Entree: France – Dauphine – Tourte de la Vallée de la Drôme (Rustic savory country pie from the Drôme valley filled with potatoes, leeks, cured pork, cheese, and a creamy egg custard)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 55 min

Additional 30 min

Total 1 hr 55 min

Ingredients

- For the pastry:
- 2 1/2 cups (320 g) all-purpose flour
- 1 tsp (6 g) fine salt
- 10 tbsp (140 g) cold unsalted butter, cubed
- 4–6 tbsp (60–90 ml) ice water

- For the filling:
- 2 lb (900 g) waxy potatoes, peeled and thinly sliced
- 8 oz (225 g) lardons or diced smoked pancetta
- 1 large leek, white and light green parts only, thinly sliced (approx. 6 oz / 170 g)
- 1 tbsp (15 ml) olive oil
- 1 cup (100 g) grated Comté or Gruyère cheese
- 2 large eggs (approx. 100 g total)
- 1/2 cup (120 ml) heavy cream or crème fraîche
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) grated nutmeg
- 1 tsp (1 g) fresh thyme leaves

- For assembly:
- 1 egg (50 g) beaten for egg wash
- Butter or oil for greasing

Instructions

1. Make pastry: In a bowl combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water, 1 tbsp at a time, until dough holds together. Form into a disk, wrap, and chill 30 minutes.
2. Prepare filling components: Parboil potato slices 5–6 minutes until just tender; drain and cool. Meanwhile, heat olive oil in a skillet over medium heat, add lardons and cook until fat renders and pieces brown; remove with a slotted spoon. In the same pan sauté leeks in the lardons' fat until soft, about 4–5 minutes; season lightly and remove to cool.
3. Mix custard: In a bowl whisk together eggs, cream, salt, pepper, nutmeg, and thyme. Stir in half the grated cheese.
4. Assemble tourte: Preheat oven to 375°F (190°C). Grease a 9–10 in (23–25 cm) deep tart pan or pie dish. Roll out two-thirds of pastry to line the pan, leaving a slight overhang. Layer one-third of potatoes to cover bottom, sprinkle with some sautéed leeks and lardons, and a little cheese. Repeat layers finishing with a potato layer.
5. Add custard and top crust: Pour egg and cream mixture evenly over the layered filling. Roll remaining pastry to cover, trim and seal edges, and crimp. Cut a few vents in the top pastry. Brush with beaten egg.
6. Bake: Place tourte on a baking sheet and bake 45–55 minutes until pastry is golden and filling set (a knife inserted near center should come out clean). If top browns too quickly, cover loosely with foil.
7. Rest and serve: Let rest 10–15 minutes before slicing. Serve warm or at room temperature with a simple green salad or steamed vegetables.