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1
Peel the potatoes and slice them into 1/8-inch rounds, preferably on a mandoline.
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2
Heat grapeseed oil in a large saute pan and cook onion it begins to turn translucent, and stir in garlic.
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3
Then add sliced potatoes and stir to coat with oil and onion mixture, and allow to cook for a few minutes.
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4
Reduce heat and stir in heavy cream.
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5
Cover and let cook slowly over low heat until potatoes are tender.
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6
Season generously with salt and pepper and stir in fresh chopped tarragon.
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7
Remove from heat and set aside to rest and cool.
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8
Preheat oven to 375 degrees F. Dust work surface with flour and roll out 2 sheets of puff pastry and cut to the diameter of a metallic pie plate.
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9
Shape 1 sheet of the pastry to the dish and add the potatoes.
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10
Fill the pastry with the cooled potato mixture.
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11
Place the other sheet of puff pastry on top of the pie dish, and seal and flute edges.
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12
Brush the top with egg wash.
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13
Put the dish on a baking sheet on the oven's center rack and bake until crust is golden brown, about 25 minutes.
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14
Allow pie to set up for about 10 minutes before slicing.
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15
While the pie is setting up, steam the haricots verts.
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16
Heat the clarified butter in a skillet and saute the garlic.
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17
Briefly saute the haricots verts with the garlic, season with salt and pepper and remove from heat.
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18
Cut pie into wedges or squares, transfer to serving plate, and arrange some haricots verts in a small bouquet at the pointed end of the wedge or square.
