Potato-Parm Tart | Baking with Dorie

The potato-parm tart from Baking with Dorie is charming. The slices of potato are so thin they curl up under the heat like potato chips. I remember distinctly making and tasting the paper thin potato rosettes from Everyday Dorie for the first time. The fact that I can turn out crispy and crunchy potato chips, which are universally adored, boggles my mind. Think about it: t’s all about the process. Slice potato, with skin on, to 1/8 inch thick. Then brush with oil and roast until the edges are brown. That process has stayed with me ever since.

The making of the potato-parm tart is more involved — but barely. There is the store-bought frozen puff pastry sheet from the holiday season. I use that which saves a step with this relatively brief recipe. If you want to make your own, Dorie has a good savory galette dough recipe which comes together quickly in a food processor.

Roll out and parbake the 11-inch dough on a baking sheet at 400°F. Rather, you need two baking sheets. The trick is to cover the dough round with a sheet of parchment paper and put another baking sheet on top to weigh it down. Bake for 15-20 minutes; you should get a flattened round crust.

The filling is a parmesan cream. It is a thin, satiny layer of cream cheese and parmesan with scallions, chives or shallots (if you have some around). Add tablespoons of milk until you get a spreadable consistency. Season with salt and pepper. Next, spread the cream all over the crust.

Arrange the potato slices in concentric circles, slightly overlapping them to cover the surface of the par-baked dough. Brush the potatoes with olive oil and sprinkle parmesan cheese on top. Season slightly. Bake the tart for 20-25 minutes. When you see bubbling of the cream and browning around the edges and on top of the potato slices, you’re done!