Free Standing Potato Tart Recipe

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Free Standing potato tart

Lucille Hoerle

By
@hoerlel

I received this recipe from a friend that lives in Canada. She is a wonderful cook so I knew this would be something special and it definitely was!

My guests are so impressed with the taste and how beautiful and different this tart is. I use premade pie crust when I am in a hurry and it is just as good.


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Comments:

Serves:

6

Prep:

30 Min

Cook:

45 Min

Ingredients

CRUST

1 3/4 c
flour
1 pinch
cayenne
1 tsp
salt
1 tsp
vinegar
3/4 c
shortening
1/4 c
cold water

FILLING

3
yukon gold potatoes, peeled and boiled until done.
2 slice
onions
2 clove
garlic, minced
6
6 plum tomatoes
1
red pepper
1 c
asiago cheese
2
eggs, beaten
2 Tbsp
olive oil
1 tsp
dried rosemary
s/p to taste

Directions Step-By-Step

1
Fry onions and 2 cloves of minced garlic in 2 Tbsp. of olive oil until soft and wilted. Add salt and pepper to taste with 1 tsp. of rosemary.

Slice 6 plum tomatoes into thick slices and broil until softened and edges are blackened.

Add one red pepper to broiler to remove the skin.

Add two beaten eggs (reserving 1 tbsp. for glaze) to the cooked potatoes (that have been sliced) and onion mixture with one cup of asiago cheese. Add chopped red peppers.

Roll out the dough on waxed paper to a thin circle. Add potato mixture into the center, then layer the tomatoes over the top. Bring sides of the pastry up over the sides of the tart pleating to fit. Brush remaining egg over the entire top of the top including the tomato section.

Bake in a preheated 400 oven for 40-45 mins. Let stand for 10 mins. before slicing.

About this Recipe

Course/Dish: Potatoes
Dietary Needs: Vegetarian