Chile Potato Tart: Rich Tomato and Potato Flavors - Cooking by the Book

Ingredients

• 1 ½ pounds ripe red plum tomatoes halved lengthwise and seeded [or cherry tomatoes]
• 3 tablespoons extra-virgin olive oil
• 4 whole garlic cloves, unpeeled
• 1 large red chile
• 1 ½ teaspoons sea salt flakes
• 1 tablespoons sugar
• 1 pound waxy potatoes boiled in their skins for 15 minutes then peeled and thinly sliced
• 1 ¼ cups crème fraiche lightly whipped and seasoned with salt and pepper
• Salt and freshly ground black pepper
• 1 ⅓ cups all-purposes flour
• Pinch of salt
• 7 tablespoons unsalted butter, diced
• ¼ cup finely grated Parmesan cheese
• 1 red chile, seeded and very finely chopped (optional)