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Savory tarts seem to have become a thing for me.
Clockwise from top left: Pear Camembert Sage Tart, Blood Sausage Apple Tart, Ramp Tomato Tart in a Parmesan Crust, Apple Leek Cashew Tart.
In this hearty version, potatoes and sauerkraut do the heavy lifting. Purple radicchio adds lovely color and a bitter bite. Anchovies pop the flavor. The tart is finished off with a layer of melted gouda cheese.
This tart can be served hot or lukewarm. A smaller slice with a side salad makes a perfect light meal. It’s also a great freeze-ahead meal perfect for a potluck dinner or barbecue.
Anchovy Sauerkraut Potato Tart
Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Dough Chill Time 1 hour
Servings 4
Ingredients
- 1+ 1/3 cups all-purpose flour
- 1/2 cup plus 2 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 3/4 cup quark a quick cheat recipe for quark follows below
- 3 medium-sized potatoes
- 1 garlic glove
- 1 small head radicchio
- 1 cup sauerkraut
- 1 tablespoon canola oil
- 1 can oz anchovies in oil
- 3/4 cup heavy cream
- Salt and freshly ground pepper to taste.
- 1 cup shredded gouda cheese
- 3 eggs
- 1 teaspoon cornstarch
- Fresh thyme sprigs for garnish
Instructions
Make the crust:
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Place the all-purpose flour in a mixing bowl.
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Cut the unsalted butter into very small pieces.
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Add the salt and mix until combined.
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Add the quark and combine thoroughly.
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Wrap the dough in plastic cling film and chill in the refrigerator for 1 hour.
Make the filling:
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Place the potatoes in a pot.
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Cover the potatoes with water. Add a 1/2 teaspoon of salt and a pinch of white granulated sugar to the pot.
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Bring to a boil and let cook until the potatoes are soft but not mushy.
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Remove from the heat drain and let cool.
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Peel the garlic clove and mince or push it through a garlic press.
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Separate the radicchio leaves from the head. Wash the leaves and pat dry with a paper towel. Pat the leaves flat and cut each leaf in half lengthwise.
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Drain the sauerkraut thoroughly.
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Drain the can of anchovies, reserving the oil. Chop the sardines into pieces.
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Place a layer of paper towels next to the stove. Add the canola oil and 1 teaspoon of the reserved anchovy oil to a large skillet.
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Add the minced garlic and cook, stirring frequently.
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When the garlic begins to release its aroma, add the radicchio to the pan. Stir to coat.
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Season with salt and freshly ground pepper.
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When the radicchio has wilted slightly, transfer the radicchio from the pan to the paper towels.
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Add the sauerkraut to the pan and briefly, toss to coat with the remaining oil.
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Remove the pan from the heat.
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Preheat the oven to 350 degrees F.
Assemble the tart:
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Grease and flour a 10"tart pan.
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Remove the tart dough from the refrigerator.
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turn out the dough onto a lightly floured work surface and roll out into a circle.
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Transfer the dough circle to the prepared greased pan and use your fingers to crimp the edges all around the pan to form the crust. Use a fork to poke several holes in the bottom of the crust.
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Evenly distribute the sauteéd sauerkraut inside the tart crust.
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Use your fingers to push the skins off of the cooked potatoes and slice the potatoes into rounds.
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Place the potato rounds evenly over the sauerkraut.
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In a separate bowl, whisk together the heavy cream, eggs, and cornstarch.
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Season with kosher salt and freshly ground pepper.
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Pour the mixture into the tart over the potatoes and sauerkraut.
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Lay the garlic-cooked radicchio out on top in a star pattern.
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Place the anchovies evenly around the top of the tart.
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Sprinkle the shredded gouda cheese over the top.
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Place in the oven and bake for 45 minutes or until the crust has turned golden brown.
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Garnish with a few fresh thyme sprigs before serving.
1 comment
I would love this tart with a side salad for lunch or dinner. I bet it is delish!