Potato Tarte Flambée
Serves 4-6
Ingredients
AP flour, for dusting
Two 6oz balls of sourdough pizza dough
Olive oil, for brushing & drizzling
1/4 cup crème fraiche
1/4 pound red potatoes, cut into 1/16th-inch slices
1/4 cup lightly packed fresh rosemary leaves
2 tsp finely grated lemon zest (preferably from a Meyer lemon)
Sea salt & pepper
Directions
On a lightly floured work surface, roll or stretch each piece of dough into a 6-by-12-inch rectangle. Lightly brush the dough with olive oil, cover loosely with plastic wrap, and let stand at room temperature until puffed, about 45 minutes.
Meanwhile, set a pizza stone in the bottom of the oven and turn the oven to 500F, allowing at least 30 minutes for the stone to preheat.
Work with 1 dough at a time. If the dough has shrunk, gently stretch it back to shape and transfer it to a floured pizza peel. Spread 2 tablespoons of the crème fraiche on the dough and arrange half of the potato slices on top, overlapping them slightly. Sprinkle half of the rosemary and lemon zest over the potatoes and drizzle with 1 tablespoon of olive oil. Season with the salt and pepper.
Slide the dough onto the hot pizza stone and bake for 8-10 minutes, until golden brown and crisp. Slide onto a work surface, cut into 2-inch strips, and serve. Repeat with remaining dough and toppings.
Recipe courtesy of Food & Wine Staff Favorites cookbook
Challenge entry: The CookingBites recipe challenge: potatoes
Serves 4-6
Ingredients
AP flour, for dusting
Two 6oz balls of sourdough pizza dough
Olive oil, for brushing & drizzling
1/4 cup crème fraiche
1/4 pound red potatoes, cut into 1/16th-inch slices
1/4 cup lightly packed fresh rosemary leaves
2 tsp finely grated lemon zest (preferably from a Meyer lemon)
Sea salt & pepper
Directions
On a lightly floured work surface, roll or stretch each piece of dough into a 6-by-12-inch rectangle. Lightly brush the dough with olive oil, cover loosely with plastic wrap, and let stand at room temperature until puffed, about 45 minutes.
Meanwhile, set a pizza stone in the bottom of the oven and turn the oven to 500F, allowing at least 30 minutes for the stone to preheat.
Work with 1 dough at a time. If the dough has shrunk, gently stretch it back to shape and transfer it to a floured pizza peel. Spread 2 tablespoons of the crème fraiche on the dough and arrange half of the potato slices on top, overlapping them slightly. Sprinkle half of the rosemary and lemon zest over the potatoes and drizzle with 1 tablespoon of olive oil. Season with the salt and pepper.
Slide the dough onto the hot pizza stone and bake for 8-10 minutes, until golden brown and crisp. Slide onto a work surface, cut into 2-inch strips, and serve. Repeat with remaining dough and toppings.
Recipe courtesy of Food & Wine Staff Favorites cookbook
Challenge entry: The CookingBites recipe challenge: potatoes