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:
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