Savory tarts seem to have become a thing for me.
Clockwise from top left: Pear Camembert Sage Tart, Blood Sausage Apple Tart, Ramp Tomato Tart in a Parmesan Crust, Apple Leek Cashew Tart.
This tart can be served hot or lukewarm. A smaller slice with a side salad makes a perfect light meal. It's also a great freeze-ahead meal perfect for a potluck dinner or barbecue.
Dough chill time: 60 minutes
Cook Time: 75 minutes
Yield: Serves 4Ingredients:
- 1 + 1/3 cups all-purpose flour
- 1 stick (1/2 cup) plus 2 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 3/4 cup quark (a quick cheat recipe for quark follows below)
- 3 medium sized potatoes
- 1 garlic glove
- 1 small head of radicchio
- 1 cup sauerkraut
- 1 tablespoon canola oil
- 1 can (oz) anchovies in oil
- 3/4 cup heavy cream
- Salt and freshly ground pepper to taste.
- 1 cup shredded gouda cheese
- 3 eggs
- 1 teaspoon cornstarch
- Fresh thyme sprigs for garnish
Make the crust:
- Place the all-purpose flour in a mixing bowl.
- Cut the unsalted butter into very small pieces.
- Add the salt and mix until combined.
- Add the quark and combine thoroughly.
- Wrap the dough in plastic cling film and chill in the refrigerator for 1 hour.
Make the filling:
- Place the potatoes in a pot.
- Cover the potatoes with water add a 1/2 teaspoon of salt and a pinch of white granulated sugar to the pot.
- Bring to a boil and let cook until the potatoes are soft but not mushy.
- Remove from heat drain and let cool.
- Peel the garlic clove and mince or push it through a garlic press.
- Separate the radicchio leaves from the head. Wash the leaves and pat dry with a paper towel. Pat the leaves flat and cut each leaf in half lengthwise.
- Drain the sauerkraut thoroughly.
- Drain the can of anchovies, reserving the oil. Chop the sardines into pieces.
- Place a layer of paper towels next to the stove. Place the canola oil and 1 teaspoon of the reserved anchovy oil in a large in a skillet. Add the minced garlic and cook, stirring frequently.
- When the garlic begins to release its aroma, add the radicchio to the pan. Stir to coat.
- Season with salt and freshly ground pepper.
- When the radicchio has wilted slightly, transfer the radicchio from the pan to the paper towels.
- Add the sauerkraut to the pan and briefly, toss to coat with the remaining oil.
- Remove the pan from the heat.
- Preheat the oven to 350 degrees F.
Assemble the tart:
- Grease and flour a 10"tart pan.
- Remove the tart dough from the refrigerator.
- turn out the dough onto a lightly floured work surface and roll out into a circle.
- Transfer the dough circle to the prepared greased pan and use your fingers to crimp the edges all around the pan to form the crust. Use a fork to poke several holes in the bottom of the crust.
- Evenly distribute the sauteéd sauerkraut inside the tart crust.
- Use your fingers to push the skins off of the cooked potatoes and slice the potatoes into rounds.
- Place the potato rounds evenly over the sauerkraut.
- In a separate bowl, whisk together the heavy cream, eggs, cornstarch.
- Season with kosher salt and freshly ground pepper.
- Pour the mixture into the tart over the potatoes and sauerkraut.
- Lay the garlic cooked radicchio out on top in a star pattern.
- Place the anchovies evenly around the top of the tart.
- Sprinkle the shredded gouda cheese over the top.
- Place in the oven and bake for 45 minutes or until the crust has turned golden brown.
- Garnish with few fresh thyme sprigs before serving.