35
BREAKFAST/BRUNCH
RUSTIC POTATO AND FENNEL TART
This recipe will quickly become a favorite when it comes to entertaining.
It is easy to prepare and, since it’s a free-form tart,
the presentation cannot be beat.
Makes one 9 to 10-inch tart
1. Have Flaky Pastry Dough prepared and ready to roll
out. Preheat oven to 350ºF. Line a baking sheet with
parchment paper. Reserve.
2. Adjust the slicing disc to setting 2. Insert the slicing
disc. Slice potatoes. Reserve in bowl.
3. Remove slicing disc and adjust to setting 4. Slice the
fennel. Remove the slicing disc and stem.
4. Add the speck, olive oil, salt and lemon zest to the
work bowl with the potatoes and fennel. Toss gently.
5. On a lightly dusted surface, roll Flaky Pastry Dough
into a 12-inch circle, about ¹∕8-inch in thickness. Pile
potato, fennel and speck mixture into the center of the
dough. Top with dollops of goat cheese. Fold dough
over mixture, leaving the center exposed. Brush dough
with egg wash.
6. Bake until vegetables are tender and tart is golden
brown, about 45 minutes to 1 hour. Cool on tray at
least 10 to 15 minutes before cutting and serving.
Nutritional information per serving (based on 8 servings):
Calories 229 (62% from fat) • carb. 17g • pro. 5g • fat 16g
sat. fat 10g • chol. 64mg • sod. 402mg • calc. 20mg • fiber 1g
½ recipe flaky pastry dough,
page 59
1 medium yukon gold potato
(about 8 ounces)
¼ fennel bulb
¼ cup diced speck (pancetta or
bacon can be used)
1 tablespoon extra virgin
olive oil
¼ teaspoon kosher salt
¼ teaspoon grated lemon zest
2 ounces goat cheese
egg wash (1 large egg
whisked with 1 tablespoon
of water
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