Rosemary Potato Tart
INGREDIENTS
  • Servings: 4-6
  • 2 to 2-1/2 pounds baking potatoes, peeled if desired
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons fresh rosemary, minced
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 6 tablespoons butter, melted
  • 1 teaspoon minced garlic
DIRECTIONS
  1. TO PREPARE:
  2. Slice potatoes very thin and place in a large bowl of ice water. Set aside.
  3. Coat the inside of a cast-iron skillet or springform pan with olive oil. Arrange 1/4 of the potato slices, overlapping, to fill bottom of pan. Sprinkle with 1/2 teaspoon rosemary, 1/2 teaspoon salt, 1/8 teaspoon pepper and 2 tablespoons butter. Repeat layers with remaining ingredients, topping the last layer with minced garlic.
  4. Bake in a 450-degree oven for 45 minutes. Loosen sides of tart with a knife and invert onto a platter. Cut into wedges for serving.
  5. SERVES: 4 - 6