The Royal Chef At Home: Easy Seasonal Entertaining

4 When ready to bake, heat the oven to 350ºF. Take the larger ball of dough out of the refrigerator and allow it warm up on the counter for 15 to 20 minutes. Place it on a lightly floured surface and roll out into a 11 inch round. Line the tart base with the dough, pressing it into the tin’s fluted sides. Carefully place parchment paper over the dough, fill the parchment with baking beans or dried rice and blind bake for about 15 minutes. Take it out of the oven, carefully remove the parchment with the beans and allow the partially baked pastry to cool on a rack. 5 Take the smaller ball of dough out of the refrigerator and let it warm up slightly on the counter for 15-20 minutes.

6 Layer the potatoes in an overlapping cylindrical fashion into the cooled pastry shell. Carefully pour the egg and cheese mix over the potatoes. 7 Brush the top edges of the dough with the beaten egg. Roll out the remaining dough on a lightly floured surface into a 10 inch round and lay that over the top of the tart. Trim any excess dough off the edges. Brush the top of the pastry with the beaten egg and bake the pie in the center of the oven for about 45 minutes to 1 hour.

8 Cool slightly before slicing.

173 WINTER · CHRISTMAS CELEBRATION FOR FAMILY & FRIENDS