Potato And Radicchio Tart Recipes

Steps:

• Start by cutting the zucchini into thin slices. Warm some olive oil in a pan and add a cracked clove of garlic (so that you can take it out once the zucchini is cooked). When the garlic has browned a little add the zucchini slices, cover the pan and stew them and add salt. Add water if needed.
• Cut the radicchio into thin stripes and follow the same procedure as to stew the zucchini, adding together with the garlic two leaves of sage. Do not let burn, the radicchio takes a short time to stew.
• Meanwhile (I usually do this when starting stewing the zucchini), peel the potatoes and boil them in salt water until they're tender. Strain and smash them - make sure there are no big lumps.
• Add the stewed zucchini and chicory to the mashed potatoes, together with some olive oil, black pepper and some salt if needed, then mix all the ingredients together.
• Cover the bottom of a baking pan with oil and sprinkle cornmeal on it. Pour the mixture in the baking pan and level the surface, pour some oil on it.
• Put the baking pan in pre-heated oven at about 430°F and cook for about 20 minutes.
• Serve warm - wait some minutes after taking it out of the oven.

Steps:

• Preheat oven to 350 degrees F.
• Set a large skillet over medium heat and add 4 tablespoons of olive oil. Add sliced onions and cook over medium heat for 10 to 12 minutes until they are tender and brown all over.
• Using a mandolin (or sharp knife), finely slice the potatoes into rounds (you can place them in a bowl with a wet towel over the top to stop them from going brown while you work). Place the potatoes into a bowl and season with salt and pepper. When ready, add the onions and toss to combine without breaking potatoes.
• Add about 1 tablespoon water to the same pan the onions were cooked in and allow it to come to a bubble. Using layered paper towels, wipe the pan clean.
• Add some extra-virgin olive oil to the pan and add the potatoes to the pan, making sure the potatoes are flat. Top with the diced butter.
• Take a piece of parchment paper and fold in half. Find the middle of the parchment along the crease and hold in place with your finger. Taking the right side of the parchment, pull it towards the center and fold it straight down to create a diagonal edge. Fold the parchment in half to create a triangle. Place the pointed edge in the middle of the saute pan on top of the potatoes to find its radius. Make a marker of where the pan edge ends (or starts). At this point you can cut the parchment at this marker and open to reveal a circle.
• Cover the potatoes with the parchment paper and press down. Drizzle some extra-virgin olive oil over the top so it down burn and rub it in.
• Place the pan into the oven on the top rack and bake for about 45 minutes.
• When done remove from oven and run a knife around the edge to separate from the pan. Place a large plate on top of the saute pan and flip. Remove the saute pan. Allow to cool slightly before cutting into slices.

Steps:

• Put flour and salt in a mixing bowl (or use a food processor or a stand mixer with paddle attachment). Add half the butter and mix well, until mixture resembles coarse meal. Add remaining butter chunks and the water and mix until dough comes together. Remove dough, divide into two equal pieces and dust with flour. Quickly form each piece into a ball, then press down to make two 1-inch-thick disks. Wrap and refrigerate for at least an hour. (May be made a day in advance or frozen for up to 2 weeks.)
• Slice potatoes as thinly as possible, using a sharp knife, mandolin or food processor. Put potato slices in a large bowl and add crème fraîche, salt, pepper, nutmeg, garlic and thyme. Mix well with hands, making sure all slices are coated and seasoning is well distributed. Set aside.
• Heat oven to 425 degrees. On a well-floured surface, roll out each pastry disk to 12 1/2 inches in diameter. Line an 11-inch fluted French tart pan (with removable bottom) with one sheet of pastry, pressing in at the sides and leaving a 1-inch overlap hanging.
• Add the potatoes to the tart pan in even layers, making sure to scrape in all remaining crème fraîche with a rubber spatula. Lay the second pastry sheet on top. With a paring knife, trim excess dough and crimp the edges all around to seal. Make a few slits in the dough to allow steam to escape. Line a baking sheet with aluminum foil and set tart on it. Stir egg yolk and cream together and paint the top of the tart generously.
• Bake for 10 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 1 hour more, until top is golden and potatoes are tender when probed with a paring knife. Cool slightly, then set tart pan over a small, sturdy bowl, so that the bottom of the tart pan is elevated and the fluted ring comes off. Carefully transfer tart to a plate. Serve small slices, hot or at room temperature. May be cooled completely and reheated if desired.

Steps:

• Prepare and stretch the dough and preheat the oven according to the instructions given in "Nancy's Scuola di Pizza" (page 128).
• Brush the rim of the dough with the olive oil and season the entire surface with salt. Lay the radicchio over the surface of the pizza. Break the potatoes into 1-inch chunks and scatter them over the radicchio. Scatter the Gorgonzola and mozzarella around the potatoes and sprinkle the rosemary over the pizza. Slide the pizza into the oven and bake until the cheese is melted and the crust is golden brown, 8 to 12 minutes. Remove the pizza from the oven, cut it into quarters, and serve.
• Petite Arvine (Valle D'Aosta)