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1
Preheat oven to 400F.
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2
Peel 4 medium-sized, red skinned potatoes.
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3
Slice into 1 inch pieces and boil until just tender.
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4
Drain and coarsely grate.
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5
Set aside.
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6
Line the bottom of an 8 inch spring form pan with parchment paper.
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7
Brush paper and sides of pan with 1 tablespoons vegetable oil.
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8
Leaving skins on, microwave the shallots and the garlic on high for 1 minute.
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9
They will sizzle and turn soft.
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10
Cool and remove the skins and the roots.
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11
In a large bowl, mix together all Cheese Base ingredients with a rubber spatula.
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12
Set aside.
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13
Mix bottom layer ingredients and pat smoothly out to the sides of the spring form pan.
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14
Put middle layer ingredients, including garlic, into a food processor and blend just until mixture turns green with small bits of herbs intact.
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15
Spread smoothly over previous layer.
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16
Chill pan while preparing top layer.
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17
For top layer, coarsely chop the cooked shallots and mix well with the rest of the top layer ingredients.
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18
Spread mixture over previous layer and out to the side of the pan, but leave the top of the pie with a rough texture.
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19
Bake 50 to 60 minutes, until top is golden and centre does not jiggle when the pan is gently shaking.
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20
Remove pie from oven and allow to cook on rack for 15 minutes before unmoulding.
