Savory Potato Tart

• 2 cups/250 grams all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 1/2 pound (2 sticks) cold unsalted butter cut in 1/2-inch chunks
• 1/2 cup ice water
• 2 pounds medium yellow-fleshed potatoes, such as Yukon Gold, peeled
• 1 1/4 cups creme fraiche
• 1 tablespoon kosher salt
• 1/2 teaspoon black pepper
• Pinch of grated nutmeg
• 2 garlic cloves, minced
• 2 teaspoons chopped fresh thyme
• 1 egg yolk
• 1 tablespoon cream or creme fraiche

1. Put flour and salt in a mixing bowl (or use a food processor or a stand mixer with paddle attachment).
2. Add half the butter and mix well, until mixture resembles coarse meal.
3. Add remaining butter chunks and the water and mix until dough comes together.
4. Remove dough, divide into two equal pieces and dust with flour.
5. Quickly form each piece into a ball, then press down to make two 1-inch-thick disks.
6. Wrap and refrigerate for at least an hour.
7. (May be made a day in advance or frozen for up to 2 weeks.)

flour, salt, cold unsalted butter, water, yellowfleshed potatoes, creme fraiche, kosher salt, black pepper, nutmeg, garlic, thyme, egg yolk, cream

Taken from cooking.nytimes.com/recipes/1016882 (may not work)