Reklama
Reklama
Reklama

Crispy Potato Tart with Balsamic Glaze & Fresh Thyme: A Flavorful, Elegant Dish

Preheat the oven to 375°F (190°C).
In a large bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and chill for 20-30 minutes in the fridge.
Prepare the Potatoes:

While the dough chills, preheat a large skillet over medium heat with olive oil.
Toss the thinly sliced potatoes with olive oil, salt, pepper, and thyme leaves. Sauté the potatoes in the skillet for about 8-10 minutes, just until they start to soften but are not fully cooked. Remove from heat and set aside.
Roll Out the Dough:

Once the dough has chilled, roll it out on a lightly floured surface to fit a tart pan (around 9-10 inches). Press the dough into the pan and trim any excess.
Prick the bottom of the crust with a fork to prevent bubbling during baking, then bake for 10-12 minutes, or until lightly golden.
Assemble the Tart:

Arrange the sautéed potato slices in overlapping concentric circles over the baked tart crust. You can layer them tightly to create a beautiful, organized pattern.
Return the tart to the oven and bake for an additional 20-25 minutes, or until the potatoes are crispy and tender and the crust is golden brown.
Make the Balsamic Glaze:

While the tart is baking, prepare the balsamic glaze. In a small saucepan, bring the balsamic vinegar and honey (if using) to a simmer over medium heat.
Let it cook for about 10 minutes, or until the mixture reduces by half and thickens into a syrupy consistency. Remove from heat and set aside to cool.
Finish and Serve:

Once the tart is finished baking, drizzle the balsamic glaze over the top. Garnish with fresh thyme and chopped parsley, if desired. Slice and serve warm.
Serving and Storage Tips:

zobacz więcej na następnej stronie Reklama
Reklama

Yo Make również polubił

Jak rozmrozić mięso w pięć minut: sztuczka z garnkiem do góry nogami

Porady i wskazówki: Jak wiemy, istnieją inne metody, dzięki którym możemy wyjść z tej sytuacji awaryjnej, przypomnijmy sobie kilka z ...

Red Snapper, Shrimp, and Corn Grits with Cajun Cream Sauce

In a large pot, bring the water or chicken broth to a boil. Slowly whisk in the cornmeal or grits, ...

Fried Chicken Legs with Creamy Mashed Potatoes

Marinate: In a large bowl, soak the chicken legs in buttermilk for at least 30 minutes or up to 4 ...

Why do spider plant tips turn brown? Details in the first comment

Too much fertilizer can lead to the accumulation of salts in the soil, which can burn the roots and cause ...

Leave a Comment