Smashed potatoes tart with Salmon and Fromager d’Affinois Le Fromager

Potato crust

• 2.2 lbs potatoes
• 3 tbsp flour
• 2 tbsp olive oil
• 1 oz butter
• Salt / Pepper

Toppings

• 2 oz grated Parmesan cheese
• 3.5 oz Fromager d’Affinois Le Fromager
• 4-5 oz smoked salmon (5 to 6 slices)
• 1 handful aragula
• Thyme
• Zest of 1 lemon
• 1-2 tbsp balsamic vinegar
• 2 tbsp chives or fresh dill, chopped

1. Preheat oven to 350°F (180°C).
2. Peel and coarsely grate the potatoes. Place them in a clean kitchen towel and squeeze out as much moisture as possible.
3. In a large bowl, combine the grated potatoes with flour, olive oil, salt, and pepper. Mix well.
4. In a skillet, add the butter and the potato mixture. Press it down firmly with the back of a spoon to form an even disk.
5. Cook for 10 minutes, then carefully flip the potato disk and cook the other side for another 10 minutes.
6. Transfer the potato tart onto a baking sheet. Sprinkle with Parmesan and thyme.
7. Bake for 30 minutes, or until the top is golden and crispy.
8. Remove from the oven and top with : pieces of Fromager d’Affinois Le Fromager, slices of smoked salmon, a handful of aragula, lemon zest, pepper, a drizzle of balsamic vinegar, chopped chives or dill.