This recipe for classic fettuccine al burro calls for using a sprinkling of the needles of a Douglas fir “as a wild alternative to rosemary. (May be made a day in advance or frozen for up to 2 weeks.). For a more attractive result, select a sweet potato whose diameter is fairly uniform so the slices are similar in size. Add half the butter and mix well, until mixture resembles coarse meal. 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. Serve small slices, hot or at room temperature. Wrap and refrigerate for at least an hour. Featured in: Transfer the dough to a work surface and shape into a disk 4 to 6 inches in diameter; wrap in plastic wrap. For the crust: Combine the flour and salt in a food processor, then add the vegetable shortening and butter. Stir egg yolk and cream together and paint the top of the tart generously. Lift the dough, giving it a quarter turn, and lay it on the work surface. Culture Connoisseurs consistently offer thought-provoking, timely comments on the arts, lifestyle and entertainment. Meanwhile, preheat the oven to 375 degrees. World Watchers consistently offer thought-provoking, timely comments on international affairs. Starting in the center of the dough, roll out to, but not over, the upper edge of the dough. Email questions to the Food Section at Quickly form each piece into a ball, then press down to make two 1-inch-thick disks. Starting at the outer edge, layer the sweet potato slices over the cheese, overlapping them in tight concentric circles and keeping in mind that they will shrink during baking. Chill until the dough is firm and evenly moist, about 30 minutes. It should not be considered a substitute for a professional nutritionist’s advice. 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. Add remaining butter chunks and the water and mix until dough comes together. Toss to coat evenly, taking care not to break the slices. Add the ice water 1 tablespoon at a time as you pulse, using just enough so the dough holds together without being sticky or crumbly; you might not use all of it. Place on the lined baking sheet. Carefully transfer tart to a plate. Fact Checkers contribute questions, information and facts to The Fact Checker. Slice and serve warm or at room temperature. Place the baking sheet on a wire rack to cool for at least 5 minutes before transferring the tart to a platter. Refrigerate until firm, about 30 minutes. This reporter always seems to know first. Goat Cheese Sweet Potato Rounds 2 tablespoons extra-virgin olive oil, divided 2 large, long, narrow, sweet potatoes (1 1/2 to 2 pounds), scrubbed, unpeeled, and cut into 1/2-inch-thick slices Subscribe now for full access. On a well-floured surface, roll out each pastry disk to 12 1/2 inches in diameter. Lay the second pastry sheet on top. On a well-floured surface, roll out each pastry disk to 12 1/2 inches in … If desired, top or pair the tart with tender spring arugula tossed in a light vinaigrette for a bit of fresh, peppery bite. Scatter the blue cheese evenly over the syrup. Get recipes, tips and NYT special offers delivered straight to your inbox. Make a few slits in the dough to allow steam to escape. Your daily values may be higher or lower depending on your calorie needs. All comments are posted in the All Comments tab. A Savory Potato Tart Recipe With A Relaxed Attitude On Starch. Vallery Lomas will show us how to bake a meal-worthy tart filled with pancetta and goat cheese custard and topped with sweet potato slices. Return to the center and roll down to, but not over, the edge closest to you. A Savory Potato Tart Recipe With A Relaxed Attitude On Starch, Put flour and salt in a mixing bowl (or use a food processor or a stand mixer with paddle attachment). It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. This commenter is a Washington Post contributor. To pause and restart automatic updates, click "Live" or "Paused". Continue rolling, repeating the quarter turns, until you have a dough round that’s about 12 inches wide. *Percent Daily Value based on a 2,000 calorie diet. Place the dough disk in the center of the floured surface. Process for 8 to 10 seconds or just until the mixture resembles coarse meal. Season with salt and pepper to taste. The rolled-out tart dough needs to be refrigerated for 30 minutes. This gently baked fish fillet recipe is topped with a tangy caper salsa enriched with a bit of butter. Make Ahead: The tart dough needs to rest in the refrigerator for 30 minutes. Brush all of the syrup on the chilled round of dough to within 1/2 inch of the edge. Heat oven to 425 degrees. NYT Cooking is a subscription service of The New York Times. Replies to those posts appear here, as well as posts by staff writers. With a paring knife, trim excess dough and crimp the edges all around to seal. Comments our editors find particularly useful or relevant are displayed in Top Comments, as are comments by users with these badges: . Opt out or, 2 hours, plus at least 1 hour for chilling, cups/250 grams all-purpose flour, plus more for dusting, pound (2 sticks) cold unsalted butter cut in 1/2-inch chunks, pounds medium yellow-fleshed potatoes, such as Yukon Gold, peeled. 1 1/4 cups flour, plus more for the work surface, 1/4 cup chilled solid vegetable shortening, preferably Crisco, cut into small pieces, 4 tablespoons (1/2 stick) chilled unsalted butter, cut into small pieces, 1 tablespoon extra-virgin olive oil, plus more for garnish, 2 tablespoons cane, sorghum or maple syrup. Slice potatoes as thinly as possible, using a sharp knife, mandolin or food processor. Deb Lindsey for The Washington Post; tableware from Crate and Barrel. You must be logged in to report a comment. Layer half of sweet potato mixture and half of cheese in tart shell; repeat layers once. (Be conservative with the salt; the blue cheese will be salty.)