121min 4 ppl
Vegan Teurte de Pommes de Terre Berrichonne
118 minutes
4 people
Hardover 60 min or 12+ steps
118 min · 11 steps
Hard: over 60 min or 12+ steps
720 kcalper person
Protein 16g
Carbs 78g
Fats 38g
About this dish
Rooted in Berry farmhouse cooking, this vegan reimagining swaps crème fraîche for a silky cashew cream while a double-crust rye pastry shatters with every cut.
Allergy Info
Gluten, Sulphites, Mustard, Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Waxy potatoessuch as Charlotte or Ratte, peeled and sliced 3mm thin700 g
- Shallotslarge, finely sliced into rings2 whole
- Garlic clovesfinely sliced4 cloves
- Fresh flat-leaf parsleyleaves finely chopped20 g
- Fresh thyme leaves1 tsp
Dairy & Eggs
- Vegan butterblock-style, cold and cubed180 g
- Plant-based milkoat or soy2 tbsp
Dried Goods
- Plain flour200 g
- Rye Flour80 g
- Raw cashewssoaked overnight or in boiling water for 1 hour150 g
- Nutritional yeast2 tbsp
Spices & Seasonings
- Fine sea salt1 tsp
- White pepper0.25 tsp
- Fine sea salt1.5 tsp
- Black pepper0.5 tsp
Oils & Condiments
- Cider Vinegar1 tsp
- Vegetable stockunsalted180 ml
- Dijon mustard1 tbsp
- Cider Vinegarfor the cashew cream1 tsp
- Olive oil2 tbsp
- Maple syrup1 tsp
Other
- Ice-cold water70 ml
Utensils
- Deep Tart Tin
- High-powered blender
- Rolling pin
Method
1
Combine the plain flour, rye flour, and salt in a large bowl. Add the cold vegan butter cubes and rub quickly between your fingertips until the mixture resembles coarse breadcrumbs with pea-sized lumps remaining. Drizzle in the cider vinegar and ice-cold water a tablespoon at a time, mixing with a fork, until the dough just comes together without being sticky. Divide into two discs and wrap.
Approx. 14 minutes
2
Refrigerate the pastry discs for at least 1 hour until firm.
Approx. 2 minutes
3
Drain and rinse the soaked cashews. Combine them with the vegetable stock, nutritional yeast, Dijon mustard, cider vinegar, salt, and white pepper in a high-speed blender. Blitz on high for 90 seconds until completely smooth and glossy with no graininess. Taste and adjust seasoning.
Approx. 5 minutes
4
Combine the sliced potatoes, shallots, garlic, parsley, thyme, olive oil, salt, and black pepper in a large bowl. Toss thoroughly so every potato slice is coated.
Approx. 6 minutes
5
Pour the cashew cream over the potato mixture and fold gently until evenly combined.
Approx. 3 minutes
6
Preheat the oven to 200°C (fan 180°C or 400°F). Lightly oil a 22 cm round pie dish or a deep tart tin with a removable base.
Approx. 4 minutes
7
Roll one pastry disc into a circle approximately 30 cm in diameter and 3–4 mm thick. Drape it over the pie dish, pressing gently into the base and up the sides, allowing the excess to overhang. Spoon in all the potato and cream filling, pressing it down firmly so it is level and compact.
Approx. 8 minutes
8
Roll the second pastry disc into a 25 cm circle and lay it over the filling. Trim the overhang to 2 cm, then fold the edges inward and crimp firmly together to seal. Cut a 2 cm steam hole in the centre of the lid. Mix the plant-based milk and maple syrup and brush evenly over the pastry surface.
Approx. 6 minutes
9
Bake on the lower-middle shelf for 30 minutes at 200°C until the pastry is set and lightly golden.
Approx. 30 minutes
10
Reduce the oven temperature to 170°C (fan 150°C or 340°F) and continue baking for a further 35 minutes until the pastry is deep amber and a skewer inserted through the steam hole meets no resistance from the potatoes beneath.
Approx. 35 minutes
11
Remove from the oven and rest for 15 minutes before slicing — this allows the cashew cream to set and the layers to hold cleanly.
Approx. 5 minutes
