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Potato Tart from the Auvergne


Peeled Garlic

Organic Valley Heavy Whipping Cream

Land O'Lakes Unsalted Butter

You May Already Have
Just FreshDirect Unbleached All-Purpose Flour

La Baleine Fine Sea Salt

Nature's Yoke Natural Cage-Free Large White Eggs

Just FreshDirect Ground Tellicherry Pepper

From "French Farmhouse Cookbook" by Susan Hermann Loomis

For the Tart
Double-Crust Pate Brisée (recipe follows)
1 small egg
1 teaspoon water
1 1/2 pounds (750g) waxy potatoes, peeled and cut into very thin slices
2 tablespoons fresh thyme leaves, or 1/2 teaspoon dried
1 clove garlic, peeled, halved, green germ removed, and cut into very thin slices
1/4 cup crème fraîche or heavy (or whipping) cream
Sea salt and freshly ground black pepper
1 tablespoon unsalted butter, cut into quarters

For the Pate Brisée
1 3/4 cups (235g) all-purpose flour
1 1/2 teaspoons fine sea salt
5 tablespoons (75 g) unsalted butter, melted and cooled
6 tablespoons ice water
10 tablespoons (150 g) unsalted butter, chilled

Basking in the Provençal sun near her home in Venasque, Monique Tourrette talked of food, flavor, and cooking. A native of the Auvergne, her food reflects her heritage as well as her life in Provence, where she's spent the past thirty-some years. She loves to cook, loves to research the cooking of her native region and that of Provence, and loves to have people come taste what she's made. She gave me this recipe as one of her favorites, using the Provençal name, though it is a recipe from the Auvergne.

Though hearty and filling, this potato tart manages to be elegant as well. I find myself making it for guests, too, and serving it along with Andrée Le Saint's Zucchini Gratin with Tapenade with Tuna as a first course.

Serve a simple country red wine with this country dish.

One 10 1/2 -inch (26 1/2 cm) tart; 6 to 8 servings

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