Potato Rosemary Tart Recipe

Ingredients:

1/2 c of crumbled bluecheese
1 pound of potatoes (russet); cut into 1/4″ slices
3 Tablesppons of chopped rosemary
3 Tablespoon of minced shallots
1 Tablespoon of wild-oats butter
3 Tablespoons of chives
1/4 c of oil (olive)
1 c of warm water
1 teaspoon of salt
2 teaspoons of honey
2 teaspoons of yeast
3 & 1/2 c of flour

Instructions:

Dough: Run bowl right under warm-water then dry it. Combine 2 tsps of honey, warm-water & yeast then allow to slowly proof about ten minutes ’til yeast is foamy & creamy.

Add chives & oil then add flour, salt, oil & chives gradually, stirring w/ wooden bake spoon. You knead mixture on floured working surface ’til elastic & smooth for approx 10 mins. Form into ball.

Let it set in clean greased bowl then cover w/ dampened towel. Place in draft free area for 60 mins ’til volume is doubled.

Have oven preheated to four hundred twenty-five degrees Fahrenheit. You arrange sliced potatoes in one layer in greased bake sheet set at upper-third oven layer. Bake for 20 mins ’til tender then set them aside.

You saute the rosemary & shallots in melted butter about 3 mins. You roll dough out into large-sized roundthen brush w/ oil. You arrange potatoes over prepared crust then sprinkle w/ bluecheese, rosemary & shallots.

You transfer your tart into bake sheet then bake for 15 to 20 mins at four hundred twenty-five degrees Fahrenheit ’til tart turns golden-brown.

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