We think this tart requires a pastry chef’s hand and three hours of time. In reality, it’s based on a simple idea: pre-cooked potatoes, a puff pastry that steals the show, and a neatly arranged filling. The result looks elaborate, but the method is honestly easygoing.
Ingredients :
- Potatoes — They form the tender base of the tart and give that soft texture that contrasts with the puff pastry. Choose firm or all-purpose potatoes, slice them thinly, and stop the pre-cooking when they can be pierced without breaking.
- Puff pastry — It provides the crispiness and spectacular look without needing homemade pastry. Keep it well chilled when unrolling, because warm pastry sticks, deforms, and puffs less nicely in the oven.
- Smoked turkey — It adds a salty, slightly smoky note that wakes up the potatoes. Cut it into not-too-large strips so it spreads everywhere, or replace with shredded roasted chicken for a milder flavor.
- Mozzarella — It acts as a rich binder between the layers and brings that white creaminess that looks appealing as soon as you cut into it. Drain it thoroughly, especially if it’s in a ball, otherwise it may release too much water and soften the tart bottom.
