Ingredients
Serves 6
Ardèche Potato Cake
800g large baking potatoes
4 eggs, beaten lightly
3 onions
1 bunch of chives
Salt and pepper
Olive oil
Walnut tart
For the pastry:
150g butter
200g plain flour
100g sugar
100g ground almonds
1 egg
For the filling:
150 g sugar
50g lightly salted butter
100ml pouring cream
200g walnuts
Method
Ardèche Potato Cake
Peel the potatoes, then grate then on the fine side of the grater (the potatoes will become a mush). Mix with the eggs. Peel and slice the onions, snip the chives into short lengths, combine with the rest of the mixture and season. Pour a layer of olive oil into a non-stick frying pan. Heat, then pour the potato mixture into the pan and cook over a gentle heat for 7-8 minutes. Carefully turn the potato cake over*, cook for a further 7-8 minutes. Serve with a frisée salad.
*How do you turn it over? It’s ideal to have two pans and to turn the potato cake over into a clean pan. Otherwise, just use spatulas to flip it over.
Walnut tart
For the pastry, preheat the oven to 180°C. Dice the butter and let it soften at room temperature. Combine the flour, sugar and ground almonds, ass the butter, work the pastry together with the palm of your hand, add the egg and repeat the process. Wrap the pastry in plastic wrap, chill for 1 hour*. Roll the pasty into a thin circle on a piece of baking paper, bake for about 20 minutes - it should be a good golden brown.
To make the filling, put the sugar in a heavy based saucepan with 1 tablespoon water, cook until the caramel is golden brown and translucent (the sugar will start off by crystallising, then little by little it will brown and finally become translucent). At that point add the butter and cream, cook for a further 2 minutes so that the mixture becomes smooth. Add the walnuts. Pour the mixture into the tart base. Allow to cool, then serve.