Sometimes the spontanious ideas for recipes are the best. It's the same with this pie. The mille-feuille dough was bought without any specific aim: just in case of. Maybe as a base for a nice pie with fresh fruit or to be filled with fresh salmon, dille and creme fraiche.
A left over of Opperdoezen (a very special kind and protected dutch potato) and a recipe of a gourmet magazine made me decide something else; a pesto potato pie.
mille-feuille dough, one sheet ready-rolled
goat cheese, crumbled, 100 gr.
peppadews, just a few
pesto verde, two tablespoons
cooked and thinly slices potatoes, 400 gr.
1 egg, beaten
Heat the oven to 180 dgr. C. (356 dgr. F.).
Take the dough and fold the edges to make a border. Spread a thin layer of pesto over the base (not the edges).
Cover it with the slices potato and peppadews.
Spread the crumbled goatcheese over it and season with italian herbs.
Glaze the borders and the potatoes carefully with the egg.
Bake 25- 30 minutes in the oven until golden and crisp. Sprinkle a few basil leaves over it and serve the pie with a nice green salad.
(from Olive; august 2008)