Recipe for Potato and Chestnut Pie

Peel the potatoes. There should be 600 grams remaining. Cut them into thin slices using a food processor or a mandoline.

Mix in a large bowl the cream, chives, salt, pepper, and nutmeg. Add the potatoes and mix by hand to combine everything well.

Preheat the oven to 180 degrees.

Line a 30-centimeter diameter tart pan with the first sheet of puff pastry, leaving the provided parchment paper in place. Spread the crumbled chestnuts on top and then the potatoes.

Sprinkle with pieces of butter.

Cover the pie with the second dough and seal the edges. Brush with the beaten egg. Make small holes with the tip of a knife and create a pattern for decoration.

To finish, bake for 40 minutes. Place aluminum foil over the tart if it browns too quickly. Serve warm with a small dressed salad.