Potato & Chive Tart-ish thing

You know what’s funny? Calling something by the wrong name. It’s not like I don’t have the whole world just a few fingertips away. Nonetheless, for the 24, 24, 24 meal I called this a Potato & Chive Galette. Turns out, galettes are supposed to have a crust, which this definitely doesn’t. I don’t know what it is, because a tart should probably have a crust too.

What I do know, is that this was off the chains good! It allowed me to use my mandolin, and you know how much I love that. Layering the paper thin slices of potato and then pan frying them to make a crust, turned out something simply delicious. I wish you could’ve tasted them. Oh wait, you can! This was served with Vodka Roasted Beef Filets…oh my!

Potato & Chive Tart-thing
Serves 8

6-8 medium potatoes, peeled, preferably Yukon Gold
1/2 cp chives, cut to 1/2 inch pieces
Sea salt
Fresh ground pepper
Melted butter, about 1-1/2 sticks

Preheat oven to 375°. Prepare a 9×13 baking dish by generously covering the bottom and sides with softened butter.

Using a mandolin on the thinnest setting, slice the potatoes into paper-thin slices. I sliced about 2 at a time, this allowed me to layer them before they turned color. Under different circumstances, I would suggest slicing all them and putting them in cool water until ready to use. But for this I wanted to keep as much moisture out as possible. So working in batches was a better method.

Place the first layer of potatoes on the bottom of the baking dish making sure to cover the entire surface and overlap them slightly. Next, using a brush, dab with melted butter. Now sprinkle some chives, salt & pepper. Begin a new layer.

I layered potatoes 3 or 4 times, repeating the steps above every time except for the top layer. Do not sprinkle chives on the top, just finish with butter, then salt & pepper. Once you have layered all the potatoes, put it in the oven until the potatoes soften, about 40 minutes or until the potatoes are tender when pierced.

Now. You have 2 options here. You can stop at this point, just slice the tart-thing and serve. Or, if you like the balance of crisp and soft like I do, you can crisp it up a bit. uh huh.

Invert the tart-thing and slice into even squares. Heat a skillet, add some olive oil and butter and brown the squares on both sides. Drain on paper towels and serve. That night we browned them in the same skillet we cooked the filets, it had bacon fat. HELLO!

Cookingly yours,
Anamaris