I spent the majority of this morning brainstorming what I wanted to make today for dinner.
I’m still in the same mindset as yesterday, so I was determined to make something that would bring me instant satisfaction.
I was inspired by what I had on hand.
Russet potatoes, fresh thyme and a sweet white onion to name a few.
Then I remembered I had bookmarked a recipe for a potato, onion and cheese tart ages ago. I searched furiously for the recipe, looked it over and decided to use it as my inspiration. Check out the original recipe here.
I started by preparing the tart crust first.
I’ll be the first to say that making dough is not my strong suite, but somehow I keep coming back for more.
So for this tart I decided to stay true to the recipe for the tart dough.
I pulsed some walnuts in a food processor until finely chopped.
I then added the chopped walnuts to a bowl along with the other dry ingredients.
Whole wheat pastry flour, A.P. flour, fresh thyme, salt and black pepper.
I gave the ingredients a stir just to combine them.
Then I made a well in the center of the dry ingredients.
Once the well was made I added the wet ingredients.
Ice cold water and olive oil.
Then I gradually mixed the wet into the dry ingredients.
Once the dough came together, I formed it into a disc, wrapped it up in plastic and popped it into the fridge.
While the dough was chilling I prepped the filling.
First by slicing two potatoes.
I could have used a mandolin, but I wanted to practice my knife skills.
Once sliced, I seasoned them with olive oil, salt and black pepper.
I laid them out on a sheet pan and they were ready for the oven!
I also sliced a sweet, white onion and seasoned it with olive oil, salt and back pepper. I had some baby heirlooms on hand too so I seasoned them the same way and added some fresh herbs to the mix.
In the oven went the potatoes, onions and tomatoes for about 10 minutes at 425 degrees F.
I pulled them out and let them cool. I also turned down the oven to 375 degrees F.
While the vegetables were cooling, I got to rolling out the dough.
Note: Yes I need a a new rolling pin. 🙂
I rolled it out to a less than perfect,”rustic” looking circle. Then I transferred it to a silpat lined sheet pan.
Next I added a cheese mix to the middle of the dough.
I used whatever I had on hand, Parmesan and Manchego.
FYI. Manchego is one of my top five favorite cheeses.
Then I layered the potatoes on top of the cheese and sprinkled the onions and tomatoes over top the potatoes.
Lastly, I folded over the edges to create a finished tart/galette look.
I brushed the crust with an egg wash [egg + water] and threw it in to the oven for about 50 or so minutes.
Out came this beauty.
While I was waiting for the tart to finish, I thought to myself, “If this tart doesn’t turn out, I quit.”
Well I guess it was a good thing it turned out.
Let me just tell you how good the caramelized vegetable filling was.
I also forgot how much I love roasted tomatoes. So good.
I may have had an extra slice or two…
I also seriously underestimated how filling this tart is.
After cutting myself off, I decided that a nice, sweet balsamic reduction would be amazing drizzled over top.
I might have to remember that for leftovers. Just saying.
I’m also trying to get better at styling and photography, but I feel like I have such a long way to go. I am always lusting after other bloggers/photographers pictures online. I guess practice makes perfect.
Well I’m off to finish cleaning up! I think I’m going lakeside tomorrow!
Catch ya guys later.
P.S. This was my 200th post!!!! Who knew this blog would last this far! I had my doubts, but I’m so glad I’ve stuck with it. I hope you are too. It’s also my Dad’s birthday! Happy birthday Dad!!! [Even though I already told you 🙂 ]