This week’s Tuesdays with Dorie recipe is Potato Parm Tart from Dorie Greenspan’s Baking with Dorie.
This looks a lot more complicated than it actually is and when I got around to making it, I was happy to see that, with some store-bought puff pastry, this came together pretty quickly for a delicious light lunch that looked and tasted like I ‘d spent much longer in the kitchen than I had!
This recipe can be made with regular galette (pie) dough or puff pastry and because I didn’t feel like making dough from scratch and had some puff pastry in the freezer, I went that route – couldn’t be simpler!
You roll out the pastry and prick the surface with a fork, then place the pastry on parchment on a baking tray and cover it with more parchment and another baking tray and bake it up for about 20 minutes, kind of like blind baking a pastry crust (so it doesn’t go soggy when you top/ fill it). Meanwhile, you make a cream cheese spread, with a little milk and herbs (I used dried parsley which I happened to have on hand and it was perfect for this!) and grated parmesan cheese.
Once the pastry is cooked and cooled, you simply spread the cream cheese on top and then layer very thinly sliced potatoes over the cream cheese, sprinkle with a little extra parmesan, salt pepper and herbs and then bake. It’s brilliantly simple and tastes fabulous with a green salad (or you could cut it into smaller pieces for a fancy appetizer!).
Get the recipe for Dorie Greenspan’s Potato-Parm Tart on p 306 of Baking with Dorie.
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Then join us over on Tuesdays with Dorie and bake your way through the book!
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Using pre-made dough would simplify the recipe for sure…I was caught off guard the galette dough needs to chill for two hours. Delicious!
This potato-parm tart has the making of a fancy appetizer. I like the way you cut it into small bites making it hard for anyone to resisting sampling it.
loved this, too, and your puff crust looks great with those square pieces.
I love that you made a rectangular tart and cut it into squares – perfect for serving.