This strudel makes a great side dish or appetizer!
1. Preheat oven to 400℉.
2. Cook the potatoes by boiling whole. Cool and peel the potatoes, then grate them coarsely with a grater or ricer. In a medium bowl, mix the potatoes with egg, 2 Tbsp. of Crème Fraiche, parsley, and then season with salt, pepper, and nutmeg.
3. Unroll the refrigerated Puff Pastry Dough on the enclosed parchment paper and place on a baking sheet. Spread the potato filling on the lower, long edge, then roll it into the pastry, placing the roll seam side down on the parchment paper. Seal the sides and brush with egg wash.
4. Bake for approx. 25 minutes or until golden brown.
5. While the strudel is baking, make the dip. Halve the tomatoes, removing the core and seeds and cut the tomato into small cubes. Mix the herbs with the remaining Crème Fraiche, seasoning and gently stirring in the tomatoes. Serve alongside the warm strudel.