Inverted potato pie with sundried tomatoes, olives, thyme and puff pastry.
Preheat the oven to 180 ° C.
Boil the potatoes in the peel for 15 minutes in water with salt. Drain, allow to cool slightly and halve.
Line the bottom of the quiche mold with baking paper.
Ris the leaves of the thyme, spread over the baking paper and sprinkle with sugar and salt to taste.
Place the potatoes with the flat side down. Divide the tomatoes and olives in between.
Cover with the puff pastry. Make sure the slices are over each other and insert the edges properly. Bake the cake in the middle of the oven for about 45 minutes.
Allow to cool for 5 minutes and turn on a large plate. Bon appétit! .
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