Potato Tart from the Auvergne | Searching4Zen

Ingredients

• 2 cups (265 g) un bleached all-purpose flour
• Generous ¼ teaspoon sea salt
• 9 tablespoons (135 g) unsalted butter, chilled and cut into several pieces
• ⅓ to ½ cup (80 t0 125 ml) ice water
• 1 ½ pounds (750 g) waxy potatoes, peeled and cut into very thin slices. If the potatoes are too thick, you will need to pre-boil them until a bit soft.
• 2 tablespoons fresh thyme leaves, or ½ teaspoon dried
• 1 clove garlic, peeled, halved and cut into very thin slices
• 1/4 cup heavy cream
• Sea salt and freshly ground black pepper
• 1 tablespoon unsalted butter, cut into quarters
• This pastry is very buttery and easy to work. do not be surprised at the amount of water-it is the secret to success.
• Place the flour and the salt in a food processor and process once to mix.
• Transfer the dough from the processor to your work surface and form it into a flat round.
• Let it rest, covered wit a tea towel, for a least 30 minutes in the fridge. If you need more time before rolling out, you will need to let it soften a bit, your call.
• Preheat the oven to 425 F (220 C).
• Remove the pan from the oven and remove the foil and beans. Let cool.
• In a small bowl, whisk together the egg and water of an egg wash.
• Bake in the center of the oven until the pastry begins to turn golden and the potatoes are nearly tender, 30 minutes.
• Remove the tart from the oven, remove the sides of the pan and let cool for five minutes before serving.
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• Dinner
• Main Dishes