Crispy Potato and Sour Cream Tart

Preparation

1. Step 1

   Heat oven to 425 degrees. Line a sheet pan with parchment paper.

2. Step 2

   Add potatoes to a medium pot of salted water. Bring to a boil and boil potatoes for 10 to 15 minutes, or until tender when pierced with a knife. Drain and cool completely. Once cool, slice into ¼- to ½-inch-thick coins.

3. Step 3

   While the potatoes are boiling, in a medium bowl, stir together sour cream, ½ cup grated Parmesan, butter, egg yolks, 2 tablespoons chives, garlic, thyme, lemon zest and ¾ teaspoon salt. Gently fold the cooled sliced potatoes into the mixture.

4. Step 4

   Place dough on a lightly floured counter. Use a rolling pin to roll out the dough to ⅛-inch thick.

5. Step 5

   Carefully transfer dough to the prepared sheet pan. Use a knife to score a 1-inch border along the edge. Spread the potato mixture in an even layer inside the scored border. Brush border generously with sour cream. Top potatoes with the remaining ½ cup grated Parmesan.

6. Step 6

   Bake the tart until golden brown and the crust is baked through on the bottom, about 25 to 35 minutes. Transfer to a wire rack and let sit for 10 minutes before slicing. Top with more chopped chives, trout or salmon roe (optional) and crushed potato chips before serving.