Rustic Potato And Fennel Tart - Cuisinart FP-1300WS SERIES Instruction And Recipe Booklet

RUSTIC POTATO AND FENNEL TART

This recipe will quickly become a favorite when it comes to entertaining.
It is easy to prepare and, since it's a free-form tart,
½ f
recipe laky
72
page
1
medium yukon gold potato
( 8
about ounces
¼
fennel bulb
¼
cup diced speck
bacon can be used
1
tablespoon extra virgin
olive oil
¼
teaspoon kosher salt
¼
teaspoon grated lemon zest
u
nbleached all
,
flour for dusting
2
ounces goat cheese
e (1
gg wash
whisked with
)
water
the presentation cannot be beat.
p d ,
astry ough
),
scrubbed
(
pancetta or
)
-
purpose
large egg
1
tablespoon
BREAKFAST & BRUNCH
Makes one 9- to 10-inch tart
1. Have Flaky Pastry Dough prepared and ready to roll
out. Preheat oven to 350ºF. Line a baking sheet with
parchment paper. Reserve.
2. Adjust the Slicing Disc to setting 2. Insert the Slicing
Disc. Slice potato. Reserve in bowl.
3. Remove Slicing Disc and adjust to setting 4. Slice the
fennel. Remove the Slicing Disc and stem.
4. Add the speck, olive oil, salt and lemon zest to the
work bowl with the potato and fennel. Toss gently.
5. On a surface lightly dusted with flour, roll Flaky Pastry
Dough into a 12-inch circle, about ¹∕
Pile potato, fennel and speck mixture into the center of
the dough. Top with dollops of goat cheese.
Fold dough over mixture, leaving the center exposed.
Brush dough with egg wash.
6. Bake until vegetables are tender and tart is golden
brown, about 45 minutes to 1 hour. Cool on tray at
least 10 to 15 minutes before cutting and serving.
Nutritional information per serving (based on 8 servings):
Calories 229 (62% from fat) | carb. 17g | pro. 5g | fat 16g
sat. fat 10g | chol. 64mg | sod. 402mg | calc. 20mg | fiber 1g
39
-inch in thickness.
8