Savory Potato Tart

Name: Savory Potato Tart
Ingredients: 2 cups/250 grams all-purpose flour, plus more for dusting; 1/2 teaspoon salt; 1/2 pound (2 sticks) cold unsalted butter cut in 1/2-inch chunks; 1/2 cup ice water; 2 pounds medium yellow-fleshed potatoes, such as Yukon Gold, peeled; 1 1/4 cups creme fraiche; 1 tablespoon kosher salt; 1/2 teaspoon black pepper; Pinch of grated nutmeg; 2 garlic cloves, minced; 2 teaspoons chopped fresh thyme; 1 egg yolk; 1 tablespoon cream or creme fraiche

13 ingredients

7 steps

Ingredients

2 cups/250 grams all-purpose flour, plus more for dusting
1/2 teaspoon salt
1/2 pound (2 sticks) cold unsalted butter cut in 1/2-inch chunks
1/2 cup ice water
2 pounds medium yellow-fleshed potatoes, such as Yukon Gold, peeled
1 1/4 cups creme fraiche
1 tablespoon kosher salt
1/2 teaspoon black pepper
Pinch of grated nutmeg
2 garlic cloves, minced
2 teaspoons chopped fresh thyme
1 egg yolk
1 tablespoon cream or creme fraiche

Directions

1

Put flour and salt in a mixing bowl (or use a food processor or a stand mixer with paddle attachment).
2

Add half the butter and mix well, until mixture resembles coarse meal.
3

Add remaining butter chunks and the water and mix until dough comes together.
4

Remove dough, divide into two equal pieces and dust with flour.
5

Quickly form each piece into a ball, then press down to make two 1-inch-thick disks.
6

Wrap and refrigerate for at least an hour.
7

(May be made a day in advance or frozen for up to 2 weeks.)