Creamy Potato Tort

This is a simple potato tort that I haven't yet made but will make soon. My mouth watered just looking at it. The measurements weren't giving so I'll try to guess them (heaven forbid!).

Ingredients (approx. measurements):

• 5 medium potatoes (waxy potatoes are best for retaining their shape)
  
• 1/2 container of sour cream
• 1 c. plain yogurt OR 1 brick of softened cream cheese (I always use light products)
  
• 2 tbsp minced garlic
  
• 2 tbsp parsley
• Salt (I use No Salt) and pepper to taste
  
• 2 large sheets of puffed pastry
  
• 1 egg
  

Preparation:

• Boil potatoes until tender throughout and let cool (if they've been chilled in the fridge, they'll be easier to dice). Slice them into finger widths and put aside.
  
• In a large mixing bowl, combine the sour cream, yogurt or cream cheese, garlic, parsley, salt and pepper
  
• Lay one of the puff pastry sheets flat. Cover with one layer of potato leaving about 2" (about 4 cm) free at the sides.
  
• Add a generous layer of the prepared cream filling.
• Add another layer of potatoes making the second layer a little smaller than the bottom layer (like making a pyramid) then add another layer of cream filling.
• Add the third layer of potatoes again making the layer smaller than the last and add the final layer of cream filling.
• Place the second sheet of puff pastry over the layers.
• Trim the bottom layer to meet the second layer leaving an inch around the sides. Trim the corners of the pastry leaving 1" there as well.
• Fold the sides of the pastry up to seal everything in.
• In a small bowl, mix the egg. Brush on the folded sides to help seal everything in and brush onto the top to give it a golden crust when cooked.
• Bake until cooked (use recommended puffed pastry directions).
• When cooked, remove from oven and serve hot.