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.<\/p>\n
For the pastry:<\/strong><\/p>\n For the filling:<\/strong><\/p>\n For the egg wash:<\/strong><\/p>\n Make the filling:<\/strong> Make the tart:<\/strong> Add the potatoes<\/strong> to the tart pan in even layers, making sure to scrape in all remaining cr\u00e8me fra\u00eeche<\/strong> with a rubber spatula. Lay the second pastry sheet<\/strong> on top. With a paring knife, trim excess dough and crimp the edges all around to seal. Make a few slits in the dough<\/strong> to allow steam to escape. Line a baking sheet with aluminum foil and set tart<\/strong> on it. Stir egg yolk<\/strong> and cream<\/strong> together and paint the top of the tart<\/strong> generously.<\/p>\n Bake the tart:<\/strong><\/p>\n Bake for 10 minutes at 425\u00b0F, then reduce heat to 350\u00b0F and bake for 1 hour more, until top is golden and potatoes<\/strong> 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<\/strong> to a plate. Serve small slices, hot or at room temperature. May be cooled completely and reheated if desired.<\/p>\n","protected":false},"excerpt":{"rendered":" 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,…<\/p>\n\n
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\nMake the pastry:<\/strong>
\nPut flour<\/strong> and salt<\/strong> in a mixing bowl (or use a food processor or a stand mixer with paddle attachment). Add half the butter<\/strong> and mix well, until mixture resembles coarse meal. Add remaining butter chunks<\/strong> and the water<\/strong> and mix until dough<\/strong> comes together. Remove dough,<\/strong> divide into two equal pieces and dust with flour.<\/strong> 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.)<\/p>\n
\nSlice potatoes<\/strong> as thinly as possible, using a sharp knife, mandolin or food processor. Put potato slices<\/strong> in a large bowl and add cr\u00e8me fra\u00eeche, salt, pepper, nutmeg, garlic<\/strong> and thyme.<\/strong> Mix well with hands, making sure all slices<\/strong> are coated and seasoning<\/strong> is well distributed. Set aside.<\/p>\n
\nHeat oven to 425\u00b0F. On a well-floured<\/strong> surface, roll out each pastry disk<\/strong> to 12\u00bd inches in diameter. Line an 11-inch fluted French tart pan (with removable bottom) with one sheet<\/strong> of pastry,<\/strong> pressing in at the sides and leaving a 1-inch overlap hanging.<\/p>\n