Rustic Potato And Fennel Tart - Cuisinart SFP-13 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,
1/2
recipe flaky pastry dough
53
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
2
ounces goat cheese
(1
egg wash
whisked with
)
of water
BREAKFAST/BRUNCH
32
the presentation cannot be beat.
,
)
(
pancetta or
)
large egg
1
tablespoon
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 potatoes. Reserve in bowl.
3. Remove slicing disc and adjust to setting 4. Slice the
fennel, adding to potatoes. Remove the slicing disc
and stem.
4. Add the speck, olive oil, salt and lemon zest to the
bowl with the potatoes and fennel. Toss gently.
5. On a lightly dusted surface, roll Flaky Pastry Dough
into a 12-inch circle, about ¹∕
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. Transfer to prepared baking sheet.
6. Bake until vegetables are tender and tart is golden
brown, about 45 minutes to 1 hour. Cool on baking
sheet 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
-inch in thickness. Pile
8