Alsatian Potato-Spring Onion Torte
Chef Dave Alsworth
3 pounds of red new potatoes
6 oz. Chapel Hill Creamery raw milk Asiago—grated
2 red spring onions with greens, julienned into ¼ inch strips, rinsed and sautéed until
2 Tablespoons of equal parts chopped fresh Italian parsley, thyme, and oregano
1 teaspoon Koshar salt
1 teaspoon freshly ground black pepper
9 Tablespoons unsalted butter, cubed
2 cups all purpose flour
3 egg yolks
2 Tablespoons light cream
¼ teaspoon Koshar salt
Directions: Pulse flour and salt in food processor. Add yolks and cream and mix to combine. Add butter and pulse to form dough. Do not over-mix. Turn out onto counter and form into a ball. Wrap with plastic wrap and refrigerate for 30 minutes. Roll out to 1/8th of an inch and press into a buttered 10-inch tart shell.
Carefully slice the potatoes on a mandoline to 1/8th of an inch thick. Lightly toss in olive oil and set aside. Layer the potatoes in a slightly overlapping fashion until bottom of tart is covered. Add a scant layer of onions, cheese, herbs, salt and pepper. Repeat at least 5 times or until the top layer is mounded in the center at least ¾ inch above the edge. Top with a generous amount of cheese.
Place on a baking sheet and bake at 350 degrees for 30 minutes, rotate, and bake for an additional 20 minutes or until an inserted tooth pick finds little resistance and the cheese has browned nicely on top. Let cool to unmold the tart shell, slice, and serve warm.