Rosemary Potato Tart
2 to 2-1/2 pounds baking potatoes, peeled if desired
1 tablespoon olive oil
1-1/2 teaspoons fresh rosemary, minced
1-1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
6 tablespoons butter, melted
1 teaspoon minced garlic
Slice potatoes very thin and place in a large bowl of ice water. Set aside.
Coat the inside of a cast-iron skillet or springform pan with olive oil. Arrange 1/4 of the potato slices, overlapping, to fill bottom of pan. Sprinkle with 1/2 teaspoon rosemary, 1/2 teaspoon salt, 1/8 teaspoon pepper and 2 tablespoons butter. Repeat layers with remaining ingredients, topping the last layer with minced garlic.
Bake in a 450-degree oven for 45 minutes. Loosen sides of tart with a knife and invert onto a platter. Cut into wedges for serving.
SERVES: 4 - 6