I brought back a new Gourmand magazine issue from my last grocery haul in France. I opened it in the middle and the first recipe was this tart.
Since 1 week it is laying open on my living room table to remind me of it. The ingredients were shopped in France without knowing this recipe.
Peel the potatoes. Use a Mandoline on 1,5 mm setting to get slices if potato the same thickness.
Mix the goatcheese cream first, then prick the pastry with a fork. Use an offset spatula to smear the cream on top. Leave a 2,5 cm rim free.
Place the potatotes in a round layer overlapping each other. Sprinkle thyme, salt and pepper on top. Use a knife to cut the edge every 10 cm around and fold them on the outside of the potatoes.
Brush with egg/cheese wash.
Bake at 180 C fan for 30 - 35 min.
Ingredients:
200 g potatoes
Fresh thyme
1 egg/ 1 tsp Grana Padano
1 shortcrust pastry
125 g goat cream cheese
Salt pepper
1 tsp mustard
1/2 tsp piment d'Espelette
1 1/2 tbsp fried onions
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