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Savory Potato Tart

Savory Potato Tart

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Yield: 8 to 10 Servings

David Tanis / NY Times

We all love a rich, creamy French potato gratin, but for a special occasion, or just for fun, make this version, which is encased in buttery flaky pastry so the gratin becomes a savory tart. Serve a small slice alongside roasted meats, or a larger portion for a vegetarian lunch, accompanied by a green salad. If you want to make it a few hours ahead, or even a day before, it reheats beautifully.

For the pastry:

  • 2cups AP flour, plus more for dusting
  • ½tsp salt
  • ½lb (2 sticks) cold unsalted butter cut in ½-inch chunks
  • ½cup ice water

For the filling:

    • 2lb medium yellow-fleshed potatoes, such as Yukon Gold, peeled
    • 1¼cups crème fraîche
    • 1TBS kosher salt
    • ½tsp black pepper
    • Pinch of grated nutmeg
    • 2garlic cloves, minced
    • 2tsp chopped fresh thyme

For the egg wash:

      • 1egg yolk
      • 1TBS 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.

Make the tart:
Heat oven to 425°F. On a well-floured surface, roll out each pastry disk to 12½ 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 the tart:

Bake for 10 minutes at 425°F, then reduce heat to 350°F 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.

Cranberry Pear Tart

Cranberry Pear Tart

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Yield: 10 – 12 servings

Bon Appetite Dec 1995 / Epicurious

December 1995: A good year for recipes. This appeared in the same issue of Bon Appetite as the Puff Pastry Pinwheel Cookies. Pear and Cranberry go very well together. The chopped Cranberries are mixed in a delicious custard.  Baked on this tart crust they make a delicious holiday season dessert.

Crust:

  • 1cup plus 2 TBS all-purpose flour
  • ½cup (1 stick) plus 1 TBS chilled unsalted butter, diced
  • 6TBS powdered sugar
  • ¼tsp salt
  • 2-3TBS ice water

Filling:

  • 6TBS ( stick) unsalted butter
  • 3large Bosc pears (about 1¼ to 1½ lb), peeled, quartered lengthwise, cored
  • 8TBS sugar
  • 2large eggs
  • 2TBS all-purpose flour
  • ¾cup fresh cranberries (about 3 oz)
  • 3TBS pear brandy, apple brandy (Calvados), brandy
  • additional cranberries
  • sweetened whipped cream

Special Equipment:

  • 11-inch removable bottom tart pan


To make crust:

Preheat oven to 375°F. Combine all crust ingredients in processor. Using on/off turns, blend until moist clumps form. Gather dough into ball. Press dough evenly over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Freeze until firm, about 15 minutes.

Dock (pierce) crust all over with fork to prevent bubbles.

Bake crust until golden brown, piercing with toothpick if crust bubbles, about 25 minutes. Transfer to rack and cool. Maintain oven temperature.

To make filling:

Melt 2 TBS butter in heavy large skillet over medium heat. Add pears. Sprinkle 2 TBS sugar over pears. Sauté until pears begin to brown and soften slightly, turning occasionally, about 12 minutes. Cool pears. Place pears, rounded sides up, on work surface (do not clean skillet). Cut pears into thin crosswise slices; press gently to fan slices of each quarter.  Fan backwards towards the wide end.  Using a knife blade, transfer pear quarters to crust, pointed ends toward center.

Melt remaining 4 TBS butter in same skillet over lowheat, whisking to incorporate pear juices left in skillet. Whisk 4 TBS sugar, eggs and flour in large bowl to blend. Gradually whisk in butter mixture from skillet. Combine ¾ cup cranberries and remaining 2 TBS sugar in processor and coarsely chop cranberries. Stir cranberry mixture and pear brandy into egg mixture .

Spoon cranberry custard mixture between pears and into center of crust.

Bake:

Bake tart until filling is set and top begins to brown, about 50 minutes. Cool tart on rack. (Can be made 8 hours ahead. Let stand at room temperature.)

Using small sharp knife, cut crust away from pan sides if necessary. Gently push up pan bottom to release tart. Place tart on platter. Garnish with additional cranberries. Cut tart into wedges and serve with whipped cream.