Chef J.C. Poirier, owner of Vancouver's St. Lawrence restaurant, shares his take on one of France’s most traditional dishes.
Preparation time, 30 minutes
Cooking time, 50 minutes
Serves 4
Ingredients
2 large Russet potatoes
150 grams of butter, melted
1 sheet of puff pastry, 8 x 8 inches
1 tbsp maple syrup
75 gram piece of Oka cheese
Salt and pepper, to taste
Thyme
Veal demi-glace sauce, optional
Method
Peel the potatoes and cut into very thin rounds using a mandolin, which is easier and provides a more consistent result than a knife. Wash potatoes in salted water and dry them very well using a cloth. Butter an omelette pan or a six-inch wide cast iron pan. Place a layer of potatoes, a piece of thyme and a little maple syrup in the pan, brushing the potatoes with melted butter, and sprinkling with pepper and salt. Repeat these layers until the pan is full. Cut the puff pastry into a circle the same size as the pan. Place the pastry on top of the potatoes and push the edges down. Cook at 350°F until brown (about 40 minutes). Remove from the oven, turn out gently only a plate. Later the slices of Oka cheese on top and return the tart to the oven for 10 minutes or until the cheese is melted. Cut into slices and serve.
