Here’s an elegant way to serve potatoes and tomatoes in a tart with with a crust that adds the flavor overtones of Parmesan and chili. “Tart” is, for me, a special word. It always seems to denote something special, something personal, something with a twist that will make me smile. This tart is exactly that lovely treat. There is a dash of richness from the creme fraiche, overtones from sea salt, and a chile hit.
This tart consists of a tomato base topped with potato slices. You can artfully arrange those slices in different patterns and perhaps top with some additional chili flakes or herbs.
This tart takes a bit of effort, but you’ll truly appreciate the results. It can be a side dish, but has the substance of a main course. Try this on a Sunday afternoon. Let the ballgames play out on television while you focus on something sure to be a success. [This blog was written by a New York Giants fan after three consecutive losses. I need, and deserve, serious comfort food.]
Chile Potato Tart
Yield: Makes 6 servings
- 1 ½ pounds ripe red plum tomatoes halved lengthwise and seeded [or cherry tomatoes]
- 3 tablespoons extra-virgin olive oil
- 4 whole garlic cloves, unpeeled
- 1 large red chile
- 1 ½ teaspoons sea salt flakes
- 1 tablespoons sugar
- 1 pound waxy potatoes boiled in their skins for 15 minutes then peeled and thinly sliced
- 1 ¼ cups crème fraiche lightly whipped and seasoned with salt and pepper
- Salt and freshly ground black pepper
- 1 ⅓ cups all-purposes flour
- Pinch of salt
- 7 tablespoons unsalted butter, diced,
- ¼ cup finely grated Parmesan cheese
- 1 red chile, seeded and very finely chopped (optional)
Preheat oven to 350° F.
To roast the tomatoes, lightly brush a baking tray with some of the olive oil and arrange the tomatoes cut side up. Add the garlic and whole chile and sprinkle with the remaining olive oil. Sprinkle the salt and sugar evenly over the tomatoes and bake in the preheated oven.
Remove the garlic after 10-15 minutes when soft, and squeeze the flesh into a bowl. Remove the chile after 15-20 minutes when the skin is blistered and slightly charred. Leave the tomatoes for 45-50 minutes until very soft and slightly charred. Cool the chile a little, then peel, seed, chop finely, and add to the garlic. Scoop the tomato flesh into the bowl, discarding skins [with cherry tomatoes, simply mash the skins]. Mash the flesh. Season to taste.
Sift the flour and salt into a bowl. Rub the butter until the mixture resembles fine crumbs. Stir in the Parmesan and chile, if using. Add enough cold water to make firm dough.
Roll out on a lightly floured surface and use to line a greased, 10-inch fluted art pan. Lightly prick the base with a fork. Chill for 30 minutes, then line with foil and baking beans. Heat a baking tray on the middle shelf of a preheated oven at. 400°. Put the tart shell on the tray, bake for 10-15 minutes, then remove from the oven and remove the foil and beans. Increase the oven heat to 450°.
Spread the tomato mixture evenly over the tart base, then over with concentric circles of potato slices. Pour the crème fraiche over the potato. Bake for 8 to 10 minutes until the top is golden.
Potatoes: From Mash To Fries by Annie Nichols
When you call something “rustic” it’s often done with connotations. Well, it’s not Madison Avenue but, … It’s delightful, despite …
Rarely does “rustic” come across as a 110% compliment.
But there are times when it should. Flo Braker, a true national treasure of baking, has created this tart that can only be described as rustic. The thick crust must be roughly draped over the tart contents. Oh, those contents. Onion and onions and crème fraiche and goat cheese. You bite through a very thick curst, itself distinctive because of corn meal and buttermilk, and then enter the treasure of all those internal flavors.
This tart is fine cold, but really, truly, you want to sample it hot out of the oven. Gooey, flowing, a fireworks of textures and flavors.
This can be a perfect appetizer, a side dish, or — combined with an equally rustic salad — a complete meal.
With its suggested mixture of onion types, you are clearly free to mix and match to your pleasure. Each new combination will generate a distinctive, but surely delicious flavor.
Three Onion and Leek Tart with Goat Cheese and Crème Fraiche
Yield: enough for 6 persons as a side dish
For the Crust:
- 3 tablespoons buttermilk
- ⅓ cup ice water
- 1 cup flour
- ¼ cup corn meal
- 1 teaspoons sugar
- Pinch of salt
- 7 tablespoons cold unsalted butter, chunked
For the Onion Topping:
- 1 leek, white and light green parts sliced thin and rinsed thoroughly
- 2 large cloves garlic, minced
- 1 large Vidalia onion, sliced thin
- 1 large red onion, sliced thin
- 1 large shallot, sliced
- ⅓ cup extra virgin olive oil
For the Cream:
- ¼ cup crème fraiche
- ¼ cup goat cheese
- 1 teaspoon fresh thyme
- Salt and freshly ground black pepper
To Make the Crust:
Mix the buttermilk with the ice water in a small measuring cup and keep cold. In a medium bowl, whisk the flour and cornmeal, then “pinch in” the butter with your fingers until the mixture resembles a coarse meal of uneven sized crumbs. Using a tablespoon, sprinkle a bit of the buttermilk-water mixture over the meal a bit at a time and mix lightly with a fork until it begins to hold together. Only add as much liquid as needed to form a soft but not sticky dough.
Gather the dough into a ball and flatten it, wrap well in plastic and refrigerate for at least 2 hours. If you’d like to make two or more smaller tarts, divide the dough accordingly, flatten and refrigerate.
To Make the Cream:
Combine the crème fraiche, goat cheese, thyme and seasoning in a small bowl and stir until well blended. Leave at room temperature until ready to use.
To Make the Filling:
Heat the olive oil in a large skillet over medium low heat. Add all the vegetables at once, stirring to coat with the oil. Cook slowly, and stirring occasionally until the vegetables are soft and very fragrant, but not browned, about 15 minutes.
Season to taste with salt and pepper. Remove from heat.
To Assemble and Bake the Tart:
Remove the dough from the fridge and between two sheets of plastic, roll into one or more disks about 1/8″ in thickness. Place on a parchment lined baking pan and spread a light layer of the crème over the surface, leaving at least a 1-inch boarder.
Mound the softened onion filling over the crème, and then fold the edge of the dough up over the filling pleating it as needed.
Lightly salt and pepper and place in a preheated 400°F oven for about 15-20 minutes or until golden brown. Allow to cool briefly on the baking sheet and either serve immediately, or cool completely at room temperature on a baking rack.
Source: Flo Braker