Pithivier of confit potato, Lyonnaise onion, Comté & black truffle - The Bell at Charlbury
With its origins dating back to the Orléans region of France in the 17th century, this buttery puff pastry pie has stood the test of time.
Ingredients
- 800g Onions, peeled and thinly sliced
- 3tbsp Rapeseed oil
- 2kg Maris piper potatoes, peeled, thinly sliced lengthways
- Small bunch thyme, leaves picked
- 100g Melted butter
- 2 Cloves garlic, crushed
- 1 Egg, beaten
- 500g Puff pastry rolled out to 5mm thickness
- 300g Comté finely grated
- 200g Spinach leaves, washed
- 15g Fresh black Truffle
- 500g Salsify
- 2 Cloves garlic
- 3 Sprigs Thyme
- 50g Butter unsalted
- 20ml Vegetable oil
- 1 Lemon juice
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