Chef Andre's Tart (made by Chef Jamie)

2 - large russet potatoes - washed, peeled & sliced 1/8" thick

1 - bunch flat leaf parsley - washed, chopped coarse

2 - large eggs, hardboiled & sliced in ¼'s

½ cup - sour cream or crème fraiche

¼ lb. - bacon - cooked slightly crisp & chopped (6-8 pieces)

Extra Virgin Olive Oil

Kosher salt & fresh ground pepper

1 - recipe Pâte Brisee (follows)

Preheat oven to 375*

1. Roll out 2/3 dough on floured surface to 1/8" thick, to fit 8" tart pan. Roll out extra dough to make top. Place dough in tart pan, reserving top.

2. In a large non-reactive bowl add potatoes, parsley and oil to coat, toss to combine.

3. Layer potatoes in pan, slightly overlapping to make 2 layers.

4. Top potatoes with bacon, egg & sour cream / crème fraiche.

5. Top with reserved dough, cut 3 or 4 "air vents" in top crust.

6. Bake in oven for 35 - 40 minutes or until crust is golden brown and potatoes are just cooked thru.

7. Bon Appétit!!

Pate Brisée

Makes 1 - 8" Tart, top & bottom

Must use scale!!

200 grams all purpose flour

100 grams unsalted butter, cold and cut in ½ inch cubes

1 egg, beaten with 1 tsp. cold water

Pinch kosher salt

1. Combine flour & butter in bowl of food processor and pulse till consistency of "peas"

2. Add egg and pulse until mixture pulls away from sides of bowl and forms a ball.

3. Flatten into a disc shape about ½" thick and cover with plastic wrap. Chill for 30 - 60 minutes.

Roll into desired shape on floured workspace.

2008 Jamie Watson based on recipe by Chef Andre Soltner

Executive Producer

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