1 pack of rolled puff pastry
450g finely chopped onion
2 cloves of garlic
3 table spoons of fresh thyme
750g potatoes, peeled and cut into slices
200ml sour cream
2 table spoons of dijon mustard
Preheat the oven to 220°C. Grease and fold with parchment paper a 20x30cm tin. Put the sheet of puff pastry in the tin.
In a big pan heat up the oil and fry the onion. Fry for about 8-10 minutes until caramelized. Add the garlic and the most of the thyme.
Cook the potatoes in the salted water for about 5 minutes then dry thoroughly.
Start making layers of potatoes and onion straight on the puff pastry sheet. Mix the sour cream with the mustard and the eggs. Pour over the layers and sprinkle with the rest of thyme. Bake for about 20 minutes until the surface is golden.