Potato Tart with Roasted Garlic Cream

I’ve had this recipe for years and it is delicious! Plus it uses one of my favorite ingredients – Puff Pastry. Whenever I serve it to company, they are always impressed. It looks elegant and, although there are a few steps to it, the components can be made ahead and assembled just before baking. I use a mandolin to get the potato slices an even thickness. You don’t want raw potatoes so get them as consistent as you can. This is such a company worthy dish.

Potato Tart with Roasted Garlic Cream

1 head garlic, unpeeled

1 teaspoon olive oil

1 pound red-skinned potatoes, peeled and cut into 1/8″ slices

1 1/2 cups whipping cream

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 package (1 sheet) frozen puff pastry, thawed

1 egg

1 tablespoon water

Heat oven to 400 degrees F. Wrap garlic in foil and drizzle with olive oil. Bake on oven rack (I usually put in a pie plate in case there’s a hole in the foil) for about 45 minutes or until cloves are soft. Cool

Place potatoes in large skillet. Add cream, salt and pepper. Bring to a boil. Reduce heat to low; simmer uncovered for 20 minutes or until tender, stirring occasionally. Remove skillet from heat.

Push roasted garlic pulp out of skins; add pulp to potato-cream mixture, stirring gently to blend. (Potato mixture can be made ahead up to this point. Cover and refrigerate up to 8 hours.)

On a lightly floured surface, roll out puff pasty to an 11″ square. Fit into a 9″ pie pan, letting the excess pastry hang over pan edges. (Pastry can be formed ahead up to this point. Refrigerate up to 8 hours.)

Pour potato-cream mixture into shell, spreading evenly. Fold pastry corners over filling toward center, letting edges of pastry form pleats. (Dough will not completely cover filling and should have a casual, free-form appearance.)

In small bowl, beat egg and water. Brush pastry with egg mixture.

Bake 25 minutes or until pastry is brown and filling is bubbly. Let stand 10 minutes before serving; serve warm. Serves: 8

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