4 large Idaho potatoes
1/8 cup grapeseed oil
1 small onion, sliced
1 garlic clove, chopped
11/2 cups heavy cream
Fine sea salt and freshly ground black pepper
2 tablespoons finely chopped fresh tarragon leaves
2 sheets puff pastry dough (often sold in 17 or 18-ounce packages containing 2 (9 or 10-inch) square sheets puff pastry)
All-purpose flour, for dusting work surface, about 1/4 cup
1 egg yolk, beaten with 1 tablespoon water, for egg wash
2 cloves garlic, finely chopped
2 tablespoons clarified butter
1 pound haricots verts, trimmed
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