Savory Rustic Tarte
Savory Rustic Tarte
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 55-60 minutes
Yields: 8
- 1/2 cup (1 stick) Coburn Farms Salted Butter
- 1 tsp Marcum Rosemary Leaves
- 1 (9-inch) Grissom’s Refrigerated Pie Crust
- 3 oz. Coburn Farms Smoked Gouda Cheese, shredded (about 1 cup)
- 1 Small Sweet Potato, peeled and sliced in 1/8-inch thick rounds (about 1 cup)
- 1 Red Potatoes, peeled and sliced in 1/8-inch thick rounds (about 1 cup)
- 1/2 tsp. Marcum Parsley Flakes
- 1/4 tsp. Marcum Black Pepper Ground
- Preheat oven to 375 °
- Brown the butter: melt the butter in a small sauce pan over medium heat. Add the rosemary leaves. Cook the butter, stirring often, until it is a golden-brown color and takes on a nutty aroma; about 5-7 minutes. Remove from heat.
- Flour a clean surface and unroll the pie crust. Use a rolling pin to flatten creases and roll dough into a 12-inch diameter circle. Carefully transfer the dough to a large baking sheet pan. Note: the edges of the dough will be folded in, so it is okay if the dough hangs over the edges of the pan at this point.
- Use a pastry brush or the back of a spoon to brush the crust with 1-2 tablespoons of the rosemary brown butter.
- Leaving a 2-inch border around the entire edge, sprinkle the gouda cheese evenly across the dough.
- Arrange the sliced potato and sweet potato over the cheese. Alternate between potato and sweet potato and slightly overlap the slices. Work in a circular pattern towards the center of the dough.
- Working around the circle, fold in sections of the dough to create a crust.
- Brush the remaining brown butter over the crust and fill. Sprinkle with the dry parsley flakes and ground black pepper.
- Bake for 35-40 minutes or until potatoes and sweet potatoes are fork tender; and crust is golden brown. Let cool for 5 minutes before slicing