Ingredient:
– 1 kg of soil
– 1 onion
– 1 camembert not too done
– A sprig of fresh thyme (optional)
– 1 puff pastry (store-bought for me)
– 75 g of butter
– 100 ml of cream
– Salt pepper

Preparation:

Rinse the soil p. Put them in a saucepan of cold water, bring to the boil, cook for 10 minutes. Cool, drain and cut into thick strips lengthwise.

In a large frying pan, melt 50 g of butter and brown the potatoes for 12 to 15 minutes.
Salt and pepper. Remove them and replace them with the chopped onion. Melt it for 5 minutes over low heat in 10 g
butter.

Preheat the oven to 180 °.

Butter a pie or pastry pan and place in the bottom slices of p de terre in rosettes.
Scatter the onion. Cover with slices of Camembert. Season the cream with salt and pepper and distribute it over
potatoes. Sprinkle with thyme.

Unroll the puff pastry, place it on the whole, tucking the edges between the potatoes
and the walls of the mold. Prick the surface with a fork.

Bake for 30 minutes.

Leave to stand for 5 minutes then turn out onto a dish. Serve immediately with a green salad.