Chef DJ Olsen of Lou Wine Bar shares his recipe for a potato tar with rosemary and gruyere, this week on the Market Report. He is using the La Ratte potatoes from Weiser Family Farms. Keep reading for the recipe…
Potato, Rosemary, Gruyère Tart
Yield: 10 dinner-sized portions
Keeps: 5 days, well-wrapped in plastic, refrigerated
1/2 recipe pâte brisée (recipe follows)
1-1/2 lbs potatoes (roughly 6, medium-sized Russian Banana, French Fingerling)
1 small red onion, julienned (into small slivers)
1 large sprig fresh rosemary, (8-10” in length)
2 cups crème fraîche
1 egg
Good pinch kosher salt
1 lb gruyère
All-Purpose flour for dusting work surface
For the Tart Shell (preheat oven: 350°):
Dust a clean work surface with AP flour. Roll one portion pâte brisée into an 1/8” thick rectangle, just larger than a 1/2 sheet tray. Gather up the dough by rolling it onto a rolling pin. Spray bottom and inside edges of the sheet tray with vegetable spray. Cover the bottom of the sheet tray with parchment paper. Unroll dough back unto sheet tray so that the dough generously overlaps all sides and edges. Press dough into corners, sides and ends of sheet tray. Cut off any excess dough that still overlaps the sheet tray (excess dough can be re-rolled, or frozen for other purposes). Fold dough edge over itself by 1/2” at sides and ends of sheet tray, so a double layer of dough is formed around the perimeter of the tart. Use a fork to press and compact the edge so that it is both decorative and even. Use fork tines to pierce the dough surface every 1/2” or so, until the entire surface is covered with fork piercings–this assure the dough will bake evenly, and not rise too much in any single area. Chill, or freeze, minimum 15min. (if frozen and well-wrapped in plastic, dough will keep up to one month). Otherwise, bake @ 350° in convection oven (8-10min, 20min. in a still oven) until golden, tart surface is bubbly looking. Cool to room temp before filling.
For the Filling:
Steam potatoes until a knife easily pierces the flesh with no resistance. Cool to room temperature. As potatoes are cooling, julienne the red onion into thin shards; strip rosemary leaves from the stem and finely chop; thoroughly blend together crème fraîche, egg and salt; grate the gruyère.; slice the potatoes on the bias, into 1/4” slices.
To Construct and Bake the Tart:
Evenly distribute red onion julienne over tart surface. Lay five or six parallel rows of potato slices over the tart surface. Drizzle potatoes, onions, tart surface with crème fraîche/egg mixture. Sprinkle rosemary over everything. Top with grated gruyère. Bake at 350° until gruyère has melted, is bubbly and golden. Cool slightly before cutting into 10 equal-sized portions. Once portioned, the tart can be either served immediately or, cooled to room temperature, wrapped in plastic, stored for up to five days. Refresh refrigerated slices in a 450° oven, 10 minutes before serving. Always serve tart slices with a nice crisp salad of mixed greens, dressed with a tart vinaigrette.
Pâte Brisée (American Pie Dough)
Yield: 2-1/2 lbs., enough for (2) half sheet trays
Keeps: up to 3 days, refrigerated and well-wrapped in plastic, or up to 4 months, frozen
4 cups All-Purpose flour
13 oz highest quality, European-style butter
Good pinch kosher salt
10 Tablespoons ice cold water
To Make the Dough:
In a food processor fitted with a cutting blade, pulse flour, salt, butter, until butter is cut into tiny pieces and the mixture looks grainy (30-45 sec.). Transfer the mixture to a standmixer fitted with a paddle attachment. With the standmixer running at med-lo speed, slowly drizzle water into the flour/butter mixture. Paddle the mixture until it begins to coalesce and cling to the paddle (30-45sec). Remove the dough from the mixer, form into a round ball and divide into 2 parts of equal weight. Lay each dough portion onto plastic wrap, press each into a 2” thick square, wrap tightly and refrigerate 1hr. minimum, or up to 3 days, before using.