Potato and Parmesan Tart

'Tis the season to be merry.  Time to dust off your favorite holiday sweater, hang the  sparkly decor on your windows and start preparing all of your signature holiday confections. 😬 Unfortunately, I don't own an ugly Christmas sweater, my Christmas decorations are anything but Pinterest worthy and I've been baking so many cookies that I haven't had time to make anything else.  (including dinner.)  😂I don't know about you, but all of the holiday planning, decorating and cooking can make me feel less than merry.  

My family theorizes that making too many Grinch cookies actually turns me into a Christmas Grinch.  (They're not wrong.)  It's hard to be joyful when my hands are cramped from squeezing icing bags, my neck is sore from looking down at the counter all day and my back is tight from standing in one place.  I don't mean to make it sound like a miserable job because I really do love it.  It's just that sometimes, my Christmas spirit gets lost in the midst of all the flour and sprinkles that blanket my kitchen.  

Sometimes, taking a little break from baking and decorating cookies is all I need to launch myself back into holiday merriment.  I crave savory foods after I spend a few days breathing in the sweet aroma of royal icing from morning til night.  This Parmesan Potato Tart is the perfect savory treat to counteract the sugar overload.  It looks elegant and fancy dancy but believe me when I tell you that it's easy as pie.  (literally) 

Make this by making your own pie dough or purchasing one from the grocery store.  You can even make this in advance and store it in the refrigerator or your freezer so all you have to do is heat it up for a party.  Like I said - easy peasy.

Potato and Parmesan Tart
1 1/2 cups flour
1 teaspoon salt
10 Tablespoons butter, cut into 1/2" pieces
6-7 Tablespoons ice water
4 ounces cream cheese, softened
1 cup parmesan cheese
2 Tablespoons olive oil
2 teaspoons dijon mustard
1 1/2 teaspoons fresh rosemary, minced
1/4 teaspoon pepper
1 egg
1 pound russet or yukon gold potatoes, sliced 1/8" thick
​1 shallot, sliced thin

Process flour, 1/2 t. salt and butter in food processor until crumbly.  

Add 6 T. water and pulse until no dry flour remains.  

Turn dough out onto counter and form into a 4" square.  Wrap in plastic wrap and refrigerate 1 hour.  ​​

Roll dough to a 11x14" rectangle on floured counter. 

Whisk together cream cheese, 1/2 c. Parmesan, oil, mustard, 1 t. rosemary, 1/2 t. salt and pepper.  

Whisk in egg yolk.  

Add potatoes and shallot and stir to thoroughly coat potatoes. 

Transfer filling to center of dough, leaving a 2" border on all sides. 

Sprinkle with 6 T. parmesan and 1/2 t. rosemary. 

Fold long sides of dough 1 1/2" over filling.  Repeat with short sides. 

Beat egg white with 1 t. water and brush over folded crust.  

Sprinkle 2 T. Parmesan over crust. 

Bake 45 minutes at 375.

After 10 minutes, transfer tart to wire rack to cool 20 minutes.  

Cut into slices and serve warm. 

I struggle with side dishes and this one goes great with so many dinners.  Serve it with soup, roasts, chicken or fish.  I served this with our Thanksgiving turkey and it was a hit.  

Ciao!

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