Potato Pie Tart (Or, My Vacation’s Love Child)
I just moved back to the city after spending six glorious years in central and southern Illinois. I get to missing the green parts of my world pretty often and my closest friend, Sara, and I really enjoy getting out of the city. We’re usually limited to the midwest as we are both teachers and don’t come by vacations longer than 2 1/2 days very often.
Last Friday, I realized I had no commitments and called her up to see if she was free. She was! It turns out, though, that you can’t rent a cabin the same day you’d like to begin your vacation, so we were limited to hotel-bearing destinations.
When this is the case, we usually open up a map and pick somewhere we’ve never been (within a 3 hour radius). This time, we chose Madison, Wisconsin.
Now, from the sound of it, Madison is just another mid-sized, midwestern city. And, in some ways, this is true. What’s special, we found, about Madison (aside from the recent protests) is its farmer’s market.
Chicago has nothing on Madison when it comes to produce. The farmer’s market circles the capitol building, making space for about 200 vendors selling venison, cheese curds, and some of the largest kohlrabi I’ve ever seen!
I spent nearly all of my vacation fund on onions, heirloom tomatoes (which I ate immediately), fingerling potatoes, garlic, and some local fare (this farmer’s market is famous for their “spicy cheese bread”–definitely worth trying, but don’t plan on eating for the rest of the day).
But our vacation didn’t end there. We took some local roads home instead of the interstate and happened upon a small antique store selling bushmill sifters, cheesecloth, and other goods not so common in an antique store. As Sara and I were checking out–impractical goods in hand–the owner mentioned that her son was at the 4-H fair in Janesville. We replied, “Oh yes! We’re on our way there!” Well, we were now.
It was really a sight. I’m a vegetarian, so in some ways it was difficult to see so many caged animals being sold as food, but I had a feeling that these were the lucky ones. Cows, chickens, lambs, and goats all raised by groups of diligent children with loving care. These were not CAFO animals and I was glad to patronize a place that kept more traditional farming alive.
But, without further ado, the potato pie tart. It’s tasty and nearly fat free. Don’t forget though, this yogurt based crust is diet food. It’s not the best crust out there, just the best fat-free tart crust that I’ve found so far. Not to worry! I’m still working on it. For now, if you’re uneasy about fat, use my yogurt crust. If not, why not try this hot water crust pastry instead. Just tryin’ to look out for you, America. :P
- 1 lb onion
- 1 lb potato (1/4lb also for crust)
- 1/8 tsp fresh rosemary
- 1 tsp sugar
- 1 tsp salt
- 1 1/2 tsp olive oil
- 1/2 tsp black pepper
- 1 head garlic
Potato Pastry Crust
- 3/4 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp sugar
- 1/4 cup greek yogurt
- 1/2 cup mashed potatoes
- 1-2 tbsp milk
- Prepare Pastry. Combine flour, baking powder, salt, and sugar in a bowl. Beat greek yogurt and mashed potatoes until smooth. Combine dry and wet ingredients and knead until dough is smooth and elastic (about 5 min). Form into a ball and cover with plastic wrap. Let rest 1 hour.
- Slice 1lb potatoes into super-thin rounds (about as thick as a book cover); place potatoes, salt, and rosemary and let rest (the salt will help soften and desiccate the potatoes a bit).
- Dice 1 lb onion and 1/2 head garlic. Heat onions on medium with 1 tsp oil and when nearly caramelized add garlic and cook for a few minutes more.
- With the remaining 1/2 head garlic, slice off the top and bottom and remove cloves from skin. Add to sliced potatoes.
- Strain potatoes and combine with onion mixture, sugar, and pepper.
- Remove pastry from refrigerator and preheat the oven to 400. Roll out to fit the tart pan or pastry dish of your choice.
- Fill tart shell with onion & potato mixture and bake at 400 for just about 30 minutes (potatoes will be soft and tart shell with brown). If you notice your tart shell getting a little too browned for your liking, grab a sheet of tin foil and lay it gently over the tart to finish baking.