Herbed potato Tart
Recipe type: Tart
  • For brushing: eggwash
  • Rough puff pastry:
  • 300g (2 cups) plain flour
  • 300g cold butter, coarsely chopped
  • For Tart:
  • 20g butter
  • 8 spring onions, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 tbs thyme
  • 400g crème fraîche
  • 1 tbs flat-leaf parsley, chives and tarragon - finely chopped
  • ¼ tsp nutmeg, finely grated
  • 6 Dutch cream potatoes, thinly sliced on a mandolin
  1. Preheat oven to 160C.
  2. For rough puff pastry:
  3. Combine flour and ½ tsp fine salt in a food processor, pulse to combine. Add butter, pulse until small lumps are dispersed throughout mixture, then turn onto a work surface and make a well in the centre. Add 120ml iced water and combine with a pastry scraper. Bring pastry together with the heel of your hand, wrap in plastic wrap and refrigerate to rest (30 minutes). Roll out on a lightly floured surface to a rough 15cm x 40cm rectangle. Fold short ends into centre, fold in half to form a book fold, wrap in plastic wrap and refrigerate to rest (30-40 minutes). Repeat twice more, then refrigerate to rest for at least 30 minutes before using.
  4. Heat butter in a saucepan over medium-high heat until foaming, add spring onions, garlic and thyme and stir occasionally until tender and fragrant (4-5 minutes), set aside to cool.
  5. Combine crème fraîche, herbs and nutmeg in a bowl, season to taste and set aside.
  6. Roll out one-third of the pastry to a 19cm x 29cm rectangle, place on a tray and refrigerate until required. Roll out remaining pastry to 28cm x 38cm rectangle, line a 20cm x 30cm x 3cm-deep tin, letting pastry overhang sides. Arrange one-third of potato slices over pastry, seasoning generously as you go, spread with half the crème fraîche mixture, then scatter over half the shallot mixture.
  7. Repeat layering, finishing with a layer of potato. Place reserved pastry on top, then brush with eggwash and fold in edges. Brush edges with eggwash, then slash in several places with a small knife.
  8. Bake until pastry is golden and potato is tender (1-1½ hours; cover with foil if pastry browns too quickly). Serve hot.
Recipe by Harvest Hub at https://harvesthub.com.au/latestnews/dutch-cream-potatoes/