Tarragon Potato Pie with Haricots Verts

Show: Episode:

Picture of Tarragon Potato Pie with Haricots Verts Recipe Photo: Tarragon Potato Pie with Haricots Verts Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 2 Reviews
Total Time:
2 hr 15 min
Prep
30 min
Inactive
30 min
Cook
1 hr 15 min
Yield:
6 servings
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

For the potatoes and crust:

  • 4 large Idaho potatoes
  • 1/8 cup grapeseed oil
  • 1 small onion, sliced
  • 1 garlic clove, chopped
  • 11/2 cups heavy cream
  • Fine sea salt and freshly ground black pepper
  • 2 tablespoons finely chopped fresh tarragon leaves
  • 2 sheets puff pastry dough (often sold in 17 or 18-ounce packages containing 2 (9 or 10-inch) square sheets puff pastry)
  • All-purpose flour, for dusting work surface, about 1/4 cup
  • 1 egg yolk, beaten with 1 tablespoon water, for egg wash

For the haricots verts:

  • 2 cloves garlic, finely chopped
  • 2 tablespoons clarified butter
  • 1 pound haricots verts, trimmed

Directions

Peel the potatoes and slice them into 1/8-inch rounds, preferably on a mandoline. Heat grapeseed oil in a large saute pan and cook onion it begins to turn translucent, and stir in garlic. Then add sliced potatoes and stir to coat with oil and onion mixture, and allow to cook for a few minutes. Reduce heat and stir in heavy cream. Cover and let cook slowly over low heat until potatoes are tender. Season generously with salt and pepper and stir in fresh chopped tarragon. Remove from heat and set aside to rest and cool.

Preheat oven to 375 degrees F. Dust work surface with flour and roll out 2 sheets of puff pastry and cut to the diameter of a metallic pie plate. Shape 1 sheet of the pastry to the dish and add the potatoes. Fill the pastry with the cooled potato mixture. Place the other sheet of puff pastry on top of the pie dish, and seal and flute edges. Brush the top with egg wash.

Put the dish on a baking sheet on the oven's center rack and bake until crust is golden brown, about 25 minutes. Allow pie to set up for about 10 minutes before slicing.

While the pie is setting up, steam the haricots verts. Heat the clarified butter in a skillet and saute the garlic. Briefly saute the haricots verts with the garlic, season with salt and pepper and remove from heat.

Cut pie into wedges or squares, transfer to serving plate, and arrange some haricots verts in a small bouquet at the pointed end of the wedge or square.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 2 reviews

  • on February 28, 2013

    Flag

    Wonderful dish! Made just the potato pie as a side to a roast, and it was truly something special. My friends wanted to take the leftovers home!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 28, 2007

    Flag

    I saw Robert make this on his show and I knew right away that this was the dish I wanted to prepare for my vegetarian friends. It came out nice and was absolutely delicious. As a largely neglected herb, it was refreshing to use tarragon which added an exotic flavor to the dish. It was my first time using puff pastry as well which was super easy to work with and I will certainly use it again! My only complaint is that the bottom crust was *slightly* undercooked. Perhaps covering the pie at the end and cooking it a tad longer would take care of that problem. My vegetarian friends LOVED the dish - thanks Food Network! (I did not make the Haricot Verts

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Old-Fashioned Sweet Potato Pie

Old-Fashioned Sweet Potato Pie

By: Paula Deen
Rated 4 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.