Potato Tart from the Auvergne

Name: Potato Tart from the Auvergne
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; freshly ground black pepper; 1 tablespoon unsalted butter, cut into quarters

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Buttery potato tart from Auvergne with thyme and garlic, perfect for dinner or sharing. Easy recipe by Jo Ann Erickson.

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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
freshly ground black pepper
1 tablespoon unsalted butter, cut into quarters