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    Potato Chervil Tart


    Source of Recipe


    Amanda Hesser, The Cook & The Gardener

    List of Ingredients





    2 tablespoons butter
    1 tablespoon olive oil
    1 pound small waxy potatoes
    wash and slice 1/8" thick
    3 cloves garlic, peel and slice thin
    3 tablespoons chopped chervil leaves OR
    2 tablespoons chopped tarragon leaves
    kosher salt

    Recipe



    Heat the oven to 400ºF. In an 8-inch cast-iron skillet, heat 1 tablespoon of the butter and the oil until foaming. Remove the pan from the heat and cover the base with the potato slices, beginning in the center, overlapping the slices and working in concentric circles. Be sure to cover the sides of the pan with the potatoes standing on their sides, like a pie crust. After half the potatoes have been added, sprinkle the sliced garlic and all but 1 tablespoon of the chervil over the potatoes, and season with salt and pepper. Then layer the remaining potatoes on top. Dot with the remaining butter.

    Cover tightly with a lid and cook over low heat for 20 to 25 minutes, shaking the pan occasionally so the potatoes do not stick. When the potatoes are crisp and brown on the bottom (you can check by lifting one edge with the point of a knife) and soft on top, remove the lid and transfer the skillet to the oven to finish cooking, 10 to 12 minutes, until the potatoes are tender all the way through the tart. Test this by inserting a knife in an inconspicuous spot. Sprinkle with the remaining chervil and some more freshly ground black pepper. Serve from the skillet. Serves 4
 

 

 

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