crunchy potato tart with rosemary


whenever i am in new york city, i always make sure i visit sullivan street bakery in SOHO to buy (at least!) 3-4 slices of this wonderful potato tart. and today i thought it was about time i tried out the recipe, that i had bookmarked in maggie gletzers book "artisan baking" for such a long time.
this goes really, really well with a glass of white wine, a green salad or some cheese. i would even suggest you add some grated fontina about 5-10 minutes before it comes out of the oven. i cant imagine a better combination than potatoes, rosemary and cheese. once it comes out of the oven, you will see: definitely worth it! crunchy and golden and just wonderful!
the dough is kinda unusual but easy to make (it starts out as a batter and then turns into a very sticky and moist dough - make sure you oil your hands with loads and loads of olive-oil!) i tried to work on the recipe just a bit to make it a little easier and a tiny bit less time consuming. sorry for working on your perfect recipe, everyone at the sullivan bakery! but i promise to come back, soon.

RECIPE

FOR THE DOUGH
230g flour
15g fresh yeast
3dl lukewarm water
1/2 teaspoon sugar
1/2 teaspoon salt
olive oil

add yeast to the lukewarm water and stir until you have a creamy mixture.
put flour in the bowl of a standmixer with the paddle attached. mix on low speed while pouring in the water until the dough just comes together. increase speed to medium and beat the batter until it cleans the bowl and comes togheter into a smooth, but very, very wet dough. this will take some time - lets say 20-30 minutes. add sugar and salt and mix until well dissolved.
cover the dough tightly with plastic wrap and let stand until it doubles in size and gets very, very light for about 3 hours.

generously oil a large baking sheet with some olive oil and cover with some parchment paper. wet your hands well with some olive oil and spread the dough in a thin layer into the sheet and on parchment paper. now spread it as much as you can into the pans edges, but try not to rip it. this is a bit of a mess but just try to be patient - it will strech easier after a few minutes and you will end up with a very thin layer of dough on your sheet. dont pop bubbles, as this is what you want in this dough. cover and let proof until light and risen for about an hour.

FOR THE TOPPING
1500g floury potatoes, paper-thin sliced with a mandoline
1 large yellow onion, thinly sliced
2 tablespoons of fresh rosemary, chopped
olive oil
fresh pepper
salt

heat the oven to 220c°
put potato slices in a colander and add a pinch of salt - toss. let stand for about 10 minutes until liquid exudes. gently squeeze the potato slices dry in a colander.
arrange on top of the risen dough with the onion and sprinkle with the chopped rosemary. brush with olive oil and sprinkle with a little salt and fresh pepper. bake in the middle of the oven for about 40 minutes until potatoes are brown and crusty and can be easily pierced with the tip of a knife. rotate bakingsheet halfway into the bake to make sure it browns evenly.

serve hot with a green salad or some cheese. i think a nice gruyere would just be perfect for this!