Open-Faced Potato Tart

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Open-Faced Potato Tart

 

flour

1/4 tsp salt

1 pinch cayenne pepper or to taste, i use 1/2 tsp.

1/3 cup cold butter

1/3 cup cold shortening

1 tsp white vinegar

1/4 cup cold water

 

Filling:

6 plum tomatoes

1 tsp salt

1/2 tsp pepper

1 tbsp olive oil

3 Yukon Gold potatoes, peeled

2 onions, sliced

2 cloves garlic, minced

1/2 tsp dried rosemary, crumbled or 1/2 tsp crushed aniseed

1 1/2 cup asiago cheese

2 eggs, beaten or substitute

1 tbsp grated parmesan cheese

 

Preheat oven to 400 degrees.

In bowl, stir together flour, salt and cayenne. Using pastry blender or

2 knives, cut in butter and shortening until mixture is in fine crumbs

with a few larger pieces.

Stirring with fork, pour in vinegar and enough of the water to make

dough hold together. Press into disc; wrap in plastic wrap and

refrigerate for 30 minutes.

Prepare the filling. (see filling recipe)

On lightly floured surface, roll out pastry into 16-inch circle; place

on pizza pan. Spread potato mixture over pastry, leaving 2-inch border

uncovered. Arrange tomatoes over filling; sprinkle with Parmesan. Fold

border over top, pleating to fit. Brush pastry with remaining egg.

Bake in bottom third of oven for 40 to 45 minutes or until pastry is

golden. Let stand on rack for 10 minutes before cutting.

Filling:

Meanwhile, cut each tomato lengthwise into 1/2-inch (1 cm) thick slices;

place on foil-lined baking sheet. Sprinkle with pinch each of the salt

and pepper; broil for 5 minutes per side or until slightly shrivelled

and edges are blackened. Set aside.

In large saucepan of boiling salted water, cover and cook potatoes for

20 minutes or just until tender. Drain and let cool. Slice thinly

crosswise and set aside.

Meanwhile, in skillet, heat oil over medium-high heat; cook onions,

garlic, rosemary and remaining salt and pepper, stirring occasionally,

for 5 minutes. Reduce heat to medium.

Cook for 5 minutes longer until onions are golden. Transfer to large

bowl. Add potatoes, Asiago cheese and all but 1 tablespoon of the eggs;

toss gently to combine.

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Char Haz

charrem

 

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