 1 1/⏱️ 2 hours. Cut into 20 squares.
10
While the pie is cooling, make the salsa verde. Put all the herbs, the olives, garlic, anchovies, vinegar, half the oil, and plenty of pepper into a food processor and pulse a few times, scraping down the sides of the bowl as necessary, until you have a coarse paste. Stir in the remaining 2 tablespoons of oil, then transfer to a bowl to eat alongside the pie.
Nutrition Facts
calories
4925 Calories
fat Content
318 g
fiber Content
60 g
sugar Content
37 g
sodium Content
7852 mg
protein Content
179 g
trans Fat Content
3 g
cholesterol Content
1436 mg
carbohydrate Content
307 g
saturated Fat Content
143 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...