free standing potato tart
(1 RATING)
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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prep time
30 Min
cook time
45 Min
method
---
yield
6 serving(s)
Ingredients
- CRUST
- 1 3/4 cups flour
- 1 pinch cayenne
- 1 teaspoon salt
- 1 teaspoon vinegar
- 3/4 cup shortening
- 1/4 cup cold water
- FILLING
- 3 - yukon gold potatoes, peeled and boiled until done.
- 2 slices onions
- 2 cloves garlic, minced
- 6 - 6 plum tomatoes
- 1 - red pepper
- 1 cup asiago cheese
- 2 - eggs, beaten
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- - s/p to taste
How To Make free standing potato tart
-
Step 1Fry 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.
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Category:
Potatoes
Diet:
Vegetarian
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