Friday, May 13, 2016

Anchovy Sauerkraut Potato Tart

Savory tarts seem to have become a thing for me.  

In this hearty version, potatoes and sauerkraut do the heavy lifting. Purple radicchio adds lovely color and a bitter bite. Anchovies pop the flavor. The tart is finished off with a layer of melted gouda cheese.

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.

Anchovy Sauerkraut Potato Tart
Prep Time: 35 minutes 
Dough chill time: 60 minutes 
Cook Time: 75 minutes 
Yield: Serves 4
  • 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.

1 comment:

  1. I would love this tart with a side salad for lunch or dinner. I bet it is delish!


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