I sliced the potatoes about an eighth of an inch thick and sprinkled them with sea salt before frying them up in olive oil. Placed them on a paper towel and got to work on the dough. I whipped up a basic crust of 1.25 cups flour, teaspoon sugar, teaspoon salt and a half cup butter then rolled it out by hand into a big disc. I sliced a smallish onion into quarter inch rounds and placed them in the center of the dough. Then balanced the potatoes on top and pulled the dough up around them to create sides. A copious sprinkle of gorgonzola cheese over it all and into the oven for a half hour. When the dough wasn't getting very brown but the cheese was starting to get golden, I painted the sides of the tart with an egg and some butter to glisten it up. The result was a generally basic tart but one I'm happy to call my signature savory. And how I love sweet onions, a nice addition to the salty potatoes and blue cheese.
Sunday, September 13, 2009
Potato Onion Gorgonzola Tart
I sliced the potatoes about an eighth of an inch thick and sprinkled them with sea salt before frying them up in olive oil. Placed them on a paper towel and got to work on the dough. I whipped up a basic crust of 1.25 cups flour, teaspoon sugar, teaspoon salt and a half cup butter then rolled it out by hand into a big disc. I sliced a smallish onion into quarter inch rounds and placed them in the center of the dough. Then balanced the potatoes on top and pulled the dough up around them to create sides. A copious sprinkle of gorgonzola cheese over it all and into the oven for a half hour. When the dough wasn't getting very brown but the cheese was starting to get golden, I painted the sides of the tart with an egg and some butter to glisten it up. The result was a generally basic tart but one I'm happy to call my signature savory. And how I love sweet onions, a nice addition to the salty potatoes and blue cheese.
Subscribe to:
Post Comments (Atom)
Delicious, and made a great breakfast the next day!
ReplyDelete