This elegant tart riffs on the classic party combo of sour cream, caviar and potatoes. Here, sliced cooked potatoes are tossed with sour cream, Parmesan and chives, then spread onto a puff pastry crust. After baking, the top of the tart is strewn with crumbled potato chips for crunch and an optional layer of some kind of caviar for a salty pop (tobiko, salmon or trout roe work nicely). Cut into small pieces to serve as an hors d’oeuvre or larger pieces for the centerpiece of a festive brunch.

Crispy Potato and Sour Cream Tart
Ingredients:
• 1 1/4 pounds fingerling or baby Yukon Gold potatoes
• 3/4 teaspoon fine sea or table salt, more for the water
• 1 cup sour cream, more for brushing
• 1 cup grated Parmesan
• 3 tablespoons unsalted butter, melted and cooled
• 2 large egg yolks
• 3 tablespoons chives, finely chopped
• 3 garlic cloves, finely grated or minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon finely grated lemon zest
• All-purpose flour, for surfaces
• 14 to 16 ounces puff pastry, thawed if frozen
• Tobiko, trout or salmon roe, for topping (optional)
• Handful of crumbled potato chips, for topping

Directions:
Heat oven to 425 degrees. Line a sheet pan with parchment paper.
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 1/4- to 1/2-inch-thick coins.
While the potatoes are boiling, in a medium bowl, stir together sour cream, 1/2 cup grated Parmesan, butter, egg yolks, 2 tablespoons chives, garlic, thyme, lemon zest and 3/4 teaspoon salt. Gently fold the cooled sliced potatoes into the mixture.
Place dough on a lightly floured counter. Use a rolling pin to roll out the dough to 1/8-inch thick.
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 1/2 cup grated Parmesan.
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.
Total time: 1 1/4 hours, serves 6-8.

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