Potato And Radicchio Tart Recipes

POTATO-AND-RADICCHIO TART

Steps:

• After the dough has rested in the fridge for at least an hour, and up to 12 hours, preheat the oven to 350. Roll dough into a 12-inch circle, dusting with flour underneath and on top, as needed. Use a knife to trim the rough outer edge of the circle, cutting away as little dough as possible. Place the disc on a sheet of parchment paper, on a half-sheet pan. Use a small palette knife or spoon to spread the ricotta across the dough almost all the way to the edge, and scatter the provolone and lemon zest on top. Season lightly with salt and pepper. (If the dough is warm, return it to the fridge while you prepare the potatoes.)
• Use your hands to roughly break apart the potatoes, so they're about halved, with jagged edges. In a large bowl, mix the potato pieces with olive oil, shallots, salt and pepper. Scatter the potato-shallot mixture all over the dough, and set the bowl aside (you'll use it to dress the radicchio). Fold an inch at the edge of the dough inward, pressing it over the potato mixture, working your way around the whole tart. Brush the dough with egg wash, and bake for 45 minutes, or until the edge as well as the bottom are light brown and crisp.
• Grip the parchment paper, and slide the tart onto a cooling rack, then cover it with grated Parmigiano. When the tart is no longer hot to the touch, dress radicchio leaves using the same bowl you used for the potatoes, still slick with olive oil, adding another drizzle if needed and a splash of white-wine vinegar so the leaves are just barely coated and glistening. Arrange the leaves on top of the cooled tart, season lightly with salt and serve.

POTATO TART WITH ZUCCHINI AND RADICCHIO

Steps:

• Start by cutting the zucchini into thin slices. Warm some olive oil in a pan and add a cracked clove of garlic (so that you can take it out once the zucchini is cooked). When the garlic has browned a little add the zucchini slices, cover the pan and stew them and add salt. Add water if needed.
• Cut the radicchio into thin stripes and follow the same procedure as to stew the zucchini, adding together with the garlic two leaves of sage. Do not let burn, the radicchio takes a short time to stew.
• Meanwhile (I usually do this when starting stewing the zucchini), peel the potatoes and boil them in salt water until they're tender. Strain and smash them - make sure there are no big lumps.
• Add the stewed zucchini and chicory to the mashed potatoes, together with some olive oil, black pepper and some salt if needed, then mix all the ingredients together.
• Cover the bottom of a baking pan with oil and sprinkle cornmeal on it. Pour the mixture in the baking pan and level the surface, pour some oil on it.
• Put the baking pan in pre-heated oven at about 430°F and cook for about 20 minutes.
• Serve warm - wait some minutes after taking it out of the oven.

TART CRUST

Steps:

• Put the flour, sugar and salt into the bowl of a food processor, and pulse once or twice to mix. Add the butter, and pulse twice more, so it's still in very large pieces. Steadily pour the ice water into the machine while pulsing it as quickly as you can, until the butter is still visible in large smears and the dough is pushing up the sides of the bowl and looks like damp bread crumbs (you may not need to add all the water).
• Scrape the dough crumbs into a bowl, cover and refrigerate for at least 1 hour. (The dough will continue to hydrate, but if it still feels powdery and dry, wet your fingertips and flick a little cold water onto the crumbs.) After 1 hour, divide the dough into two even balls, gently squashing each into a disc, and wrap each in plastic wrap. Put one in the fridge, to roll out for the potato-and-radicchio tart, and put the other in the freezer so that you have dough ready to go for another tart.