Rosemary Garlic Potato Tarts with Cheddar Crust

Steps

1. Make the crust: whisk the whole wheat flour, all-purpose flour, half of the salt and half of the rosemary in a large bowl to make the dry mixture.
2. Rub the cold butter into the dry mixture with your fingertips until it looks like coarse crumbs with some pea-size pieces.
3. Drizzle in the ice water and toss with a fork until the dough holds together when squeezed. Divide it in half, flatten into two disks, wrap and chill for 1 hour.
4. Roll each disk on a counter dusted with a little of the all-purpose flour to an 11-inch round and press into two 9-inch tart pans. Trim the edges, prick the bases with a fork and chill for 15 minutes.
5. Preheat the oven to 400°F (200°C). Line each crust with parchment and pie weights, bake 15 minutes, remove the weights and parchment, and bake 5 minutes more until dry. Lower the oven to 375°F (190°C).
6. While the crusts chill and bake, simmer the potato slices in a pot of unsalted water for 4 minutes until just pliable, drain well and spread on a towel to dry.
7. Heat half of the olive oil in a skillet over medium heat and cook the onion for 12 to 15 minutes until soft and golden. Add the garlic and cook 1 minute more, then let cool slightly.
8. Make the herbed filling: stir together the ricotta, egg, parsley, thyme, the onion and garlic mixture, half of the remaining salt and half of the black pepper.
9. Toss the potato slices with the remaining olive oil, the remaining rosemary, the last of the salt and the remaining black pepper.
10. Spread half of the ricotta filling into each crust, then shingle half of the potato slices over each in overlapping circles.
11. Scatter half of the cheddar over each tart.
12. Bake at 375°F (190°C) for 35 to 40 minutes until the potatoes are tender, the cheddar is golden and the filling reaches 160°F (71°C) in the center.
13. Cool the tarts in their pans on a rack for 20 minutes, then remove the rings and cut each tart into 6 slices.