This take on the classic upside-down apple tart is a great use for leftover cooked potatoes. Use what you’ve got- yams, sweet potatoes, new potatoes- with the peels on to make this tart ready for the table in less time.
- 3/4 cup All purpose flour
- 3/4 cup Spelt flour
- 2 tsps Kosher salt
- 6 ounces Cold butter
- about 1/3 cup Super cold water
Shallot and Potato Tatin
- 8 ounces Small potatoes
- 12–16 Shallots, peeled and halved
- 3 Tbsps Olive oil
- 2 Tbsps Butter (clarified is best)
- 1 bunch Fresh thyme
- 2 Tbsps Balsamic vinegar
- 1 tsp Kosher salt
- 2 tsps Sugar
- Place the flours and salt in a medium bowl. Cut the butter up into 12-20 pieces, tossing them into the flour to keep them cold. Flake the butter by rubbing the pieces between your thumb and index and middle fingers (as though you were dealing cards). Once the pieces of butter are flaked to about the size of your thumbnail, you’re ready to add the water.
- Make a well in the center of the flour mixture. Pour in the water and shovel the water into the flour, adding only enough more water to get the dough to come together. It should not feel too wet!
- Fold the dough onto itself a few times. Wrap into a flat disc and chill for 1 hour (I like to speed things up by freezing the dough for 30 minutes, then letting it hang in the fridge for 15).
Shallot and Potato Tatin
- If your potatoes aren’t cooked, go ahead and cook them in boiling, salted water until they are tender.
- Preheat your oven to 375F and take out a large skillet (9″-10″, preferable cast iron).
- Melt the butter and the oil in the skillet over medium heat. Place the shallots rounded-side down into the pan and leave them to brown. Using a pair of tongs, carefully flip them over so they lay flat in the pan. Cook the shallots down for about 3-4 minutes.
- Slice your potatoes about 1/2″ thick and arrange them between the shallots (you can get them nice and tight together).
- Deglaze the pan with the vinegar. Turn the heat off. Add the thyme (stemmed), salt and sugar over the potatoes and shallots.
- Roll out the pie dough into a thin circle. Trim so that it matches the circumference of your skillet. Place immediately over the pan. Poke a few holes for venting and place in the oven. Cook for about 35-45 minutes.
- Once out of the oven, allow the skillet to cool, but for no longer than 5 minutes. Place your serving plate over the skillet and flip the tart onto the plate. Don’t freak out of a few shallots got stuck in the pan- just pick them up and place them where they belong on the tart.