I often serve savory tarts like this brisée with potatoes, onions and olives. When well balanced I find them a tasty one-dish meal that pleases everyone.
This time I mixed the dough with the Panasonic bread maker Panasonic SY – YR2550, the latest arrival at Panasonic with as many as 31 programs, including a dough-only setting.
I then used two exceptional flours from the Alta Cucina line and flour from Molino Agugiaro e Figna.
The Pasta Linda flour is ideal for fresh pasta but not only; I find that for doughs like savory shortcrusts or flatbreads it gives the ideal crispiness to the brisée shell.
I mixed it with Mora flour, a wholewheat I often use for its sweet flavor and because it contains bran, middlings, wheat germ.
If you want to take a look, maybe try this collection: Brisée and quiche savory tart collection
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Brisée with potatoes, onions and olives
- 2 cups flour (Linda and Mora)
- 1/3 cup water
- 6 tbsp extra virgin olive oil
- 2/3 cup vegetable spread
- 3 tbsp olive tapenade
- 1 tsp thyme
- 1 pinch sea salt (coarse)
- 1 pinch pepper
- 3 potatoes
- 1 shallot
- 1/2 fennel
- 1 tbsp extra virgin olive oil
- 1 tbsp sesame seeds (toasted)
Tools
- 1 Bread machine Panasonic SD – YR2550
Steps for Brisée with potatoes, onions and olives
Mix the flours, knead with water, oil and a pinch of salt (no yeast needed).
You will get a soft dough that you can roll out directly between two sheets of parchment paper. Lay it into the tart pan, trim the edges and prick the base with the tines of a fork.
Crumble the vegetable feta-style block over the brisée, add the olive tapenade.
Peel the potatoes and the shallot and slice them thinly; cut the fennel into thin strips as well.
Add the slightly overlapping potato slices, then the shallot, fennel slices and a few fennel fronds, black olives. Sprinkle with thyme, salt, pepper and a drizzle of extra virgin olive oil.
Bake for 35 minutes at 356°F.
Tips and storage
Of course you can use ricotta as a filling if you prefer; you can make the olive tapenade yourself by chopping the olives with a few capers and extra virgin olive oil.
You can replace the potatoes with sweet potatoes and other seasonal vegetables instead of fennel.
