Potato Tart with Rosemary
Butter for the pan
2 cups flour
Pinch of salt
12 tbs. butter (1 ½ sticks) cut small
Pinch of sugar
3 tbs. sour cream
1 egg, lightly beaten
Flour for sprinkling
• Use a 9 x 13 inch baking dish or a 12 inch pizza pan.
• Butter the pan.
• Using a food processor, combine the flour and salt.
• Pulse once or twice to sift them.
• Distribute the butter on top and pulse the mixture until it resembles sand.
• There will be some large clumps.
• Sprinkle the sugar on top of the flour mixture.
• Pulse twice to mix it in.
• In a small bowl mix the sour cream and egg.
• Sprinkle it on the flour mixture and pulse it just until the dough forms large clumps.
• It should not come together to form a ball.
• Transfer the dough to a lightly floured surface.
• Knead it lightly to form into a dough, then flatten it and shape it into a round or rectangle, depending on the shape of your pan.
• Wrap it in foil and refrigerate for 25 minutes.
• Roll the pastry on a lightly floured surface until it is two inches larger than the pan.
• Life the dough up onto the rolling pin and ease it into the pan.
• Tuck the pastry in around the edges to make it neat.
• Refrigerate the dough.
The filling:
2 large russet potatoes, peeled and thinly sliced
Olive oil for sprinkling
1 tbs. chopped rosemary
Salt and pepper to taste
Preheat the oven to 375 degrees F.
• Overlap the potatoes on the pastry and sprinkle them with the oil, salt and pepper and rosemary.
• Bake for 35 minutes.
• Allow it to cool slightly and then cut it into two inch squares and serve.
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