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39
BREAKFAST & BRUNCH
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,
the presentation cannot be beat.
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∕
8
-inch in thickness.
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
½
recipe
f
laky
p
astry
d
ough
,
page
72
1
medium
yukon
gold
potato
(
about
8
ounces
),
scrubbed
¼
fennel
bulb
¼
cup
diced
speck
(
pancetta
or
bacon
can
be
used
)
1
tablespoon
extra
virgin
olive
oil
¼
teaspoon
kosher
salt
¼
teaspoon
grated
lemon
zest
u
nbleached
all
-
purpose
flour
,
for
dusting
2
ounces
goat
cheese
e
gg
wash
(1
large
egg
whisked
with
1
tablespoon
water
)