Baby New Potato and Blue Cheese Tart

By tulawdog

Ingredients

• for tart shell:
• 120 g (1 cup) whole-wheat flour
• 1 Tbsp potato starch
• 1/4 tsp salt
• 85 g (3 oz) butter, diced
• 1 egg
• 2-3 Tbsp water
• for filling:
• 500 g (1 lb) baby new potatoes, washed thoroughly and cut into 1/2 cm (1/4-inch) slices
• 240 ml (1 cup) cream (I used 10 % fat, but 36 % whipping cream would work as well)
• 1 large egg yolk
• 120 g (4 oz) blue cheese, crumbled
• 1 Tbsp fresh oregano
• salt
• pepper

Preparation

Step 1

To make the tart shell, in a medium bowl combine flour, starch, and salt. Transfer the mixture onto a clean and dry counter and using large knife cut in the butter until you get only very small bites of it (you can also use a food processor for that). Crack in the egg and start kneading the dough with your hands. Add water, 1 Tbsp at a time just until the dough comes together and gets wet enough for you to roll it.
Roll the dough on a counter and place it in one big 9-inch side tart pan, or 3 smaller ones 3-inch size pans. Press it to the sides to remove any air bubbles, and refrigerate for at least 30 minutes.
To make the tart, preheat the oven to 180 C (350 F) temperature.
Put potato slices into the medium saucepan, cover with water by 5 cm (2 inches), and simmer uncovered until vegetables become lightly tender (but not too tender; they should not break when you take them out), about 10 minutes.
When potatoes are done, drain them and arrange on the refrigerated pastry shell. Sprinkle with crumbled blue cheese.
Whisk cream and egg yolk together. Season with salt and pepper, and pour into the tart shell all over the arranged potatoes. Sprinkle with fresh oregano. Bake for about 45-50 minutes.