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Thursday, September 11, 2014

Recipe: Potato Tart - Yogurt, Lemon and Dill Potato Crostata

Recipe: Potato Tarts

Yogurt, Lemon and Dill Potato Crostata

Baked 09.05.14

Yogurt, Lemon and Dill Potato Crostata:

Heirloom Potatoes with Greek Yogurt, Lemon, Dill, Honey, Golden Raisins, Cumin, and Turmeric

Starting with a bunch of amazingly vibrant heirloom potatoes, this free form tart or crostata packs just as strong a visual punch as it does in terms of flavor. 

The flavor profile is hard to beat: bright acidity from Greek Yogurt and Lemon, the freshness of dill, the sweetness of honey and golden raisins, and the warmth of cumin and turmeric.

The unbaked mixture is rather liquid, requiring the free form tart to be folded up and over the ingredients. But the high protein content of the Greek yogurt causes the mix to set into an intensely flavorful, custard-like final product.

Yogurt and Dill Potato Crostata

- The Recipes -

Yogurt, Lemon and Dill Potato Crostata:

Heirloom Potatoes with Greek Yogurt, Lemon, Dill, Honey, Golden Raisins, Cumin, and Turmeric

YieldOne 8" Crostata

  • 240g Pate Brisee (link to dough recipe)
  • Heirloom Potatoes - 350g (approximately 2 cups, quartered)
  • Greek Yogurt: 400g
  • Dill, chopped: 2 Tbls
  • Lemon Zest: 2 Tsp
  • Lemon Juice: 30g (2 Tbls)
  • Golden Raisins: (0.25 Cup)
  • Honey: 2 Tbls
  • Garlic: 2 cloves, finely minced
  • Cumin: 1/2 Tsp
  • Tumeric: 1/2 Tsp
  • Salt: 1/2 Tsp


1. Par-cook the potatoes: Wash and dry the potatoes. Cut the potatoes into quarters.

Place the potatoes in a medium pot of cold, salted water over high heat. Once the water reaches a boil, cook the potatoes for two minutes. Remove the pot from the heat, drain the water, and place the potatoes in a single layer on a sheet pan to cool. The potatoes should be undercooked and still have a crunch. They will finish cooking when the crostata is baked.

Chef’s note: To prevent oxidation while you work, place the cut potatoes in a bowl of cold water with a little bit of vinegar.

Par-Cooked Heirloom Potatoes

2. Prepare the crostata shell: On a clean, dry, lightly floured surface, roll the pate brisee into a circle measuring approximately 11". Trim the edges to a achieve a more uniform circle if desired (however, this is a 'rustic' tart, so you get a pass on the jagged edges". Transfer the shell to a parchment lined sheet pan. Place the rolled dough in the refrigerator while you prepare the filling.

3. Prepare the potato filling: Once the potatoes have cooled slightly, combine all of the ingredients in a large mixing bowl: potatoes, yogurt, dill, lemon zest, lemon juice, golden raisins, honey, garlic, cumin, turmeric and salt. 

Chef’s note: There are a number of strong flavors in this tart, so feel free to play around with quantities to suit your personal preferences. If you like less acidity, reduce the amount of lemon juice (but I would keep the zest - that's pure flavor!) For a sweeter filling, add more raisins - adding more honey may make the filling too liquid.

4. Place the filling in the center of the crostata shell. If you have what appears to be too much filling, reserve some of the mix. Do not over-fill the crostata.

Working around the perimeter of the crostata, fold about 1.5" of the dough up and over the filling, more or less creating a bowl of dough around the filling. Where the dough folds over other pieces of dough, lightly brush the contact points with an egg wash to seal the seams.

Unbaked Potato Crostata

5. Bake the crostata for 30 - 35 minutes, until the filling has loosely set and the shell takes on a light brown coloring. Gently lift the crostata to see if the bottom is sufficiently cooked as well. The dough should not appear wet or shiny. 

Allow the crostata to cool for at least 10 minutes before cutting. This crostata is best served shortly after baking.

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