|¼||teaspoon baking powder|
|4||tablespoons (½ stick) butter, cut up|
|1||small package (3 ounces) cream cheese, cut into pieces|
|1||egg, lightly beaten|
|1||teaspoon white vinegar|
|¼||cup ice water|
|Extra flour (for sprinkling)|
1. Line a rimless baking sheet with parchment paper.
2. In a food processor, pulse the flour, salt, baking powder, and sugar to blend them. Add the butter and cream cheese. Pulse until the mixture resembles coarse crumbs.
3. In a bowl stir the egg, vinegar, and ice water. Sprinkle the liquids onto the flour mixture. Pulse just until large clumps form. Do not work the mixture until it forms a ball.
4. Turn the dough out onto a lightly floured counter and knead lightly. Shape into a flat oval, wrap in foil, and refrigerate for 20 minutes.
5. Set the oven at 400 degrees.
6. On a lightly floured counter, roll the dough into an oval that is about 14 inches long and 9 inches wide. Lift it on the rolling pin and ease it onto the baking sheet.
7. Prick the dough well all over with a fork to within 2 inches of the edges. Refrigerate.
|1||large Yukon Gold or russet potato|
|Olive oil (for sprinkling)|
|Salt and pepper, to taste|
|1||tablespoon chopped fresh rosemary|
1. Using a mandoline or another hand-held slicing machine, slice the potatoes as thinly as possible. In a saucepan fitted with a steamer insert, steam the potatoes for 5 minutes or until they are almost cooked through. With a slotted spoon, remove from the steamer and pat dry with paper towels; cool.
2. Arrange the potatoes in a haphazard fashion, overlapping slightly, on the pastry to within 1 inch of the edge. Sprinkle with olive oil, salt, pepper, and rosemary. Lift up the edges of the dough and fold them over the potatoes, pleating where there is excess dough.
3. Bake the tart on the bottom shelf of the oven for 40 minutes or until the pastry is golden. Transfer to the middle of the oven and continue baking for 10 minutes or until the potatoes are beginning to brown. (Total baking time is 50 minutes.)
4. Slide the pastry on the parchment onto a wire rack and leave to cool. Sheryl Julian. Pastry from “The Way We Cook.”