Today we're going savory. And instead of a cake, we're going with a tart. A savory tart, filled with potatoes. I didn't say anything about this being a low cal dish. I just said it wasn't a cake.
Oh, I know. Your jaw has dropped. A tart filled with potatoes? And potatoes au gratin to boot.
Yup. You heard me right.
Starch on starch. Oy vey.
Now, before you have a coronary, hear me out. This potato tart is totally worth it. Well, it might not be worth a coronary, but anything short of that, it's worth it.
First of all, it's delicious, although we already kind of knew that. Second, it's beautiful. This tart makes a stunning presentation alongside roasted meats, on a buffet table, or as a light lunch with a little salad.
Most of all, this tart falls into the why didn't I think of this category. A potato tart. Genius.
And yummy, to boot.
Recipe: Savory Potato Tart
David Tanis, New York Times
For the pastry:
2 cups/250 grams all-purpose flour, plus more for dusting
½ teaspoon salt
½ pound (2 sticks) cold unsalted butter cut in 1/2-inch chunks
½ cup ice water
For the filling:
2 pounds medium yellow-fleshed potatoes, such as Yukon Gold, peeled
1 ¼ cups crème fraîche
1 tablespoon kosher salt
½ teaspoon black pepper
Pinch of grated nutmeg
2 garlic cloves, minced
2 teaspoons chopped fresh thyme
For the egg wash:
1 egg yolk
1 tablespoon cream or crème fraîche
Make the pastry:
Put flour and salt in a mixing bowl (or use a food processor or a stand mixer with paddle attachment). Add half the butter and mix well, until mixture resembles coarse meal. Add remaining butter chunks and the water and mix until dough comes together. Remove dough, divide into two equal pieces and dust with flour. Quickly form each piece into a ball, then press down to make two 1-inch-thick disks. Wrap and refrigerate for at least an hour. (May be made a day in advance or frozen for up to 2 weeks.)
Make the filling:
Slice potatoes as thinly as possible, using a sharp knife, mandolin or food processor. Put potato slices in a large bowl and add crème fraîche, salt, pepper, nutmeg, garlic and thyme. Mix well with hands, making sure all slices are coated and seasoning is well distributed. Set aside.
Heat oven to 425 degrees. On a well-floured surface, roll out each pastry disk to 12 1/2 inches in diameter. Line an 11-inch fluted French tart pan (with removable bottom) with one sheet of pastry, pressing in at the sides and leaving a 1-inch overlap hanging.
Add the potatoes to the tart pan in even layers, making sure to scrape in all remaining crème fraîche with a rubber spatula. Lay the second pastry sheet on top. With a paring knife, trim excess dough and crimp the edges all around to seal. Make a few slits in the dough to allow steam to escape. Line a baking sheet with aluminum foil and set tart on it. Stir egg yolk and cream together and paint the top of the tart generously.
Bake for 10 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 1 hour more, until top is golden and potatoes are tender when probed with a paring knife. Cool slightly, then set tart pan over a small, sturdy bowl, so that the bottom of the tart pan is elevated and the fluted ring comes off. Carefully transfer tart to a plate. Serve small slices, hot or at room temperature. May be cooled completely and reheated if desired.