Golden Potato Tart

Copyright 2011 LtDan'sKitchen blogs

I chanced upon this recipe while looking for something to go with a salad as a starter for a dinner party. Taken from an old issue of Wine and Food that featured Italian wines, it was indeed a fortuituos discovery. The tart requires puff pastry and I have made my own puff pastry before but I just wanted to skip this extra work so I bought the Pepperidge Farm brand puff pastry sheet. To my surprise, this brand of puff pastry is actually non-dairy and is made with vegetable-based oils. You get two pastry sheets per box so I had to play around with the recipe to make sure everything else worked out. 

Fleur de Sel
Copyright 2011 LtDan'sKitchen blogs

A few other minor changes included adding herbes de provence in the middle of the baking process. A good addition is also fleur de sel as opposed to regular or even Kosher salt. It just gives this tart a very rustic touch which evokes images of the South of France or even remote Italian villas. I also made use of every inch of the pastry. It was originally a round tart but I adapted the square shape instead. 

*Golden Potato Tart - Adapted

1 package Pepperidge Farm puff pastry sheets, thawed
8 oz potato

Copyright 2011 LtDan'sKitchen blogs

Herbes de Provence
2 tbsp milk
olive oil
1 egg, beaten
Fleur de Sel

1. Preheat oven to 400°F. 
    Line a baking sheet 
    with parchment paper 
    and lay out the pastry 
    sheets flat over it. 
    Keep cool in the fridge.


2. Peel the potatoes and slice into thin discs. Lay them on the pastry sheet 
    leaving at least an inch of border. 

3. Drizzle the olive oil over the potato discs and spread with a pastry brush.

4. Make the egg wash by mixing the egg and the milk. Fold the edges of the 
   pastry inwards and brush with the egg wash. 

5. Bake for 45 minutes. Drizzle with a pinch of Herbes de Provence and bake 
    for 15 minutes more. Take tart out of the oven and sprinkle with the salt. 

6. Let cool for 5 minutes and serve warm. 

* Food and Wine, September 2000, page 121