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Anchovy Sauerkraut Potato Tart
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Servings:
4
Author:
35
1, 15
1
Course:
Brunch
Dinner
Lunch
Cuisine:
American
German
Keywords:
anchovy recipes
anchovy tart
fish tart
potato recipes
potato tart
sauerkraut tart
savory tart
🧂 Ingredients
1+ 1/3 cups
all-purpose flour
1/2 cup
plus 2 tablespoons unsalted butter
1/2 teaspoon
kosher salt
3/4 cup
quark
a quick cheat recipe for quark follows below
3 medium-sized
potatoes
1
garlic glove
1 small head
radicchio
1 cup
sauerkraut
1 tablespoon
canola oil
1
can
oz anchovies in oil
3/4 cup
heavy cream
Salt and freshly ground pepper to taste.
1 cup
shredded gouda cheese
3
eggs
1 teaspoon
cornstarch
Fresh thyme sprigs for garnish
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Instructions
1
Place the all-purpose flour in a mixing bowl.
2
Cut the unsalted butter into very small pieces.
3
Add the salt and mix until combined.
4
Add the quark and combine thoroughly.
5
Wrap the dough in plastic cling film and chill in the refrigerator for 1 hour.
6
Place the potatoes in a pot.
7
Cover the potatoes with water. Add a 1/2 teaspoon of salt and a pinch of white
granulated sugar to the pot.
8
Bring to a boil and let cook until the potatoes are soft but not mushy.
9
Remove from the heat drain and let cool.
10
Peel the garlic clove and mince or push it through a garlic press.
11
Separate the radicchio leaves from the head. Wash the leaves and pat dry with a
paper towel. Pat the leaves flat and cut each leaf in half lengthwise.
12
Drain the sauerkraut thoroughly.
13
Drain the can of anchovies, reserving the oil. Chop the sardines into pieces.
14
Place a layer of paper towels next to the stove. Add the canola oil and 1
teaspoon of the reserved anchovy oil to a large skillet.
15
Add the minced garlic and cook, stirring frequently.
16
When the garlic begins to release its aroma, add the radicchio to the pan. Stir
to coat.
17
Season with salt and freshly ground pepper.
18
When the radicchio has wilted slightly, transfer the radicchio from the pan to
the paper towels.
19
Add the sauerkraut to the pan and briefly, toss to coat with the remaining oil.
20
Remove the pan from the heat.
21
Preheat the oven to 350 degrees F.
22
Grease and flour a 10"tart pan.
23
Remove the tart dough from the refrigerator.
24
turn out the dough onto a lightly floured work surface and roll out into a
circle.
25
Transfer the dough circle to the prepared greased pan and use your fingers to
crimp the edges all around the pan to form the crust. Use a fork to poke several
holes in the bottom of the crust.
26
Evenly distribute the sauteéd sauerkraut inside the tart crust.
27
Use your fingers to push the skins off of the cooked potatoes and slice the
potatoes into rounds.
28
Place the potato rounds evenly over the sauerkraut.
29
In a separate bowl, whisk together the heavy cream, eggs, and cornstarch.
30
Season with kosher salt and freshly ground pepper.
31
Pour the mixture into the tart over the potatoes and sauerkraut.
32
Lay the garlic-cooked radicchio out on top in a star pattern.
33
Place the anchovies evenly around the top of the tart.
34
Sprinkle the shredded gouda cheese over the top.
35
Place in the oven and bake for 45 minutes or until the crust has turned golden
brown.
36
Garnish with a few fresh thyme sprigs before serving.
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