by Judy Kim
Rosemary Potato Tart
Yield: 1 nine-inch tart
A savory tart with layers of thinly sliced potatoes, rosemary, garlicky creamy cheese all inside a pastry shell, topped with cheese. Rich and luxurious but comes together so quickly you'll want to make this for any holiday including this coming Easter. Great as an appetizer, but for a meal try pairing this with a little gem green salad with a tart red wine vinegar dressing. The zing from the vinegar will be a nice compliment to this creamy potato tart. To save time, you can use store bought pie dough, but I've got a vodka pie crust recipe I love. There's a link below for it. If you want to go for broke, finish the tart with a drizzle of truffle oil.
For those of you who don't know me well, I'm a pie girl through and through. So I never know if I want to call recipes like this a pie or a tart. Since it's made in a tart pan, I'm going to go with tart, but between you and me I think this is a pie. It uses pie dough! Either way, it's delicious.
single crust vodka pie crust, or store bought pie crust
5 oz Boursin garlic and fine herb cheese
2 tbsp chopped fresh rosemary, additional for garnish
1/2 cup whole milk
freshly ground black pepper
3 to 4 russet potatoes, cleaned and peeled
1 cup grated fontina cheese
truffle oil for finishing
- Preheat oven to 425 degrees F. Place pie dough into a 9" fluted tartshell. Press dough into the sides, without stretching. Remove excess dough by pushing thumb over edge of tart pan. Using a fork, prick the pie dough all over the base. This will keep it from puffing up during baking. Place in the fridge until ready to add potatoes.
- In a large mixing bowl add Boursin cheese, rosemary, milk, 1 tsp salt and 1/2 tsp pepper. Using a hand mixer blend until smooth. Slice potatoes on the finest setting of a mandoline or slice thinly by hand. Mix potatoes with the cheese mixture.
- Arrange potatoes evenly all over tart shell until filled to the edge of the tart shell. Spread grated cheese evenly all over the top.
- Bake 40 to 45 minutes until golden brown.
Suggestion: garnish with freshly minced rosemary and drizzle of truffle oil.
Recipe is adapted from the recipe I wrote originally for " Insanely Easy Weeknight Dinners" on Delish.com.