Potato Mille-Feuille Tart with Garlic Cancoillotte

Ingredients

• 1 Puff pastry
• 1 Morteau sausage (Already cooked, cut into small dice)
• 2 Onions (Thinly sliced)
• 15 cl White wine (A wine from the Jura region is suggested)
• 500 g Potatoes (Cut into thin slices)
• 250 g Garlic cancoillotte
• 4 Eggs
• Milk (A little, to loosen the custard)
• Pepper (A little, to taste)

Steps

1. 1

   Cut the cooked Morteau sausage into small dice.

2. 2

   Sauté the diced sausage in a skillet until very crisp, like croutons. Set aside.

3. 3

   In the same skillet, sauté the sliced onions until soft and melting.

4. 4

   Return the sausage to the skillet with the onions.

5. 5

   Pour in the white wine to deglaze the skillet, scraping up the browned bits, then let it reduce.

6. 6

   In a bowl, mix the cancoillotte with the eggs, a little milk, and the pepper.

7. 7

   Mix until smooth.

8. 8

   Line a tart pan with the puff pastry.

9. 9

   Spread the onions and sausage over the pastry.

10. 10

    Add one or two ladlefuls of the cancoillotte custard over the filling.

11. 11

    Arrange the thin potato slices neatly over the filling. Slices that are thin enough will cook more easily and provide a better texture.

12. 12

    Pour the remaining custard over the top and let it seep in well.

13. 13

    Bake at 170 °C for 1 hour.

14. 14

    Remove the tart from the oven and serve.

Notes

The amount of milk is not specified in the source. The transcript says “one cooked Morteau sausage”; the description indicates 250 g of garlic cancoillotte, while milk does not appear in the ingredient list.

Nutrition per serving

• main course
• savory
• French cuisine
• oven-baked
• comfort food
• Franche-Comté