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Making a pie, whether sweet or savory, can be a bit of an undertaking…but not with Dorie Greenspan by your side. She’s crafted up this easy to execute, gorgeous and delicious potato-parm tart (from her new cookbook, Baking with Dorie). If you want to look like a professional pastry chef, this is the ticket.
“There are three things I know about this not-baked-in-a-pan tart,” she writes. “It is fun to make, it looks beautiful and it delights everyone. The buttery crust, a favorite, is flat and round, like a pizza crust and prebaked so it shows off its best qualities. The filling is a thin, satiny layer of cream cheese and Parmesan—add scallions, chives or shallots, if you’ve got them. And the topping is simply a potato sliced as thin as chips, so that the slices bake quickly and curl just a bit under heat. I like to serve this as a starter or, cut into small pieces, as a warm nibble with drinks.”
It’s a pretty versatile recipe too. You can use another unsweetened crust instead of this galette dough recipe, or a round of store-bought pie dough or puff pastry if you want to skip steps one through three entirely, Greenspan explains. “To play around with the flavors,” she adds, “replace the potato with an apple, preferably one with red skin. Or, for fun, make the tart with alternating slices of potato and apple.”
Excerpted from Baking with Dorie: Sweet, Salty, & Simple © 2021 by Dorie Greenspan. Photography © 2021 by Mark Weinberg. Reproduced by permission of Houghton Mifflin Harcourt and Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.
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