Potato and Parmesan Tart
Tarts aren't just for dessert. This beautiful, savory side dish proves the point.
Keywords
- Main Courses
- Cheese
- Potatoes
- Vegetarian
- Savory Pies & Tarts
- Thanksgiving
- Holiday
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Food processor
- Mandoline
- Rolling pin
- Pastry brush
- Cooling rack
- Spatula
- Oven
- Microwave
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Plastic wrap
- Measuring cup
- Measuring spoon
- Fork
- Chef's knife
- Refrigerator
Ingredients
- 1½ cups (7½ ounces/213 grams) all-purpose flour
- 1 teaspoon table salt, divided
- 10 tablespoons unsalted butter, cut into ½-inch pieces and chilled
- 6-7 tablespoons ice water
- 4 ounces (113 grams) cream cheese
- 2 ounces (57 grams) Parmesan cheese, grated (1 cup), divided
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons minced fresh rosemary, divided
- 1/4 teaspoon pepper
- 1 large egg, separated
- 1 pound russet potatoes, peeled and sliced ⅛-inch thick
- 1 shallot, sliced thin
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