Potato mille-feuille tart with cancoillotte

Ingredients

• 1 Puff pastry
• 1 Morteau sausage (Already cooked)
• 2 Onions
• 15 cl White wine (Jura wine recommended in the video)
• 500 g Potatoes (Cut into thin slices)
• 250 g Garlic cancoillotte
• 4 Eggs
• Milk (A small amount, to loosen the custard; quantity not specified)
• Pepper (To taste)

Steps

1. 1

   Cut the cooked Morteau sausage into small dice.

2. 2

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

3. 3

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

4. 4

   Return the sausage to the skillet with the onions. Pour in the white wine to deglaze, then let it reduce thoroughly.

5. 5

   In a mixing bowl, whisk together the garlic cancoillotte, eggs, a little milk, and pepper until smooth.

6. 6

   Line a tart pan with the puff pastry.

7. 7

   Place the onions and sausage on the pastry. Pour one or two ladlefuls of the custard mixture over the top.

8. 8

   Cut the potatoes into fairly thin slices, then arrange them neatly over the filling.

9. 9

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

10. 10

    Bake at 170 °C for 1 hour.

Notes

The video specifies neither the diameter of the tart pan nor the amount of milk. The white wine mentioned in the description is identified verbally as a Jura wine.

Nutrition per serving

• main course
• French cuisine
• Franche-Comté
• oven-baked
• savory
• indulgent