Pastry Dough
2 ½ cups All Purpose Flour
½ cup powdered sugar
1 teaspoon salt
½ cup ice cold water
1 stick very cold butter cubed
4 teaspoons baking powder
A drizzle of olive oil
1. Mix dry ingredients flour, powdered sugar, salt, and baking powder.
2. Using a pastry blender, or stand mixer mix in cold butter until it resembles peas, then slowly start to drizzle in the water, and olive oil.
3. When it becomes a dough and its smooth place into the fridge for about 10 minutes to firm.
4. Before putting into pan roll out down then fold it back on itself like an envelope 5 times.
5. Roll out into an 11 x 15 inch pan.
Marinara Sauce
½ large onion chopped
3 cloves of garlic minced
4 Tablespoons vegetable oil
4 leaves of fresh sweet basil
Kosher salt (to taste)
Freshly cracked black pepper (to taste)
3 teaspoons dried oregano leaves
1 teaspoon Mrs. Dash seasoning (or tot taste)
1 can of Ragu Tomato Sauce
1 tablespoon Italian seasoning ( or to taste)
1.Heat oil in a large saucepan on medium-high heat. Add onions and garlic cook until translucent, then add sweet basil (rub in hands to release natural oils) allow basil to wilt.
2.Then pour in the tomato sauce, seasonings.
3. Turn down to medium heat and let cook for 15-20 minutes allowing the flavors to marry.
Potatoes
5 russet potatoes sliced in ½ inch coins washed, making sure to get rid of all the dirt
Boil potato coins until fork tender, but still pliable.( I like to leave the skins of the potatoes on, but by all means you can peal them off!)
Garlic & Oregano Butter
1 stick of unsalted butter melted
1 teaspoon oregano
¼ teaspoons of garlic salt
2 teaspoons Parmesan Cheese(dried)
Melt butter, then mix in seasonings.
Preheat oven to 350*F
Building the Tart
Take Marinara cover the bottom of the crust, enough just to cover. Then place potato coins on top of the marinara sauce, cover until you can no longer seen the sauce. Brush Butter on them, then drizzle with olive oil and sprinkle on a pinch of salt and pepper. Then fold crust on the edges of the potatoes.
Bake in a 400*F oven for 25-30 minutes just in crust in cook all the way through, slightly brown constantly brush the butter on top. Then turn your oven to a low broil, and let brown for 5 minutes. Then crack two eggs on top and place back under the broiler for 8 minutes, or however long you’d like your eggs to cook.
Once tart is done topped with fresh sweet basil for garnish!
~Enjoy!~
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