Bread crust potato herb tart, with shallots, thyme and grated hard cheese is the ultimate in comfort food; bread.
Course Side Dishes
Cuisine Mediterranean
Keyword Bread Crust Potato Herb Tart
Prep Time 30 minutesminutes
Cook Time 45 minutesminutes
rising 1 hourhour
Total Time 2 hourshours15 minutesminutes
Servings 4servings
Equipment
Removable Bottom Tart Pan
Rolling Pin
Mandoline or sharp knife
Ingredients
2Potatoes medium size
2cupsWater potato water *notes
1 1/2tspQuick Rise Yeast
1 1/2cupsAll Purpose Flour more for dusting
1/4cupOlive oil
2Garlic clovescrushed
1Shallot finely chopped
Thyme bundle
1 1/2tspSalt
2tbspGrated hard cheese
Instructions
Peel and slice the potatoes paper-thin, using a mandoline slicer or a very sharp knife, cutting the potato in half first before slicing thin.
Bring the water to a boil with a pinch of salt and carefully drop the potatoes in for just a few minutes, about 2-minutes. Have a bowl of water ready with ice in it. Remove the potatoes with a slotted spoon, reserving the water, and place the hot potatoes into ice water. When the potatoes cool, strain, and them lay on a kitchen towel to air dry.
When the potato water is cool enough to hold a finger in for the count of ten, transfer it to a large bowl. Add the yeast, 1 tablespoon of thyme leaves and stir in the flour until it forms a ball and stops sticking to your fingers. Transfer the dough into an oiled bowl, cover and allow to rise in a warm (not hot), place for 1 hour.
Punch down the risen dough, transfer to a floured surface and roll the dough out to fit into your - removable bottom - tart pan, round, square or rectangle. Place the dough into the pan and crimp the edges.
Preheat the oven to 400.
In a small bowl, place the olive oil and garlic. Drizzle a little of this mixture on top of the dough. Layer the potato pieces across the top of the dough. Drizzle again with the olive oil mixture. Sprinkle with a little salt, the cheese, chopped shallot, the remaining garlic oil and sprinkle lots of thyme leaves across, placing a few whole sprigs of time on top.
Bake until golden on top of the potatoes and the crust, about 25 - 30 minutes. Cool enough to remove from the pan and serve.
Video
Notes
When a small potato is finely chopped, quickly boiled in just a little water, using that water for bread making, makes the dough rise fast because of the potato starches.