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POTATO & SPRING ONION ‘BUTTER’ TART

Flaky, buttery and restaurant-quality, this tart is the best version of a potato knish you'll ever have. Keep it parve or make it dairy. Either way, it’s a mouthwatering bite your whole family will love.

TART DOUGH:

1 ½ cups all-purpose flour, plus more to flour the surfaces

¼ teaspoon salt

1 ¼ stick (10 tablespoons) margarine or butter, cut into thin slices

2-3 tablespoons ice water

FILLING:

2 Yukon gold potatoes, peeled and cubed

1-2 tablespoons oil

½ teaspoon salt

¼ teaspoon freshly ground black pepper

½ teaspoon Dijon mustard

1 large onion, thinly sliced

5 garlic cloves, sliced

3 scallions (green part included), sliced into long lengthwise strips

1 egg, whisked for egg wash

Crumbled feta cheese, optional for garnish

Chopped fresh parsley, for garnish

DIRECTIONS:

1. Dough: Place the flour, salt, and butter/margarine in the bowl of a food processor. Pulse until crumbly. Slowly add 2 tablespoons of ice water. At this point, the dough should start to come together and form into a ball. If not, add in the rest of the water until it does.

2. Form dough into a ball and wrap with plastic. Refrigerate for at least 1 hour or overnight.

3. Potatoes: Meanwhile, cook the potatoes in water until soft. Remove from heat and mash with oil, salt, black pepper, and Dijon mustard. Set aside.

4. Sauteed onions: In a medium saucepan, heat oil over medium heat. Add the sliced onion and cover pan. Saute for about 8-10 minutes until soft, stirring occasionally. Add the sliced garlic and cook for an additional 1 minute. Remove from pan and set aside.

5. Scallions: In the same pan of the onions, add the sliced scallions and cook for 1-2 minutes until slightly wilted. Set aside.

6. Assembly: Sprinkle your work surface and generously coat your rolling pin with flour. Remove the dough from the refrigerator and let rest for about 5 minutes.

7. Roll the dough into a rectangle as best as you can, it may get crumbly.

8. Generously spray a springform tart pan with cooking spray. Evenly press the dough into the pan.

9. Spread the mashed potatoes in an even layer over the dough. Top with sauteed onions, then wilted scallions.

10. Brush the outer crust with egg wash.

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