Free-Form Open-Faced Potato Tart
1/4 tsp salt
1 pinch cayenne pepper
1/3 cup cold butter
1/3 cup cold shortening
1 tsp white vinegar
1/4 cup cold water
6 plum tomatoes
1 tsp salt
1/2 tsp pepper
1 tbsp olive oil
3 Yukon Gold potatoes, peeled
2 onions, sliced
2 cloves garlic, minced
1/2 tsp dried rosemary, crumbled or 1/2 tsp crushed aniseed
1 1/2 cup asiago cheese
2 eggs, beaten
1 tbsp grated parmesan cheese
Preheat oven to 400ºF (200ºC).
In bowl, stir together flour, salt and cayenne. Using pastry blender or
2 knives, cut in butter and shortening until mixture is in fine crumbs
with a few larger pieces.
Stirring with fork, pour in vinegar and enough of the water to make
dough hold together. Press into disc; wrap in plastic wrap and
refrigerate for 30 minutes.
Prepare the filling. (see filling recipe)
On lightly floured surface, roll out pastry into 16-inch (40 cm) circle;
place on pizza pan. Spread potato mixture over pastry, leaving 2-inch (5
cm) border uncovered. Arrange tomatoes over filling; sprinkle with
Parmesan. Fold border over top, pleating to fit. Brush pastry with
Bake in bottom third of oven for 40 to 45 minutes or until pastry is
golden. Let stand on rack for 10 minutes before cutting.
Meanwhile, cut each tomato lengthwise into 1/2-inch (1 cm) thick slices;
place on foil-lined baking sheet. Sprinkle with pinch each of the salt
and pepper; broil for 5 minutes per side or until slightly shrivelled
and edges are blackened. Set aside.
In large saucepan of boiling salted water, cover and cook potatoes for
20 minutes or just until tender. Drain and let cool. Slice thinly
crosswise and set aside.
Meanwhile, in skillet, heat oil over medium-high heat; cook onions,
garlic, rosemary and remaining salt and pepper, stirring occasionally,
for 5 minutes. Reduce heat to medium.
Cook for 5 minutes longer until onions are golden. Transfer to large
bowl. Add potatoes, Asiago cheese and all but 1 tablespoon (15 mL) of
the eggs; toss gently to combine.