Puff Pastry Savory Pie With Speck and Potatoes

A rich, indulgent Alpine/French-Italian fusion savory pie featuring par-boiled waxy potatoes, crispy speck, and melting cheese, encased in all-butter puff pastry.

Ingredients

• 2 sheets of all-butter puff pastry, thawed (approx. 18oz / 500g total)
• 1 egg (for egg wash)
• 1.5 lbs (700g) waxy potatoes (such as Yukon Gold or Red Bliss), peeled and cut into uniform 1-inch cubes
• 7 oz (200g) speck, cut into 1/4-inch lardons or thin strips (pancetta or thick-cut bacon can be substituted)
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 Tbsp olive oil
• 1/4 cup (60ml) dry white wine (optional, but adds complexity)
• 1/2 cup (120ml) heavy cream
• 1/2 tsp freshly ground black pepper
• 1/4 tsp salt (speck is already salty, so adjust to taste)
• 1/4 tsp freshly grated nutmeg
• 8 oz (225g) Reblochon, Taleggio, or a good melting Fontina cheese, rind removed and sliced/cubed

Instructions

1. Cook the Potatoes: Place the potato cubes in a large pot and cover with cold, salted water. Bring to a boil, then reduce the heat and simmer for 8-10 minutes, or until just fork-tender. They should offer slight resistance when pierced with a knife. Do not overcook, or they will turn to mush when baked. Drain well and set aside.
2. Sauté Aromatics and Meat: While the potatoes are cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5-6 minutes. Add the minced garlic and cook for an additional minute until fragrant.
3. Crisp the Speck: Add the speck lardons to the skillet with the onions. Cook, stirring occasionally, until the speck is crispy and the fat has rendered, about 5-7 minutes.
4. Deglaze (Optional): Pour the dry white wine into the skillet, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until the wine has mostly evaporated.
5. Combine: Remove the skillet from the heat. Add the drained, par-boiled potatoes to the onion and speck mixture. Gently stir to combine, ensuring the flavors are evenly distributed.
6. Add Cream and Spices: Pour the heavy cream over the potato mixture. Add the black pepper, salt (if needed), and nutmeg. Stir gently to coat everything in a creamy, savory glaze. Allow the mixture to cool slightly while you prepare the pastry.
7. Prepare the Pan: Preheat your oven to 400°F (200°C). Line the bottom of the springform pan with a round of parchment paper and lightly grease the sides.
8. Line the Pan with Pastry: Take one sheet of the thawed puff pastry. Gently lay it over the springform pan, pressing it into the bottom and up the sides, leaving any excess hanging over the edge.
9. Layer the Filling: Spoon half of the cooled potato and speck mixture into the pastry-lined pan.
10. Add Cheese Layer: Evenly distribute half of the sliced or cubed Reblochon (or substitute) cheese over the first layer of potatoes.
11. Repeat: Add the remaining potato mixture and top with the rest of the cheese.
12. Create the Lid: Take the second sheet of puff pastry. You can either drape it over the top whole, or, for a more elegant look, cut it into a circle slightly larger than the pan. Place it on top of the filling.
13. Seal the Pie: Fold the excess pastry from the bottom sheet up and over the top lid. Crimp the edges with your fingers or the tines of a fork to create a tight seal. This ensures the creamy filling doesn’t bubble out.
14. Vent and Egg Wash: Cut a few small slits in the center of the top pastry to allow steam to escape. Whisk the egg with 1 teaspoon of water to create an egg wash. Brush the entire surface of the pie (including the crimped edges) generously with the egg wash for a beautiful, golden-brown shine.
15. Bake: Place the springform pan on a baking sheet to catch any potential drips. Bake in the preheated oven for 35-40 minutes, or until the pastry is puffed, deeply golden-brown, and you can see the cheese bubbling through the vents.
16. Cool Slightly: Remove the pie from the oven. Let it rest in the pan for 10-15 minutes. This is crucial. It allows the creamy filling to set slightly, making the pie much easier to slice cleanly.
17. Unmold: Carefully release the latch on the springform pan and remove the outer ring. Using the parchment paper (or a large spatula), slide the pie onto a serving platter or wooden board.
18. Serve: Slice into wedges and serve immediately, perhaps with a side of simple dressed arugula to cut through the richness.

Notes

Don’t Over-Boil: The cardinal sin of potato pie is mushy potatoes. Err on the side of under-cooking them slightly during the pre-boil; they will finish cooking in the oven. Handle Pastry Cold: Puff pastry is easiest to work with when cold. If it becomes too soft or sticky while you’re assembling the pie, pop the whole pan (with pastry) into the refrigerator or freezer for 5-10 minutes to firm up. Cheese Choice: Reblochon is traditional for Tartiflette but can be hard to find. Look for a good “washed-rind” cheese. Taleggio or a high-quality, creamy Fontina are excellent substitutes that melt beautifully and provide that signature funk. Make-Ahead: You can fully assemble the pie (up to the egg wash stage) the day before. Cover it tightly with plastic wrap and store in the refrigerator. When you’re ready to bake, brush with egg wash and add 5-10 minutes to the baking time. No Springform Pan? No problem. You can assemble this in a standard 9-inch deep-dish pie plate or a square baking dish. The process is the same, but you will need to grease the dish well.