Sunday, January 8, 2012

Rustic Potato-Fontina Tart

For one of two entrees for Ulla's 'Nuts For You' brunch, I picked a balsamic-glazed potato tart. The flaky crust is made with olive oil, two different kinds of flour, and studded with raw pecan pieces.

2 C white whole wheat flour
1/2 C barley flour
2 T chopped fresh thyme
3/4 t salt
3/4 t freshly ground pepper
1/2 C olive oil
8 T ice-cold water
1 C shredded fontina cheese
1 t chopped fresh thyme
raw pecan pieces

Preheat oven to 425°F.

In a large bowl combine  white whole wheat flour, barley flour, thyme, salt and pepper. Make a well in the center and add 1/2 cup oil and water. Gradually stir the wet ingredients into the dry ingredients to form a soft dough. Knead in the bowl just until the dough comes together. Pat it into a ball, wrap in plastic and refrigerate for at least 15 minutes or up to 3 days.

Line a work surface with parchment paper or a nonstick baking mat, lightly dust with flour and dust the top of the dough with flour. Roll the dough into a rustic 15-inch circle, adding more flour, if necessary, to prevent sticking. Transfer the crust to a baking sheet with the parchment or baking mat in place.

Leaving a 2-inch border, sprinkle cheese evenly over the crust. Make overlapping rings of the  potato slices over the cheese, leaving the 2-inch border. Pick up the edges of the crust using a spatula and fold over the filling, making pleats in the dough as necessary (it’s okay if the dough cracks a little as you fold it); the filling will not be completely covered. Press pecan pieces into the crust. Drizzle the vegetables with oil and sprinkle with remaining herbs.

Bake the tart until lightly browned on the edges, about 50 minutes. Cool for 10 minutes before slicing.

One thing I didn't do in this case, but will to in the future: add a dollop of creme fraiche to each slice.

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