Rustic Potato And fennel

• ½ recipe flaky pastry dough, page 59
• 1 medium yukon gold potato (about 8 ounces)
• 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
• 2 ounces goat cheese
• egg wash (1 large egg whisked with 1 tablespoon of water

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

Have Flaky Pastry Dough prepared and ready to roll out. Preheat oven to 350ºF. Line a baking sheet with parchment paper. Reserve.

Adjust the slicing disc to setting 2. Insert the slicing disc. Slice potatoes. Reserve in bowl.

Remove slicing disc and adjust to setting 4. Slice the fennel. Remove the slicing disc and stem.

Add the speck, olive oil, salt and lemon zest to the work bowl with the potatoes and fennel. Toss gently.

On a lightly dusted surface, 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.

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.