Ingredients
- 14 ounces all-butter puff pastry
- chilled
- 3 medium Yukon gold potatoes (3/4 pound total)
- peeled and cut into 1/2-inch wedges
- Extra-virgin olive oil
- for brushing
- 1 large egg beaten with 1 tablespoon milk
- Coarse sea salt
Instructions
- Preheat the oven to 400.
- On a lightly floured work surface, roll out the puff pastry 1/8 inch thick.
- Using a sharp knife, cut out an 11-inch round.
- Fold the round in half and transfer it to a 10-inch springform pan 2 inches high.
- Unfold and gently pat the pastry up the sides of the pan.
- Refrigerate the pastry until well chilled, about 10 minutes.
- Arrange the potato wedges in overlapping circles on the bottom of the tart.
- Tuck any extra potato wedges in the center.
- Lightly brush the potatoes with olive oil and fold the pastry rim over them.
- Brush the egg wash on the pastry rim.
- Bake the tart for about 1 hour, or until the pastry is deeply browned and the potatoes are tender.
- Sprinkle the potatoes with salt and let the tart cool on a rack for about 5 minutes.
- Unmold the tart, cut it into wedges and serve.
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