POTATO-AND-RADICCHIO TART
This recipe for a satisfying savory tart is adapted from the pastry chef Natasha Pickowicz, who makes endless variations on the dish, building it in up in thoughtful layers. You can play with the format, too, swapping out the ingredients based on what you have on hand. Start with a cold pâte brisée, then go from there: Spread a fine layer of cheese such as ricotta or mascarpone, then season it with lemon zest, salt and pepper. Now move onto a denser layer of cooked vegetables, such as cauliflower, potato, leek or squash, lightly seasoned with olive oil, salt and pepper. Fill the gaps in the vegetables with pieces of cheese. When the tart comes out of the oven, consider a topping of herbs, lightly dressed salad leaves or even a couple of fried eggs.
Provided by Tejal Rao
Categories pies and tarts
Time 3h30m
Yield 1 10-inch tart.
Number Of Ingredients 11
Steps:
- After the dough has rested in the fridge for at least an hour, and up to 12 hours, preheat the oven to 350. Roll dough into a 12-inch circle, dusting with flour underneath and on top, as needed. Use a knife to trim the rough outer edge of the circle, cutting away as little dough as possible. Place the disc on a sheet of parchment paper, on a half-sheet pan. Use a small palette knife or spoon to spread the ricotta across the dough almost all the way to the edge, and scatter the provolone and lemon zest on top. Season lightly with salt and pepper. (If the dough is warm, return it to the fridge while you prepare the potatoes.)
- Use your hands to roughly break apart the potatoes, so they're about halved, with jagged edges. In a large bowl, mix the potato pieces with olive oil, shallots, salt and pepper. Scatter the potato-shallot mixture all over the dough, and set the bowl aside (you'll use it to dress the radicchio). Fold an inch at the edge of the dough inward, pressing it over the potato mixture, working your way around the whole tart. Brush the dough with egg wash, and bake for 45 minutes, or until the edge as well as the bottom are light brown and crisp.
- Grip the parchment paper, and slide the tart onto a cooling rack, then cover it with grated Parmigiano. When the tart is no longer hot to the touch, dress radicchio leaves using the same bowl you used for the potatoes, still slick with olive oil, adding another drizzle if needed and a splash of white-wine vinegar so the leaves are just barely coated and glistening. Arrange the leaves on top of the cooled tart, season lightly with salt and serve.
Nutrition Facts : @context http, Calories 1256, UnsaturatedFat 39 grams, Carbohydrate 86 grams, Fat 78 grams, Fiber 12 grams, Protein 58 grams, SaturatedFat 35 grams, Sodium 1983 milligrams, Sugar 10 grams, TransFat 0 grams
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Muna Omar
[email protected]This tart is a great way to get your daily dose of vegetables. It's packed with nutritious ingredients like potatoes, radicchio, and cheese.
MD. Julhas
[email protected]I love the combination of flavors in this tart. The sweetness of the potatoes and the bitterness of the radicchio are a perfect match.
Soff kiwa
[email protected]This tart is a great way to use up leftover roasted potatoes. It's a quick and easy meal that's perfect for a weeknight dinner.
Chipo Mulemeka
[email protected]I'm not a vegetarian, but I love this tart. It's a delicious and satisfying meal.
Raju Sah
[email protected]This tart is a great way to sneak some vegetables into your kids' diet. They'll love it!
Grace Okon
[email protected]I've made this tart several times and it's always a success. It's a great recipe to have in your back pocket.
Joshua Constantine
[email protected]This tart is a great way to use up leftover mashed potatoes. It's a delicious and easy way to make a meal.
Feledensia Chaula
[email protected]I love that this tart can be made ahead of time. It's perfect for busy weeknights.
Marw Mahmoud
[email protected]This tart is a great way to impress your guests. It's beautiful and delicious.
Muhammad Yahaya Muhammad
[email protected]I'm not a very experienced cook, but I was able to make this tart without any problems. It turned out great!
Hamza Sohail
[email protected]I made this tart for a potluck and it was a huge hit. Everyone raved about it!
Saykot Express
[email protected]This tart is a bit time-consuming to make, but it's worth it. The results are delicious!
Sajib Hossen
[email protected]I'm not a big fan of radicchio, but I loved this tart. The flavors were amazing.
Dianna Roastingstick
[email protected]This tart is a great way to get your kids to eat their vegetables. My kids love it!
Suftan Khan
[email protected]I've made this tart several times and it's always a favorite. It's perfect for a light lunch or dinner.
Angel Lall
[email protected]This tart is a great way to use up leftover potatoes and radicchio. It's also a delicious and easy vegetarian meal.
Papel Islam
[email protected]I made this tart for a party and it was a huge success. Everyone loved it! The flavors were amazing and the presentation was beautiful.
Xristyann Croffer
[email protected]This tart was easy to make and turned out beautifully. The crust was golden brown and flaky, and the filling was creamy and flavorful. I highly recommend this recipe!
Melernea Joyce Hill
[email protected]I love the combination of potato and radicchio in this tart. It's a great way to use up leftover potatoes, and the radicchio adds a nice bitterness that balances out the sweetness of the potatoes.
Aftab Mughal
[email protected]This potato and radicchio tart was a hit! The flavors were perfectly balanced, and the crust was flaky and delicious. I'll definitely be making this again.