| Time | Servings | Difficulty |
|---|---|---|
| 01:40 | 6 | Easy |
Introduction
The potato pâté is very inspired by the traditional Berrichon potato pâté. It is composed of shortcrust pastry, potatoes delicately flavored with garlic and goat cheese.
The extra thing:
- Serve with a green salad
- Cut into small pieces and serve for a dinner aperitif or a picnic
Ingredients
| 400 g shortcrust pastry | |
| 200 g log of goat cheese | |
| 1 kg potatoes firm flesh | |
| 1 knob of butter | |
| 1 egg yolk | |
| 2 cloves of garlic | |
| 50 g salted butter | |
| 1 tbsp thyme |
Instructions
|
1
|
Grease a baking dish (here I used a cake tin).
Roll out the shortcrust pastry and line the tin with it overflowing on the sides. Peel and chop the garlic cloves . |
|
2
|
Peel the potatoes, wash them, dry them and slice them very thinly with a mandolin or in a food processor.
Reserve the potatoes sliced potatoes in a bowl and add the thyme. |
|
3
|
Melt the butter and pour it over the potatoes.
Cut the goat cheese into pieces and incorporate it into the potatoes. Pepper. |
|
4
|
Arrange the potatoes on the dough that is in the mold. Pack and cover with shortcrust pastry.
Pinch the edges to weld the 2 pasta together. Brown the top with egg yolk using a brush and crisscross with a knife. Reserve in the refrigerator for 30 minutes. |
|
5
|
Preheat the oven to 170 °. Bake the pâté for 1 hour to 1:30, the potatoes must be tender. |
|
6
|
Let cool on a rack, unmold and serve immediately.
|
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