Breakfast
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Makes one 9 to 10-inch tart
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Makes one 9 to 10-inch 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.
Nutritional information per serving (based on 8 servings): Calories 229 (62% from fat)
carb. 17g
pro. 5g
fat 16gsat. fat 10g
chol. 64mg
sod. 402mg
calc. 20mg
fiber 1g
carb. 17g
pro. 5g
fat 16gsat. fat 10g
chol. 64mg
sod. 402mg
calc. 20mg
fiber 1g
Ingredients
- ½ recipe flaky pastry dough, page 59
- 1 medium yukon gold potato (about 8 ounces)
- ¼ fennelbulb
- 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
Preparation
- 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 Doughinto 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.
