Potato and Parmesan Tart

Name: Potato and Parmesan Tart
Yield: Serves 6 to 8
Ingredients: 1 1/2 cups (7½ ounces), all-purpose flour; 1 teaspoon, table salt, divided; 10 tablespoons, unsalted butter, cut into ½-inch pieces and chilled; 6-7 tablespoons, ice water; 4 ounces, cream cheese; 2 ounces, Parmesan cheese, grated (1 cup), divided; 2 tablespoons, extra-virgin olive oil; 2 teaspoons, Dijon mustard; 1 1/2 teaspoons, minced fresh rosemary, divided; 1/4 teaspoon, pepper; 1 , large egg, separated; 1 pound, russet potatoes, peeled and sliced ⅛-inch thick; 1 , shallot, sliced thin

23 comments

Appears in Cook's Country December/January 2020

Tarts aren't just for dessert. This beautiful, savory side dish proves the point.

SERVES6 to 8

TIME2¾ hours, plus 30 minutes cooling

WHY THIS RECIPE WORKS

To prevent the potatoes from sliding around, we sliced them extra-thin and folded them into a mixture of softened cream cheese, mustard, shallot, and Parmesan cheese. A bit of rosemary served as the perfect savory pairing for the Parmesan. ...

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