This tart is a perfect hearty fall meal. It combines sweet potatoes and purple potatoes and lots of fresh rosemary. Despite how freaking fancy it looks, it is surprisingly easy and quick to make. If you aren't comfortable making your own crust, you really should give it a try, a couple of attempts and you'll be a pro in no time at all.
...drumroll I give you.... my two potato tart. A little reminder of the simple joy of cooking and creating something beautiful.
the whole experience of eating
What is going on around you when you eat plays a huge role in how you experience the taste and satisfaction of a meal. I've always been a little obsessive about setting the table for dinner, dimming the lights, putting on some music, lighting a candle. Wow, now that I write that down it's strangely similar to the steps one might take in say seduction ... interesting.... But seriously, paying a little attention to your surroundings and presentation honors the food, the work of many who've made your meal possible, and it shows respect for yourself to slow down and appreciate the beauty of mealtime. I'm going to give you a quote from an article I read this week that I'm about to recommend:
"Alongside sex, eating is one of the most multisensory of our activities .....In most cases at least half of our experience of food and drink is determined by the forgotten flavor senses of vision, sound, and touch"
If you are trying to eat more mindfully I recommend taking a few steps to bring a little extra pizazz to your table. Do this especially if you are eating alone, bring in a flower or greenery from outside, light a candle, these simple notions can remind you to savor the beauty around you.
what is she reading
I have to recommend you read this article: Accounting For Taste from the New Yorker's Food Issue this last week. The article profiles Charles Spence a researcher investigating what he calls multisensory integration in eating, which is basically the interplay between taste and your other senses, touch, sound, smell and sight. A couple of findings from his research:
"a strawberry-flavored mousse tastes ten per cent sweeter when served from a white container rather than a black one...adding two and a half ounces to the weight of a plastic yogurt container makes the yogurt seem about twenty-five per cent more filling"
To my disappointment, so far this research has mostly been used by packaged goods companies to sell more processed foods. However, the applications are potentially broad and the research itself is a valuable appreciation for the multisensory experience of eating. Enjoy! Here is the link: Accounting For Taste
two potato rosemary tart
This has been adapted from: smitten kitchen Thanks Deb, your rule.
time: 1.5-2 hours (mostly waiting for the tart to bake)
2 medium sweet potatoes
2 medium purple potatoes (red potatoes will do here if you can't find purple)
1/2 cup plain yogurt or heavy cream
1 large egg yolk
1/4 pound gruyere shredded (or cheddar or mozzarella will do)
1 tablespoon finely chopped thyme
1 tablespoon finely chopped rosemary
6 tablespoons cold butter, diced into small pieces
1 1/4 cups flour
1/2 teaspoon salt
savory tart crust
Combine the flour and salt. Cut the butter in with a pastry blender in very tiny pieces. If you don't have this tool you can use two knives to cut the butter. Next, add the egg to your flour and mix everything with a fork until a dough forms. If you are having trouble mixing, a little kneading on your counter should do the trick.
On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate or tart pan and press to remove any air bubbles. Refrigerate for 30 minutes. Now you can add your filling
Preheat oven to 350°F.
First you need to pre-cook the potatoes slightly before baking them in the tart. You can do this in one of two ways, the tastier way is to bring a pot of water to boil and simmer them whole for about 10 mins, and then pat dry. Or if you're in a pinch for time, you could microwave the potatoes for about 3-5mins per potato until just tender (but not mushy!) After the potatoes are soft, slice them into thin (about 1/4-inch) rounds, I like to use my mandolin for this to get them nice and thin.
Arrange the potatoes in the tart shell into a fantastic design of your choosing, here you can see I alternated the purple/sweet potatoes into two big circles. Mix the yogurt or heavy cream with the egg and pour into tart shell. Sprinkle the cheese over the potatoes. Add the herbs about 30 mins into baking. In total bake 45-50 minutes, until bubbly and brown.